Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅔ cup all-purpose flour
- ½ cup Dutch-process cocoa
- 2 tsp instant espresso powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 oz bittersweet chocolate, finely chopped
- 2 tbsp canola oil
- ⅓ cup unsweetened applesauce
- ¼ cup firmly packed dark brown sugar
- ¼ cup granulated sugar
- 2 tbsp dark corn syrup
- 2 tsp vanilla extract
- 2 egg whites
Directions
Preheat the oven to 325°F.
Spray an 8x8-inch baking pan with non-stick cooking spray.
In a small bowl, whisk together the flour, cocoa, espresso powder, baking soda, and salt; set aside.
In a heavy, medium saucepan, combine the bittersweet chocolate and the oil; cook over low heat, stirring constantly, until the chocolate is completely melted, about 2 minutes.
Remove from heat.
Stir in the applesauce, sugars, corn syrup, and vanilla; beat until smooth, about 1 minute.
Add the egg whites and continue beating until the sugar is dissolved, 1 minute more.
Add the reserved flour mixture and stir gently until smooth, about 2 minutes.
Spread evenly in the prepared pan and bake until a toothpick inserted into the center comes out nearly clean, with a few fudgy crumbs, about 15 – 20 minutes.
Cool completely on a rack before cutting.