Brownies

From EatingWell: January/February 1993

Unsweetened applesauce replaces some of the fat in these walnut-topped brownies.

READER'S COMMENT:

"These are delicious and chocolatey. My family really loves them. I did substitute one egg in for two whites since I was running low. This may or may not be responsible for the slightly rubbery/puddingy/cakey texture. Not bad, just...

Makes: 24 servings

Active Time: 30 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Ingredients

1 ounce unsweetened chocolate
1 cup sifted cake flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 large egg whites
2 large eggs
1 1/4 cups sugar
3/4 cup dark corn syrup
3/4 cup unsweetened applesauce, at room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
2 tablespoons walnuts, coarsely chopped, toasted (see Tip)

Preparation

Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
Melt chocolate in a small bowl over hot (not boiling) water or in a microwave oven on Medium. Set aside.
Stir together flour, cocoa and salt in a medium bowl. Whisk together egg whites and eggs in a large bowl. Add sugar, corn syrup, applesauce, oil and vanilla. Whisk in the chocolate. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
Pour into the prepared pan and sprinkle with walnuts. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a rack. Cut into squares.

Tips & Notes

Tip: To toast chop nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 140 calories; 4 g fat ( 1 g sat , 2 g mono ); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 1 g fiber; 78 mg sodium; 83 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 other carbohydrate, 1/2 fat

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