Chocolate Brownies, Low Fat

By lisalang

Ingredients

• 2 points
• 3 1/3 oz dry lentils, about 1/2 cup
• 2 cup(s) water
• 1 cup(s) fat-free egg substitute
• 1 3/4 cup(s) sugar
• 1 cup(s) unsweetened applesauce
• 1 Tbsp vanilla extract
• 1 1/2 cup(s) whole-grain wheat flour, or whole wheat flour
• 1/2 cup(s) unsweetened cocoa
• 2 Tbsp unsweetened cocoa
• 1/2 tsp table salt
• 3 oz semi-sweet chocolate chips

Details

Servings 24

Preparation

Step 1

Rinse lentils and combine with water in a pan. Bring to a boil. Reduce heat, cover and simmer until tender, 40 minutes. Remove from heat and drain any excess liquid.

In a bowl, beat together egg substitute and sugar. Add applesauce, vanilla, flour, both cocoas and salt to egg substitute mixture. Stir in cooked lentils and chocolate chips.

Press mixture into a 9 X 13-inch pan coated with cooking spray. Bake at 350°F for 35 minutes. Cool and cut into 24 pieces.