2/3 cup flour
1/2 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/2 cup apple butter
2 tablespoons walnut oil
2 large egg whites
1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.
2. In a medium bowl, stir together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the sugar, apple butter, walnut oil, egg whites, and vanilla until well combined. Fold in the flour mixture.
4. Pour the batter into the pan and bake 16 to 20 minutes or until the cake begins to pull away from the sides of the pan but the center is still slightly soft. Cool in the pan on a wire rack, then cut into 12 brownies. Makes 12 brownies
132 calories, 2.8g total fat (0.5g saturated), 0mg cholesterol, 2g dietary fiber, 26g carbohydrate, 2g protein, 105 mg sodium
Walnuts are a great ingredient in brownies, but they can bring with them quite a few grams of fat. So to get some of that walnut flavor without a lot of fat, we used walnut oil instead. For a relatively small amount of oil (only 1/2 teaspoon per brownie), the brownies have a nice nutty undertone.
The toasted-nut flavor of the oil makes the brownies seem rich even though they have less than 3 grams of fat apiece. As a side benefit, walnut oil is a good source of alpha-linolenic acid, which is a precursor to heart-healthy omega-3 fatty acid.
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.