Low-Fat Brownies

2 ounces unsweetened chocolate, coarsely chopped

2 tablespoons water

1/2 cup unsweetened applesauce

1 large egg plus 2 large egg whites

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla extract

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup coarsely chopped almonds, preferably toasted

Prep Time: 15 minutes

Baking Time: 25-30 minutes

Makes 16 brownies

Directions

1. Preheat the oven to 325F. Lightly coat an 8-inch square baking pan with cooking spray. In a small bowl set over simmering water or in a double boiler, melt the chocolate with the water, stirring occasionally, until the mixture is smooth. Remove from the heat and stir in the applesauce until blended.

2. In a medium bowl, beat together the egg, egg whites, sugar and vanilla with an electric mixer at high speed until thick, about 2 minutes. Beat in the chocolate mixture. Sift half of the flour and cocoa over the batter; stir with a spatula. Repeat with the remaining flour and cocoa. Stir in the almonds.

3. Spread the brownie batter evenly in the prepared pan. Bake in the middle of the oven for 25-30 minutes or until a cake tester inserted in the middle comes out clean and the top is dry when lightly pressed. Transfer the pan to a rack to let cool completely. Cut the brownies into 16 squares.