Instructions: 1. Position a rack in the center of the oven and preheat to 350F. Lightly spray an 8" x 8" nonstick baking dish with oil.

2. Whisk the flour, cocoa, baking powder, baking soda, and salt in a medium howl. Set aside.

3. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, applesauce, 1% milk, nonfat dry milk, espresso powder, egg, and vanilla extract until frothy, about 2 minutes.

4. Make a well in the center of die dry ingredients and pour in the milk mixture. Using a spoon, stir lust until moistened. (There should be wisps of flour remaining.) Add the chocolate chips and stir just until the flour is incorporated. Do not overmix. Using a gentle touch, spread the batter in the prepared pan.

5. Bake until the sides of the cake begin to pull away from the pan, about 25 minutes. (The center of the cake may seem underdone.) Do not overbake.

Cool in the pan on a wire rack for 10 minutes. Invert onto wire rack and cool completely.

Makes 9 servings

NOTES : If I had to make a small cake today, I would make this one. It is from the recent Prevention Magazine, but originally comes from our friend Sarah Phillips and her Healthy Oven Baking Book.

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