Brownies II

From Recidemia
Jump to: navigation, search


From "Healthy Recipes For Diabetic Friends Y-Group"[1]

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



  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