Low-fat Double Chocolate Brownies-- that don't suck!

'Light' Double Chocolate Brownies (adapted from Devin Alexander)

Ingredients
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract (used good double strength vanilla)
4 egg whites
1 cup sugar
1/4 cup all-purpose flour (yes, really... only 1/4 cup)
1/2 cup unsweetened cocoa powder ( I used normal Hershey's, will try next time with special dark)
1.5 teaspoon instant coffee granules (Maxwell House)
1/2 teaspoon baking powder
1/2 teaspoon salt (or a little more)
1/4 cup mini chocolate chips (semi-sweet)
cooking spray


Preheat the oven to 350 degrees.
Spray an 8x8 inch pyrex pan with spray.
In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites, coffee granules, and sugar until they are well combined/dissolved. (you can use the mixer here-- why make life more difficult)
Add the flour, cocoa powder, baking powder, and salt.
Stir the mixture until it is just combined and no lumps remain.
Pour it into the prepared pan.
Sprinkle the chips evenly over the top.
Bake the brownies for 20-30 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
WARNING-- Brownies will puff, a lot, a whole lot. Fill the pan kind of puff. When you pull them out of the oven, they will fall-- this is good. That's what makes them dense and moist.
Transfer the pan to a cooling rack and allow them to cool 5 minutes. (AT LEAST- will be very very very soft-- can seem almost liquid when you cut them)
Brownies will be very sticky-- I placed them on flattened paper cupcake cups and brought them to work that way. They stick to the plate pretty badly and you won't get them back off without a fight. (and then you have to eat the crumbs)
Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

Each brownie has: only 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium

Review--
These are pretty good-- they are not a "chewy" brownie-- but they have a great chocolate flavor. I was impressed with that. These will definitely satisfy a chocolate craving. All in all-- I would make these again for a moist chocolate dessert-- its almost a brownie, but just lacks a little bit of chewiness/crustiness-- but I am the person who likes the corner extra chewy brownie best of all. I would definitely recommend them when trying to be more cautious about what you eat-- and I might even make them if I weren't.

Oh, and now I have egg yolks left over to make some lemon curd, yum.