Golden Door Brownies
This brownie recipe was adapted from the Golden Door Cookbook by Michel Stroot.
- cooking spray
- ¾ cup unbleached all-purpose flour
- ½ cup natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 very ripe banana
- 6 tablespoons light brown sugar
- 6 tablespoons spoonable brown sugar substitute
- ½ cup unsweetened apple juice
- 1 teaspoon pure vanilla extract
- 4 large egg whites, at room temperature
- ½ teaspoon salt
- ¼ cup chocolate chips
- Preheat oven to 350°F. Lightly coat a 8-inch 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 extract; 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, and cut into 12 squares when completely cool.
- To serve, heat chocolate chips in a 2-cup glass measuring cup in the microwave for about 30 seconds. Stir until chocolate is melted. Drizzle a little of the chocolate over each brownie.
|Per serving:||101 calories (14% calories from fat), 3 g protein, 2 g total fat (0.9 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 213 mg sodium|
|Diabetic exchanges:||1 1/2 carbohydrate (bread/starch)|