Dextrose Brownies

Happy Massing!

Dextrose Chocolate Chip Brownies

recipe makes 12 Brownies (1/4 sheet pan)

1lb 4 oz  Dextrose (this happened to be around 12 scoops)

1 C no sugar added apple sauce

6 large egg whites

1 C water

1 tsp baking powder

1 tsp salt

1 tsp vanilla extract

12 level Tbl mini chocolate chips (4g fat per TBl or lower)  I used Whole Foods brand

1 1/2 C cocoa powder (must be .05g Fat or less per serving)  I used Hershey’s special Dark

1 1/2 C all purpose flour


Pre Heat oven to 350°F

Stir all ingredients together, preferably with a stand mixer or hand mixer

Line a 1/4 sheet cake pan with foil and spray with non stick spray, or line extra large cupcake pan with liners (you will want to divide this recipe into 12 servings for these macros) or you could make 24 regular size muffin tin depending on your needs

Bake until springy to the touch, approximately 49 minutes for the cake sheet or 30 minutes for the muffin pans. They should be slgiggly fudgey in the center since they will continue to “bake” as they cool.





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