Butter-flavored cooking spray
¼ cup unbleached flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1 reduced-fat chocolate sandwich cookie, crumbled
PREHEAT the oven to 350°F. Lightly mist an 8" x 8" nonstick baking pan with cooking spray.
In a small bowl, combine the flour, cocoa, baking powder, and salt. With a fork, stir to mix. Set aside.
In a mixing bowl, combine the applesauce, vanilla, egg whites, and sugar. Using a sturdy whisk, mix until smooth. Add the flour mixture. Stir until no flour is visible. Pour into the reserved pan. Sprinkle evenly with the cookie crumbs.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Cool in the pan on a rack for 15 minutes. Refrigerate for 15 minutes before cutting into 16 squares.
Place brownies in an airtight plastic container in the freezer for up to 2 months.
MAKES 16
Each brownie: 71 calories, 2 g protein, 16 g carbohydrates, <1 g fat, trace sat. fat, 1 g fiber