Fat-Free Banana Fudge Brownies

A fat-free alternative to a classic dessert. I used cake meal to weigh down the texture of the brownies, which sometimes fluff up too much when oil or butter isn't used. It also gives the brownies a rich, deep, sweetness and retains moisture better. Also, the course kosher sea salt (preferably Mediterranean sea salt) is a must. The flavor of the chocolate is really dependent on the salt in this recipe, so using good quality course sea salt makes a huge difference.

• Ready In: 35 mins
• Yields: 24 Brownies

Ingredients

• 2 1⁄2 medium  sized bananas, mashed
• 1  cup  baker's sugar
• 2⁄3 cup brown sugar, lightly packed, OR, 3 Tbsp. plus 1 tsp. Splenda Brown Sugar Blend
• 2  large  egg whites
• 2  teaspoons vanilla extract
• 1  cup all-purpose flour
• 1⁄4 cup  kosher  cake crumbs, OR, 1/3 cup all-purpose flour
• 3⁄4 cup  baking cocoa
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon  course kosher salt

Directions

1. Preheat oven to 350 degrees F. Grease 13x9-inch baking pan.
2. Mash the bananas with a potato masher until smooth with fine lumps.
3. Combine sugars and mashed banana in a large bowl.
4. Stir in egg whites and vanilla extract.
5. Combine flour, cake meal, cocoa, baking powder and salt in a medium bowl and whisk until completely incorporated.
6. Stir slowly into sugar mixture.
7. Spread into baking pan evenly.
8. Bake for 20-25 minutes.
9. When center is nearly done cooking, remove and allow to cool.