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.
Serves: 12
Nutrition Facts:
Serving: 1
Calories 101 g
Fat 2 g,
Cholesterol 0 mg,
Sodium 213 mg
Carbohydrates 20 g
Recipe found on:diabetic-recipes.com