Moonboat Brownies

Tonight I made these brownies -- my own recipe. I like simple foods made with basic ingredients from scratch. This recipe is flexible if you have dietary restrictions and low in calories if you are counting. You can add icing and call it cake. Or you can slice it into brownies while hot and eat as steam dances from your mouth (my personal favorite). 

Fat- Free Moonboat Brownies

4 egg whites or 1/3 cup of flaxseed/warm water mixture*
3/4 cup applesauce
2 Tablespoon water or milk of your choice
1 teaspoon vanilla extract
1 teaspoon almond extract
1 2/3 cup granulated sugar

1 1/3 cups all purpose flour
3/4 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt

Baking or oil spray
Non-stick 13 x 9 x 2 inch baking pan

PREHEAT oven to 350 degrees Fahrenheit. Lightly spray and grease baking pan with a slight film.

BLEND WITH A WHISK the first 6 ingredients.

BLEND IN A SEPARATE MEDIUM BOWL WITH A SPOON the last four ingredients.

COMBINE wet and dry mixtures until just smoothly blended (about 20 strokes).

SPREAD BATTER into greased baking pan.

BAKE 30 minutes or until firm. Cool in pan 5 minutes. Then invert onto a cooling rack or cookie sheet. Slice while warm or when cool. (slicing while cool gives brownies cleaner edges, but eating them hot is amazing). Note: if you find your brownies dry, subtract 5 minutes from the baking time. If they are gooey, eliminate the 2 tablespoons of water.

DECORATE OR EAT PLAIN. I love these brownies plain with coffee or tea, but they are also delicious with a bit of icing or powdered sugar.

GLUTEN-FREE? I have made this recipe with Bob's Red Mill Gluten Free Flour and 3/4 teaspoon of xanthan gum. Works fine.

FLAX EGGS: use a fork to blend 1 part ground flaxseed with 3 parts warm water. Let sit 15 minutes. Whip lightly with the fork. Now you have flax eggs for baking. They last up to a week in the refrigerator.