Ultradecadent Double-Chip Brownies

recipe
The only fat comes from egg yolks and baking chips. Using drained applesauce instead of oil or butter produces a surprisingly rich, moist brownie.

Yield:

2 dozen (serving size: 1 brownie)

Recipe from

Cooking Light

Nutritional Information

Calories 175
Caloriesfromfat 17 %
Fat 3.3 g
Satfat 1.8 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 34.4 g
Fiber 0.4 g
Cholesterol 19 mg
Iron 1.2 mg
Sodium 89 mg
Calcium 18 mg

Ingredients

1 1/4 cups applesauce
2 1/2 cups sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa
3/4 teaspoon salt
1/2 cup semisweet chocolate minichips
1/2 cup vanilla-flavored baking chips (such as Ghirardelli)
Cooking spray

Preparation

Preheat oven to 350°.

Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add the sugar, vanilla, eggs, and egg whites; stir well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cocoa, and salt, stirring well with a whisk. Add to applesauce mixture; stir just until moist. Fold in chips.

Spoon the batter into a 13 x 9-inch baking pan coated with cooking spray, and bake at 350° for 45 minutes. Cool on a wire rack.

Note:

Don Mauer,

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note