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.

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

Calories:

175 (17% from fat)

Fat:

3.3g (sat 1.8g,mono 1.1g,poly 0.2g)

Protein:

3.1g

Carbohydrate:

34.4g

Fiber:

0.4g

Cholesterol:

19mg

Iron:

1.2mg

Sodium:

89mg

Calcium:

18mg