Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light January 2001


Recipe Summary

2 dozen (serving size: 1 brownie)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

175 calories; calories from fat 17%; fat 3.3g; saturated fat 1.8g; mono fat 1.1g; poly fat 0.2g; protein 3.1g; carbohydrates 34.4g; fiber 0.4g; cholesterol 19mg; iron 1.2mg; sodium 89mg; calcium 18mg.