Brownies II

Description

From "Healthy Recipes For Diabetic Friends Y-Group"

• Source: Forbidden Foods Diabetic Cooking
• Yield: 16 servings

Ingredients

• ⅔ cup all-purpose flour
• ½ cup Dutch-process cocoa
• 2 tsp instant espresso powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 oz bittersweet chocolate, finely chopped
• 2 tbsp canola oil
• ⅓ cup unsweetened applesauce
• ¼ cup firmly packed dark brown sugar
• ¼ cup granulated sugar
• 2 tbsp dark corn syrup
• 2 tsp vanilla extract
• 2 egg whites

Procedures

1. Preheat the oven to 325°F.
2. Spray an 8x8-inch baking pan with non-stick cooking spray.
3. In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda, and salt; set aside.
4. 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.
5. Remove from heat.
6. Stir in the applesauce, sugars, corn syrup, and vanilla; beat until smooth, about 1 minute.
7. Add the egg whites and continue beating until the sugar is dissolved, 1 minute more.
8. Add the reserved flour mixture and stir gently until smooth, about 2 minutes.
9. 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 – 20 minutes.
10. Cool completely on a rack before cutting.

Nutritional information

Per serving (1 brownie):

• 92 Calories | 4g Total Fat | 0mg Cholesterol | 67mg Sodium | 16g Carbs | 2g Protein
• Diabetic exchanges: 1 carbohydrate | ½ fat