I could have sworn I had a box of brownie mix in my pantry. I searched high and low and never did find it. Friends were waiting for dinner, and I had to get a dessert made. I probably had enough time to run to the store and get a mix, but I knew the wiser (and healthier) thing would be to make them from scratch. Here is the result.
3 tablespoons butter
6 ounces semisweet chocolate chips
1/4 cup cocoa powder
3/4 cup unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup powdered Splenda
1/2 cup nonfat egg substitute
3 tablespoons unsweetened applesauce
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Coat 8 by 8-inch baking pan with nonstick spray and set aside.
Put butter, chocolate chips, and cocoa powder in small saucepan over very low heat. Stir until butter and chocolate have melted. Set aside to cool slightly.
In medium mixing bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together sugar, Splenda, egg substitute, applesauce, and vanilla. Add chocolate mixture to sugar mixture; mix well, then add to flour mixture, whisking until well combined.
Pour batter into prepared pan. Bake 25 to 30 minutes, until toothpick inserted in center comes out almost clean. Let cool completely in pan before cutting. Makes 16 brownies.
Note: If you are averse to eating Splenda, leave it out and double the sugar.