.
Ingredients:
vegetable
cooking spray
3/4
cup (105 g) unbleached all-purpose flour
1/2
cup (128 g) natural cocoa powder
1
teaspoon (5 ml) baking powder
1/2
teaspoon (1.25 ml) baking soda
1
banana, 3 1/2 ounces (105 g) after peeling
6
tablespoons (65 g) light brown sugar
6
tablespoons (7.5 g) spoonable brown sugar substitute
1/2
cup (120 ml) unsweetened apple juice
1
teaspoon (5 ml) pure vanilla extract
1/2
teaspoon (2,5 ml) chocolate extract
4
large egg whites, at temperature
1/2
teaspoon (2.5 ml) salt
1/4
cup (60 g) chocolate chips
Instructions:
Preheat
oven to 350°F (180°C), Gas Mark 4. Lightly coat a 8-inch (20 cm)
square baking pan with cooking spray. In a bowl, combine the flour, cocoa,
baking powder, and baking soda.
In
a blender or food processor, combine the banana, brown sugar, apple juice,
and vanilla and chocolate extracts; process until smooth. Using a rubber
spatula, fold into the dry ingredients.
In
the bowl of an electric mixer set on medium-high speed, beat the egg whites
and salt until foamy. Increase the speed to high and beat until soft peaks
form. Fold half of the egg whites into the batter. When incorporated, fold
in remaining whites just until incorporated. (There may be a few specks
of white still showing.)
Scrape
into the pan and spread evenly. Bake in center of oven for 30 to 35 minutes,
until brownie springs back when gently pressed in the center. Cool in the
pan on a rack.
Cut
into 12 squares. Heat chocolate chips in a 2-cup 480 ml) glass measuring
cup in the microwave for about 30 seconds. Stir until chocolate is melted.
Drizzle a little of the chocolate over each brownie.
Nutrition
Facts:
Amount
Per Serving: Calories 101
Fat
2 g, Cholesterol 0 mg,
Sodium
213 mg,
Courtesy
of:
www.diabetic-recipes.com
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