Brownies II

Preheat the oven to 350°F. Line a small baking pan with parchment paper, leaving slight overhang on two sides for easy removal.

Whisk together the all-purpose flour, Dutch-process cocoa, instant espresso powder, baking soda, and salt in a small bowl until thoroughly combined.

Heat the finely chopped bittersweet chocolate and canola oil together in a small heatproof bowl set over simmering water, stirring occasionally until melted and smooth.

Remove the chocolate mixture from heat and let cool for 1-2 minutes, then stir in the unsweetened applesauce, dark brown sugar, granulated sugar, and dark corn syrup until well combined.

Whisk the 2 egg whites in a separate clean bowl until foamy, then add the vanilla extract and whisk briefly to incorporate.

Add the egg white mixture to the chocolate mixture and fold together gently until no streaks remain.

Fold the dry ingredient mixture into the chocolate mixture in two additions, folding gently after each addition until just combined. Do not overmix.

Pour the batter into the prepared baking pan and spread evenly with a spatula.

Bake at 350°F for 23-25 minutes until a toothpick inserted into the center has a few moist crumbs attached.

Cool the brownies completely in the pan on a wire rack before cutting into squares and serving.