To cut the fat and boost the flavor, I substitute a banana for butter in these moist, sweet brownies.
- 3/4 c unbleached all-purpose flour
- 1/2 cup nonalkalized (natural) cocoa powder
- 1 t baking powder
- 1/2 t baking soda
- 1 banana (3 l/2 ounces)
- 3/4 c light brown sugar
- 1/2 cup unsweetened apple juice
- 1 t pure vanilla extract
- 1/2 t chocolate extract
- 4 large egg whites, at room temperature
- 1/2 t salt
- 1/4 c fudge sweet chocolate sauce
- orange wedges and blueberries
Preheat the oven to 350°F. Spray a nonstick 8-by-8 inch baking pan with vegetable oil spray.
In a bowl, combine the flour, cocoa, baking powder, and baking soda and whisk to mix.
In a blender or food processor, combine the banana, brown sugar, apple juice, and vanilla and chocolate extracts and process until smooth. Using a rubber spatula, fold into the dry ingredients.
In the bowl of an electric mixer set on medium-high speed, beat the egg whites and salt until foamy. Increase the speed to high and beat until soft peaks form. Fold half the egg
whites into the batter. When incorporated, fold the remaining whites just until incorporated. There may be a few specks of white still showing. Scrape into the pan and
Bake in the center of the oven for 30 to 35 minutes, or until the brownie springs back when gently pressed in the center. Cool in the pan on a wire rack.
Cut the brownie into 12 squares and serve drizzled with the fudge sweet. Garnish each square with orange wedges and blueberries.
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