January 22, 2012

Low Fat Brownie with Fresh Raspberries

Post by Chef Corbin



1 1/2 cups flour
3/4-cup cocoa
1 1/2 cup sugar or sweetener
1 tsp baking powder
4 x egg whites
1 cup plus 3 tbsps unsweetened applesauce
1 tsp vanilla


Preheat oven to 350°F. Spray an 8-inch round spring form pan with cooking spray or line with parchment paper. In a mixing bowl combine flour, cocoa, sugar and baking powder. Sift until evenly combined. In a larger bowl whisk the egg white until frothy, stir in the applesauce and vanilla. Gradually add the flour mixture and stir until well combined. Pour into pan and tap gently to remove air bubbles. Bake for 25-35 minutes or until an inserted toothpick comes clean. Remove from heat and cool. Cut into 1/8s and serve as a wedge. Serve with fresh raspberries and mint.