Prep time: 15 minutes
Cook time: 30 minutes
Yields 18 servings
1/2 c. all-purpose flour
1/2 c. whole-wheat flour
3/4 c. unsweetened cocoa powder (natural or Dutch-process)
1 2/3 c. sugar
1/2 tsp. baking powder
1 1/3 c. liquid egg whites (or egg whites from 7 eggs)
2/3 c. unsweetened applesauce
1/4 c. buttermilk
2 tsp. vanilla extract
2/3 c. walnuts, coarsely-chopped (optional)
Preheat the oven to 350 degrees. Lightly grease a 9X13 inch baking pan and set aside.
In a large mixing bowl, sift together the flours, cocoa powder, sugar and baking powder.
Then, add the egg whites, applesauce, buttermilk and vanilla extract, and beat with an electric mixer until well combined. Fold in the walnuts, if desired.
Pour the batter into the pan and baking for approximately 30 minutes; the brownies are done when they start pulling away from the pan.
Note: Dutch-process cocoa is reddish brown, has a mild flavor, and is easy to dissolve in liquids. This form of cocoa has been treated with an alkali to neutralize its natural acidity. As a result, it doesn’t react with baking soda and should generally only be used in recipes calling for baking powder. In contrast, unsweetened natural cocoa has a more complex chocolate flavor, and when it’s used in recipes that contain baking soda (an alkali), it causes the batter to rise as it’s baking.
Calories 117; Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 37mg; Carbohydrate 27g; Dietary Fiber 2g; Protein 3g.