Brownies II

Brownies- 16g Carbs

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

2/3 cup all-purpose flour 1/2 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 Tbsp canola oil 1/3 cup unsweetened applesauce 1/4 cup firmly packed dark brown sugar 1/4 cup granulated sugar 2 Tbsp dark corn syrup 2 tsp vanilla extract 2 egg whites

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.

Nutrition per Serving: 92 Calories, 4g Total Fat, 0mg Cholesterol, 67mg Sodium, 16g Carbs, 2g Protein

Diabetic Exchanges: 1 Carbohydrate, 1/2 Fat

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group