These chewy chocolate squares bake in an 8×8-inch pan and are cut into sixteen 2-inch pieces. Applesauce and egg whites provide the moisture for the cocoa batter.
Ingredients
- ¾ cup all-purpose flour
- ¼ cup plus 2 tablespoons cocoa powder
- ¾ cup Splenda
- ¼ teaspoon salt
- ⅓ cup unsweetened applesauce
- 3 egg whites
- 1 teaspoon vanilla extract
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F.
- Combine the flour, cocoa powder, Splenda, and salt.
- Stir in the applesauce, egg whites, and vanilla until evenly combined.
- Coat an 8×8-inch baking pan with nonstick cooking spray.
- Spoon the batter into the pan and spread it evenly.
- Bake for 20–25 minutes, until the edges are firm, the center has just set, and the center reaches 160°F (71°C).
- Cool slightly, then cut into 16 squares measuring about 2 inches each.
Yield
Makes 16 squares.
