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LOCATION: Recipes >> Special Diets >> Brownies 04

Print this Recipe    Brownies 04


1/2 cup cake flour, sifted
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
2 egg whites
1 large egg

3/4 cup granulated sugar
6 tablespoons unsweetened applesauce
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 tablespoon chopped walnuts (optional)

Preheat oven to 350 F. Spray an 8-inch square baking pan with
vegetable cooking spray and set aside.

In a medium bowl, combine flour, cocoa, and salt. Mix well.

In a large bowl, whisk together egg whites, egg, sugar, applesauce,
oil, and vanilla. Stir in flour mixture until just blended; do
not overmix. Pour batter into prepared pan; sprinkle with walnuts.

Bake until just set and a toothpick inserted in center comes out
clean, about 25 minutes.

Place pan on a wire rack and cool for at least 15 minutes. Cut
brownies into squares and place on a serving plate.


For slightly chewier brownies, replace the 1/2 cup of cake flour
with 7 tablespoons of all-purpose flour. Sifting is not necessary.
Proceed with the recipe as directed. Also, instead of walnuts,
try sprinkling brownie batter with chopped pecans or almonds.

Fruit purees, such as pear or applesauce, add sweetness and moistness
to baked goods. Use one-quarter of the oil called for, and substitute
puree for the rest.

For easy cleanup, line an 8-inch square baking pail with a large
sheet of waxed paper, letting paper overhang the edges of the pan
by 1 inch, before pouring in the brownie batter. Spraying the pan
with vegetable cooking spray is not necessary. Bake and cool
brownies as directed, then simply lift them out of the pan by
grasping the edges of the waxed paper.


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