Ingredients Jump to Instructions ↓

  1. 2/3 cup 41g / 1.4oz All-purpose flour

  2. 1/3 cup 36g / 1 1/3oz Dutch-process cocoa

  3. 2 teaspoons 10ml Instant expresso powder

  4. 1/4 teaspoon 1 1/3ml Baking soda

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 2 oz 56g Bittersweet chocolate - finely chopped

  7. 2 tablespoons 30ml Canola oil

  8. 1/3 cup 78ml Unsweetened applesauce

  9. 1/4 cup 40g / 1.4oz Dark brown sugar - (firmly packed)

  10. 1/4 cup 49g / 1.7oz Granulated sugar

  11. 2 tablespoons 30ml Dark corn syrup

  12. 2 teaspoons 10ml Vanilla extract

  13. 2 Egg whites

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees. Spray an 8- by 8-inch baking pan with nonstick cooking spray.

  2. In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda, and salt; set aside In a heavy, medium saucepan, combine the bittersweet chocolate and the oil; cook over low heat, stirring constantly, until the chocolate is completely melted, about 2 minutes. Remove from the heat.

  3. Stir in the applesauce, sugars, corn syrup, and vanilla; beat until smooth, about 1 minute. Add the egg whites and continue beating until the sugar is dissolved, 1 minute more. Add the reserved flour mixture and stir gently until smooth, about 2 minutes.

  4. Spread evenly in the prepared pan and bake until a toothpick inserted into the center comes out nearly clean, with a few fudgy crumbs, about 15 to 20 minutes. Cool completely on a rack before cutting.

  5. This recipe yields 16 servings Serving Size: 1 brownie.

  6. Exchanges Per Serving: 1 Carbohydrate, 1/2 Fat.

  7. Nutrition Facts: Calories 92; Calories from Fat 32; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 67mg; Carbohydrate 16g; Dietary Fiber 1g; Sugars 10g; Protein 2g.


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