This recipe was developed in 1994 in the KWC Test Kitchen by Home economist Cindy Falk to fill the requests for a “No-Fat” dessert.
1 cup all-purpose flour
⅓ cup unsweetened baking cocoa
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
½ cup granulated sugar
¼ cup brown sugar
¼ cup nonfat dry milk powder
1 egg white, slightly beaten
1 cup unsweetened applesauce
1 teaspoon vanilla extract
Confectioners’ sugar (optional)
- Preheat oven to 350°F. Spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside.
- In large bowl, sift together flour, cocoa, salt, baking powder, baking soda, and cinnamon; set aside. In medium bowl, beat the granulated sugar, brown sugar, dry milk powder, egg white, applesauce, and vanilla with a spoon until well combined. Stir wet mixture into dry mixture, mixing just until combined.
- Spread evenly in prepared pan. Bake 22 to 23 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack. If desired, sift on confectioners’ sugar. Cut into squares.
Makes 16 servings.
Nutrition information per serving (one square): 83 cal, 0 g fat, 0 mg chol, 121 mg sodium, 19 g carbo, 1 g fiber, 2 g pro, 13 mcg folate.