3 tablespoons canola oil 1-1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 cup high protein powder (no aspartame) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 6 large egg whites (egg substitute) 1/2 cup unsweetened applesauce 1/2 cup date sugar Splenda, 1-1/2 teaspoons vanilla extract 1/4 cup walnuts (optional)

Preheat oven to 350°. Grease an 8-inch square baking pan with 1/2 tablespoon of oil, set aside. In a medium bowl, combine flour, cocoa, protein, baking powder, baking soda, and salt. Mix well. In a large bowl, beat together egg whites, applesauce, sugar, remaining oil, and vanilla. Combine flour mixture with egg mixture until blended thoroughly (do not over mix). Add walnuts to batter, then pour into prepared pan. Bake until just set and a toothpick inserted in center comes out clean (about 20 minutes). Place pan on a wire rack and cool for 15 minutes. Cut brownies into squares and serve.