Brownies II

Description
Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Source: Forbidden Foods Diabetic Cooking
 * Yield: 16 servings

Ingredients

 * ⅔ cup all-purpose flour
 * ½ cup Dutch-process cocoa
 * 2 tsp instant espresso powder
 * ¼ tsp baking soda
 * ¼ tsp salt
 * 2 oz bittersweet chocolate, finely chopped
 * 2 tbsp canola oil
 * ⅓ cup unsweetened applesauce
 * ¼ cup firmly packed dark brown sugar
 * ¼ cup granulated sugar
 * 2 tbsp dark corn syrup
 * 2 tsp vanilla extract
 * 2 egg whites

Directions

 * 1) Preheat the oven to 325°F.
 * 2) Spray an 8x8-inch baking pan with non-stick cooking spray.
 * 3) In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda, and salt; set aside.
 * 4) 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.
 * 5) Remove from heat.
 * 6) Stir in the applesauce, sugars, corn syrup, and vanilla; beat until smooth, about 1 minute.
 * 7) Add the egg whites and continue beating until the sugar is dissolved, 1 minute more.
 * 8) Add the reserved flour mixture and stir gently until smooth, about 2 minutes.
 * 9) 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.
 * 10) Cool completely on a rack before cutting.

Nutritional information
Per serving (1 brownie):
 * 92 Calories | 4g Total Fat | 0mg Cholesterol | 67mg Sodium | 16g Carbs | 2g Protein
 * Diabetic exchanges: 1 carbohydrate | ½ fat