TUESDAY'S TREAT

CHOCOLATE...Just the word makes me salivate (sorta like Pavlov's dog). Recently more and more has been written about how chocolate is actually good for you. Who knew that something that tastes so good could be good for you?? Today's treat includes 2 recipes; one from the December issue of DIABETIC COOKING, the other from the Jan./Feb. issue of COOKING LIGHT. Both of them are lighter; so INDULGE!

CHEWY MOCHA BROWNIE COOKIES

1 c. all-purpose flour

1/4 tsp. baking soda

1/4 c.(1/2 stick) margarine

2/3 c. granulated sugar

1/3 c. unsweetened cocoa powder

1/4 c. brown sugar

1 1/2 tsp. instant coffee granules

1/4 c. reduced-fat buttermilk

1 tsp. vanilla

2 tbsp. powdered sugar

Combine flour and baking soda in small bowl. Melt margarine in medium saucepan; remove from heat. Stir in granulated sugar, cocoa, brown sugar, and coffee granules. Add buttermilk and vanilla; mix well. Stir in flour mixture just until combined. Transfer dough to medium bowl. Cover and refrigerate 1 hour (Dough will be stiff.)

Preheat oven to 350. Spray cookie sheets with nonstick cooking spray or line with parchment paper. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.

Bake 10-11 min. or until edges are firm. Cool cookies on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Sprinkle with powdered sugar just before serving.

Makes 2 dozen cookies

CLASSIC FUDGE-WALNUT BROWNIES

3.38 ounces all-purpose flour (about 3/4 c.)

1 c. granulated sugar

3/4 c. unsweetened cocoa

1/2 c. packed brown sugar

1/2 tsp. baking powder

1/4 tsp. salt

1 c. bittersweet chocolate chunks, divided

1/3 c. fat-free milk

6 tbsp. butter, melted

1 tsp. vanilla extract

2 large eggs, lightly beaten

1/2 c. chopped walnuts, divided

cooking spray

Preheat oven to 350

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients(through salt) in a large bowl. Combine 1/2 c. chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 c. chocolate, and 1/4 c. nuts to flour mixture; stir to combine.

Pour the batter into a 9 inch square metal baking pan coated with cooking spray; sprinkle with remaining  1/4 c. nuts. Bake at 350 for 22 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.