These are fluffy and moist, but the texture is more like cake than brownies. Top with fresh raspberries for a real treat.
1/2 cup Old fashioned rolled oats
2 T (15 grams) King Arthur White Whole Wheat flour
6 T Cocoa powder
2 T Hershey's Special Dark Cocoa powder
1 t instant espresso powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 t salt
3/4 cup low fat buttermilk
1/4 cup almond milk (unsweetened vanilla)
1 t vanilla extract
1/2 cup PureCane sugar substitute (or any sweetener that pours & measures like sugar)
2 egg whites
1/3 cup unsweetened applesauce
Preheat the oven to 400°F (or 375 convection).
Lightly spray an 8x8 non-stick baking pan with baking spray.
Grind oats to a powder in an electric spice grinder.
Mix oats with flour, cocoa powders, espresso powder, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, almond milk, vanilla, sugar substitute, egg whites, and apple sauce until smooth.
Stir dry ingredients into wet ingredients, just until mixed. Don't over mix.
Pour into prepared pan and bake for 22 - 29 minutes.
Don't over-bake; a toothpick inserted into the middle and all the way through to the bottom of the pan will still have a bit of moist batter at the tip.
Allow to cool completely before cutting into 9 squares.
Total Fat: 1.1 g
Cholesterol: 0.8 mg
Sodium: 284.9 mg
Total Carbs: 8.6 g
Dietary Fiber: 2.5 g
Protein: 3.2 g
The Johnson Family Cookbook