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Fat-free Chocolate Fudge Brownies

You can enjoy these brownies guilt-free. I have substituted the butter with apple sauce. You can make your own apple sauce, of course, or you can buy it in some health food shops. A friend of mine uses baby apple sauce, which makes sense because this is completely natural with no added sugar.

SERVES 9

low-fat spread, for greasing

3 egg whites

175g (6oz) self-raising flour

85g (3oz) cocoa powder, plus extra for dusting

225g (8oz) caster sugar

55g (2oz) chopped walnuts or pecan nuts

1 tsp vanilla extract

70g (2½oz) unsweetened apple sauce

1 Preheat the oven to 160°C/315°F/Gas mark 2–3.

2 Grease a 20cm (8in) square cake tin with low-fat spread.

3 Using a free-standing electric mixer, whisk the egg whites until doubled in volume and stiff peaks form.

4 In a separate bowl, sift the flour and cocoa powder together, then mix in the sugar and the chopped nuts. (I quite like a mixture of walnuts and pecans).

5 Finally, add the vanilla extract, apple sauce and the stiff egg whites and fold in gently using a large metal spoon or spatula. Do not overmix.

6 Pour the mixture into the prepared tin and bake for 20–25 minutes or until the edges are firmly set and the centre is almost set. Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool.

7 Once cold, dust with cocoa powder, then cut into squares and serve.