Ingredients:
1 cup sifted all- purpose flour (4 oz.)
1⁄2 cup unsweetened Dutch Process Cocoa
1⁄4 teaspoon salt
1⁄4 teaspoon baking powder
4 tablespoons butter
1 tablespoon apple sauce
1 cup sugar
1 egg
2 egg whites
1 teaspoon vanilla extract
1 teaspoon instant espresso or coffee powder, dissolved in 1 teaspoon hot water 1⁄4 cup chopped dried cherries
Preparation: Preheat the oven to 350°F. Position an oven rack in the bottom third of the oven. Line an 8- inch square baking pan with foil, shiny side up. Set the pan aside. Spray the pan with vegetable oil spray. Stir together the flour, cocoa, salt and baking powder with a whisk. Set aside. Melt the butter in a medium saucepan. Off the heat, stir in the sugar until combined (texture will remain sandy). Add the egg, egg whites, apple sauce, vanilla and dissolved espresso powder. Beat with a wooden spoon about 40 strokes, scraping the sides of the pan as necessary. Add the dry ingredients and beat until completely mixed; add dried cherries. Scrape mixture into prepared pan. Spread evenly and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out a little gooey. Cool on a rack. Cut into 16 squares.
Nutrition Facts: Calories 190; Fat 7g; Saturated Fat 4g; Cholesterol 40; Sodium 90mg; Carbohydrate 33g; Fiber 2g; Protein 4g