Miracle Brownies

8  tablespoons		Mott's Fruitsations Unsweetened Apple Sauce
2  cups		erythritol (powdered, not granulated)
1  tablespoon		vanilla
1  cup		Egg Substitute - Better'n Eggs
1/2  cup		cocoa (unsweetened)
1  teaspoon		salt
4  ounces		unsweetened chocolate, melted
2  cups		Whole Wheat Flour
1  tablespoon		baking powder
1/3  cup		Fat free milk
2/3  cup		water
1  cup		Splenda Granular Sweetener

Tip: Click on the ingredient links to learn the nutritional information for all the Miracle Brownies ingredients. The serving size for any ingredient in Miracle Brownies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

2) Add the erythritol to the apple sauce and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the egg substitute into the mixture.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)