When I first started learning to bake, I never paid much attention to nutritional facts or healthy alternatives in recipes. Now that baking has become a more regular thing for me, I figured it was time I start learning some recipes that were not only delicious, but were not quite as high in calories. Ryan stumbled across this recipe for brownie brittle, and it seemed like the perfect start to my attempt at “healthy” desserts. They provide the same chocolaty delight as a brownie, and are just as easy to make, but won’t give you a guilt trip after eating a handful.
2 large egg whites
1/2 cup granulated sugar
1 1/2 tablespoon of Hershey’s Dark cocoa powder
1/8 cup vegetable oil
1/8 cup unsweetened applesauce
1/4 teaspoon of vanilla
1/4 teaspoon of salt
1/4 teaspoon of baking powder
1 tablespoons of nonfat dry milk powder
1/2 cup all-purpose flour
1/4 – 1/2 cup chocolate chips
Preheat oven to 325 degrees F.
Beat egg whites together until light and fluffy. Gradually add in sugar, cocoa powder, oil, vanilla, and salt. Next, whisk in salt and baking powder, making sure it doesn’t clump. Add the milk powder and flour last.
Mix half of the chocolate chips into the batter. Spread the batter out onto an 11×13 inch baking sheet covered with parchment paper. Sprinkle remaining chocolate chips on top.
Bake for 20 minutes. Remove from oven and cut into shards (using a pizza cutter works best).
Bake for another 5 minutes until crunchy. Break brittle apart and cool completely.