New Low-Fat Brownies

8 servings

• 3/4 cup sugar
• 1/2 cup flour
• 1/4 cup Dutch Processed cocoa
• 1/2 teaspoon baking soda
• 2/3 cup sugar free applesauce
• 2 egg whites, slightly beaten
• 1 teaspoon vanilla
•    confectioners sugar

Spray an 8 X 8 square nonstick baking pan with vegetable oil spray. Preheat the oven to 350°.

Blend the first 7 items in a mixing bowl. Pour batter into pan and bake in oven for 25 minutes; or until a toothpick stuck in center comes out clean.

Remove from oven and let cool 5 minutes in pan. Turn onto a wire rack and sprinkle with confectioners sugar. Cool and cut into 8 pieces.

Note: There are 2 types of cocoa powder - Dutch process and American style. Dutch process cocoa is treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow. Neither style is necessarily better than the other. The important distinction is that, because they have different acidity levels, the two types will produce different chemical reactions when combined with the same ingredients. Use Droste brand for Dutch processed and Ghirardelli or Hershey's for American Style. Do yourself a favor and make this recipe with the Dutch process.

Bon appetit!