LOW-FAT BROWNIES

      Title: LOW-FAT BROWNIES
  Categories: Miamiherald, Desserts, Diabetic, Lf
       Yield: 10 Servings
  
       2 oz Baking chocolate
       2 ts Vanilla
   1 1/2 c  Sugar
     1/4 ts Salt
       3 lg Eggs; lightly beaten
       2 lg Egg whites; lightly beaten
     3/4 c  Maple syrup
       1 c  Unsweetened apple sauce
     1/4 c  Canola oil
       1 c  Cake flour; sifted
     3/4 c  Cocoa powder
       6 oz Extra bittersweet chocolate
            -pieces (opt)
            Confectioner's sugar
  
   Prehaet oven to 350 degrees F.  Line a 9-by-9-inch baking pan with
   parchment paper, or grease it lightly. In the top of a double boiler
   with water on a low simmer, melt the baking chocolate with the
   vanilla. Remove from the stove. and tranfer the mixture to a large
   mixing bowl. Stir in the sugar, salt, eggs and egg whites until
   smooth. Mix in the syrup or honey, apple sauce and canola oil. Sift
   together the flour and cocoa powder over the batter and carefully
   fold in until mixture is smooth. Add the bittersweet chocolate, if
   using, and gently combine. Do not over mix. Pour batter into the
   prepared pan and bake for about 45 minutes or until a wooden pick
   inserted in center comes out clean. Cool on rack and dust with
   confectioner's sugar.
   
   Nutritional info per serving: 379 cal; 12g fat(28%), 68g carb, 7g pro
   Exchanges: 3 1/2 fruit, 1 bread, 2 fat
   
   Source: Miami Herald, 1/18/96 format by Lisa Crawford
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