Jackie Hancock

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1/2 cup cake flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 3/4 cup Egg Beaters®
• 3/4 cup granulated sugar
• 6 Tbsp unsweetened applesauce
• 2 Tbsp vegetable oil
• 1 1/2 tsp vanilla, chopped
• 1 Tbsp walnuts, chopped (optional)

Preheat oven to 350 degrees. Spray an 8 inch square pan with vegetable cooking spray and set aside. In a medium bowl, combine flour, cocoa, and salt. Mix well. In a large bowl, mix Egg Beaters, sugar, applesauce, oil, and vanilla. Stir in flour mixture, just until blended; DO NOT OVERMIX. Pour batter into prepared pan; sprinkle with walnuts.

Bake until just set and a toothpick inserted in center comes out clear, about 25 minutes. Place on a wire rack and cook for at least 15 minutes. Cut brownies into squares and place on a serving plate.

For chewier brownies, replace the 1/2 cup flour with all purpose flour. 4 grams of fat each; low in calories too.

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