Cake-Like Lowfat Espresso Brownies
Source of Recipe
internet
Recipe Introduction
"Two different "layers" of chocolate cocoa plus bittersweet chocolate make these cake-like, chewy brownies something special. They should seem slightly underbaked when you take them out of the oven; as they cool, they'll become chewy and firm."
List of Ingredients
2/3 cup all-purpose flour
1/3 cup Dutch-process cocoa
2 tsp instant espresso powder
1/4 tsp baking soda
1/4 tsp salt
2 oz bittersweet chocolate finely chopped
2 tbl canola oil
1/3 cup unsweetened applesauce
1/4 cup dark brown sugar - (firmly packed)
1/4 cup granulated sugar
2 tbl dark corn syrup
2 tsp vanilla extract
2 egg whites Recipe
Preheat the oven to 325 degrees. Spray an 8- by 8-inch 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 the 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.
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