EatingWell Fudge Brownies - 3 pt includes Splenda alternative NOT TNT

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EatingWell Fudge Brownies - includes Splenda alternative 3 pts

4 ounces unsweetened chocolate

2 tablespoons unsalted butter

1 cup whole-wheat pastry flour (see Ingredient notes)

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

4 large egg whites (see Ingredient notes)

3 large eggs

1 1/3 cups packed light brown sugar (see Substitution note)

3/4 cup unsweetened applesauce

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips

1/3 cup chopped walnuts or pecans (optional)

 

 

 

1. Preheat oven to 350?F. Coat a 9-by-13-inch baking dish with cooking

spray.

2. Melt chocolate and butter in a double boiler over barely simmering

water or in the microwave.

3. Whisk flour, cocoa and salt in a medium bowl.

4. Beat egg whites, eggs and sugar in a large mixing bowl with an

electric mixer or whisk until smooth. Add applesauce, oil and vanilla;

beat until blended. Add the chocolate-butter mixture; beat until

blended. Add the flour mixture and mix at low speed just until

moistened. Stir in chocolate chips. Scrape the batter into the

prepared baking dish, spreading evenly. Sprinkle with nuts, if desired.

5. Bake the brownies until the top springs back when touched lightly,

20 to 25 minutes. Transfer to a wire rack and let cool completely. Cut

into bars.

 

Makes 24 brownies

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours (including 45 minutes cooling time)

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per brownie: 141 calories; 6 g fat (3 g sat, 2

g mono); 29 mg cholesterol; 21 g carbohydrate; 3 g protein; 2 g fiber;

49 mg sodium.

 

Source: EatingWell Diet

Formatted by Chupa Babi in MC: 04.12.07

 

Variation:

For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee

granules dissolved in 2 tablespoons hot water.

 

TIP: ingredient notes 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.

 

MAKE AHEAD TIP: Wrap in plastic wrap and store at room temperature for

up to 2 days or freeze for up to 2 months.

 

Dense and chewy--applesauce is the surprise ingredient that keeps

these moist.

 

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