Unsweetened applesauce replaces some of the fat in these walnut-topped brownies.
From EatingWell: January/February 1993
Yield: 24 servings
Active Time: 30 minutes
Total Time: 1 1/2 hours
- 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)
- 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.
- 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.
2 Carbohydrate Serving
Exchanges: 1 1/2 other carbohydrate, 1/2 fat