Of course when you put ’em in a waffle bowl and top ’em with whipped cream, chopped Reeses & Oreos, fresh strawberries and chocolate syrup like we did last Friday with our friends, I wouldn’t consider them so healthy…
But have a brownie without all that stuff and you get an 88 cal 1 g fat gooey chocolate treat. I found this recipe in a magazine that was left in our lunch room at work. It called for unsweetened applesauce which I had a jar open, so I figured, why not give it a try. They don’t cut as nicely as a normal pan of brownies would, probably because they only have egg whites, no yolks, but personally, I think they are just as good.
Double Chocolate Brownies
(Recipe from: Healthy Decadence with Devin Alexander)
1/4 cup unsweetened applesauce
1 tsp vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp instant espresso powder
1/2 tsp baking powder
1/2 tsp salt
1/4 cup mini chocolate chips (semi-sweet)
Preheat the oven to 350 degrees. Spray an 8×8 inch non-stick cake pan with cooking spray.
In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.
Add the flour, cocoa powder, espresso powder, baking powder and salt. Stir in mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are fine).
Transfer the pan to a cooling rack and cool. Cut them into 12 brownies (that’s another thing, usually an 8×8 is cut into 9, not 12…)