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Ultradecadent Double-Chip Brownies

Ultradecadent Double-Chip Brownies

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

Cooking Light JANUARY 2001

  • Yield: 2 dozen (serving size: 1 brownie)

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.

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 17%
  • Fat: 3.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 34.4g
  • Fiber: 0.4g
  • Cholesterol: 19mg
  • Iron: 1.2mg
  • Sodium: 89mg
  • Calcium: 18mg
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