2/3 cup all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon espresso, very finely ground
1/2 cup butter
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla
1/3 cup white chocolate chips
1/2 cup chopped walnuts 

Preheat oven to 325 degrees. Mix flour, cocoa, baking powder and espresso together, set aside. Beat butter and sugar on high speed until fluffy. Add eggs and vanilla and beat until blended. Switch mixer to low, add flour mixture, 1/3 cup at a time, mixing until blended. Stir in chips and nuts. Pour mixture into buttered 8x8-inch square pan and bake until brownies just begin to pull away from rim, about 25-30 minutes. Transfer to wire rack to cool.

Servings: 12. Serving size: 1 brownie. Per serving: 242 calories, 4.6 g protein, 13 g fat, 27.6 g carbohydrates, 1.7 g dietary fiber, 64 mg sodium, 19.7 g sugars, 67 mg cholesterol

Stacey Chapman, Bluebonnet Electric Cooperative