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.

Ingredients

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)

Instructions

1. Preheat oven to 350°F. Spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. 
2. 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. 
3. Spread evenly in prepared pan. Bake 22 to 23 minutes or until toothpick inserted in center comes out clean. 
4. 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.