INGREDIENTS

  • 1/2 cup sifted cake flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2egg 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

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Spray an 8-inch square baking pan with vegetable cooking spray, and set aside.
  3. In a medium bowl, combine flour, cocoa, and salt.Mix well.
  4. In a large bowl, whisk together egg whites, egg, sugar, applesauce, oil, and vanilla.
  5. Stir in flour mixture until just blended; do not overmix, or brownies will be dry.
  6. Pour batter into prepared pan, and sprinkle with walnuts.
  7. Bake until just set, and a toothpick inserted in center comes out clean, about 25 minutes.
  8. Place pan on a wire rack and cool for at least 15 minutes.
  9. Cut brownies into squares.
  10. Variation: For slightly chewier brownies, replace the 1/2 cup of cake flour with 7 Tbl. of all-purpose flour. (Sifting is not necessary.)Proceed with the recipe as directed.
  11. For extra easy cleanup: line the baking pan with waxed paper, letting paper overhang the edges of the pan by 1 inch, before pouring in the batter.Spraying the pan with oil is not necessary.
  12. Bake and cool as directed, then simply lift them out of the pan by grasping the edges of the waxed paper.