“Less Guilt” Brownies

• 4 ounces, weight Bittersweet Or Semisweet Chocolate, Chopped
• 1 Tablespoon Butter, Unsalted
• 3 Tablespoons Canola Oil
• 2 Tablespoons Cocoa Powder, Unsweetened
• 1 teaspoon Instant Coffee Granules
• 1/2 cups Unsweetned Applesauce
• 3 whole Egg Whites
• 2/3 cups All-purpose Flour
• 1/4 teaspoons Kosher Salt
• 1/2 cups Granulated Sugar
• 1/4 teaspoons Baking Powder
• 2 Tablespoons Powdered Sugar, For Dusting

1. 1. Preheat oven to 350 degrees F. Line the inside of an 8-inch baking pan with foil ( allowing two edges to hang over the pan to act as "handles" later). Coat with cooking spray.
2. 2. Microwave chocolate, butter, oil, cocoa powder, and instant coffee granules in a microwave safe bowl (I used my 4-cup glass measuring cup) on High for 45 seconds. Take out and stir. If the chocolate is not completely melted, return to the microwave in 30-second increments, stirring after each time, until it is. (It took me only one extra time in my microwave). Set aside to cool slightly.
3. 3. In a large mixing bowl, combine the applesauce and the egg whites with a whisk. Add the flour, salt, granulated sugar and baking powder. Whisk to combine. Add in the chocolate mixture and whisk until all ingredients are combined.
4. 4. Pour into prepared baking pan. Bake until a toothpick inserted into the center comes out clean, or about 25 - 30 minutes. Cool brownies in the pan. Lift brownies out of the pan by lifting the foil. Peel the foil off the back and cut into 16 equal squares by making a cut in half and then in half again on one side of brownies and then repeating with the other side. Dust with powdered sugar before serving.

weight bittersweet, butter, canola oil, cocoa, coffee, unsweetned applesauce, egg whites, allpurpose, ubc, sugar, ubc, powdered sugar

Taken from tastykitchen.com/recipes/desserts/e2809cless-guilte2809d-brownies/ (may not work)