Diana's Desserts - www.dianasdesserts.com
See more recipes in Diabetic and Lower Carb Treats


in Diana's Recipe Book

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Servings: 16

2/3 cup all purpose flour
1/2 cup Dutch process cocoa
2 teaspoons instant espresso powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces bittersweet chocolate, finely chopped
2 tablespoons canola oil
1/3 cup unsweetened applesauce
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
2 egg whites

Preheat the oven to 325 degrees F (160 C). Spray an 8 x 8 inch (20x20cm) square baking pan with nonstick cooking spray. In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda and salt; set aside. In a heavy, medium saucepan, combine the bittersweet chocolate and the oil; cook over low heat, stirring constantly, until the chocolate is completely melted, about 2 minutes. Remove from heat. Stir in the applesauce, sugars, corn syrup and vanilla; beat until smooth, about 1 minute. Add the egg whites and continue beating until the sugar is dissolved, 1 minute more. Add the reserved flour mixture and stir gently until smooth, about 2 minutes. Spread evenly in the prepared pan and bake until a toothpick inserted into the center comes out nearly clean, with a few fudgy crumbs, about 15 to 20 minutes. Cool completely on a rack before cutting.

Makes 16 servings.

Nutritional Information Per Serving (1 brownie):
Calories: 92, Total Fat: 4 g, Cholesterol: 0 mg, Sodium: 67 mg, Carbohydrate: 16 g, Protein: 2 g

Diabetic Exchanges: 1 Carbohydrate, 1/2 Fat

Date: July 4, 2003

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