Applesauce and egg whites keep these cocoa brownies light and cake-like. Cut the 8-inch pan into 16 small brownies or 8 larger pieces.
Ingredients
- ¾ cup flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ½ cup sugar
- ½ cup Splenda
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened applesauce
- 3 egg whites
- 1 teaspoon vanilla extract
- Cooking spray
Instructions
- Preheat the oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- Combine the flour, cocoa powder, sugar, Splenda, baking soda, and salt. Mix well.
- Stir in the applesauce, egg whites, and vanilla.
- Spread the batter evenly in the prepared pan.
- Bake for 20 minutes, until the edges are firm, the center is almost set with no wet batter, and the center reaches 160°F (71°C).
- Let the brownies cool before cutting them into 16 small pieces or 8 larger pieces.
Yield
Makes 16 small brownies or 8 larger brownies.
