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Diabetic Brownies

Source of Recipe

Diabetic Gourmet


Recipe Introduction

Yield: 16 servings Serving Size: 1 Brownie Source: "Forbidden Foods Diabetic Cooking"

List of Ingredients

- 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 oz. 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 teaspoon vanilla extract
- 2 egg whites






Recipe

Preheat the oven to 325 degrees F. Spray an 8x8-inch baking pan
with non-stick 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 15-20 minutes. Cool completely on a rack
before cutting.

Nutritional Information Per Serving:
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