| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Cookie |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cake flour; sifted |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1/4 |
ts |
Salt |
| 2 |
|
Egg whites |
| 1 |
lg |
Egg |
| 3/4 |
c |
Granulated sugar |
| 6 |
tb |
Unsweetened applesauce |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
tb |
Chopped walnuts (optional) |
INSTRUCTIONS
1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with
vegetable cooking spray and set aside.
2. In a medium bowl, combine flour, cocoa, and salt. Mix well. In a large
bowl, whisk together egg whites, egg, sugar, applesauce, oil, and vanilla.
Stir in flour mixture until just blended; do not overmix. Pour batter into
prepared pan; sprinkle with walnuts.
3. Bake until just set and a toothpick inserted in center comes out clean,
about 25 minutes.
4. Place pan on a wire rack and cool for at least 15 minutes. Cut brownies
into squares and place on a serving plate. VARIATION: For slightly chewier
brownies, replace the 1/2 cup of cake flour with 7 tablespoons of
all-purpose flour. Sifting is not necessary. Proceed with the recipe as
directed. Also, instead of walnuts, try sprinkling brownie batter with
chopped pecans or almonds.
FROM "HEALTHY MEALS IN MINUTES"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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