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The combination of cocoa and semisweet chocolate gives a rich, deep flavor to
these brownies—and a bit of applesauce replaces some of the fat. Serve the
brownies at room temperature or slightly warm from the pan, with a scoop of
vanilla or raspberry yogurt.
Fat: 3 g
Cholesterol: 19 mg
Sodium: 79 mg
Protein: 2 g
Carbohydrate: 23 g
Fiber: 0 g
Vegetable oil spray
1 cup all-purpose flour
½ cup Dutch-process unsweetened cocoa
½ teaspoon instant coffee
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons butter
1 ounce (1 square) semisweet chocolate, finely chopped
2 tablespoons smooth applesauce
1 cup and 2 tablespoons of granulated sugar
2 egg whites
1 teaspoon vanilla
Preheat the oven to 350ºF. Coat an 8x8-inch baking pan with
vegetable oil spray.
In a mixing bowl, whisk together the flour, cocoa, coffee, baking
powder, and salt. In a 2- or 3-quart saucepan, melt the butter.
Remove the pan from the heat and stir in the chocolate until
melted, then stir in the applesauce and sugar until blended. In a
small bowl, whisk together the egg, egg whites, and vanilla. Whisk
the egg mixture into the saucepan, then add the dry ingredients and
stir until blended and smooth.
Spread the batter evenly into the prepared pan and bake until the
brownies are just firm and begin to pull away from the edges, 20 to
25 minutes. Do not overbake. Let the brownies cool at least 10
minutes in the pan on a rack, then cut into squares and serve.