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2 tablespoons unsalted butter
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1 cup whole-wheat pastry flour (see Ingredient notes)
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1/4 cup unsweetened cocoa powder
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4 large egg whites (see Ingredient notes)
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1 1/3 cups packed light brown sugar (see Substitution note)
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3/4 cup unsweetened applesauce
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1 teaspoon vanilla extract
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1/2 cup semisweet chocolate chips
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1/3 cup chopped walnuts or pecans (optional)
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Ingredient Note:
Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Sugar substitution:
Those watching their calorie and carbohydrate intake can replace 11/3 cups brown sugar with 2/3 cup Splenda Sugar Blend for Baking for a savings of 19 calories and 7 grams carbohydrate per brownie.
Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup. When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
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