Low Crab Brownies

• 1/2 c. soy flour
• 1/4 c. whole-wheat flour
• 1/2 c. Splenda granular
• 1/4 c. unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. canola oil
• 2 tsp. vanilla extract
• 6 egg whites, beaten
• 1/4 c. unsweetened applesauce
• 1/4 c. water

1. Preheat oven to 350u0b0. Lightly coat an 8 x 8 baking dish with butter-flavored cooking spray. In a large mixing bowl, stir together soy flour, whole-wheat flour, Splenda, cocoa powder, baking powder and salt. In a medium mixing bowl, combine canola oil, vanilla extract, egg whites, applesauce and water. Pour applesauce mixture into the flour mixture and stir just until well combined. Pour the brownie batter into a baking dish. Bake until edges spring back when you touch them gently (the center will be soft), about 15 minutes. Allow the brownies to cool and then cut into 12 pieces.

soy flour, wholewheat flour, splenda, cocoa, baking powder, salt, canola oil, vanilla extract, egg whites, unsweetened applesauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=137374 (may not work)