Applesauce is the secret ingredient that keeps these yummy chocolate brownies dense and chewy even without all the butter you would expect to find. We've used whole-wheat pastry flour for added fiber and nutrients and loaded the brownies with plenty of chocolate chips to keep them rich and satisfying. You won't even miss the 20 grams of fat we've lost in the makeover.
Active Time: 20 minutes |
Total Time: 1 1/2 hours (including 45 minutes cooling time)
4 ounces unsweetened chocolate
2 tablespoons butter
1 cup whole-wheat pastry flour, (see Ingredient Note)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites
3 large eggs
1 1/3 cups packed light brown sugar
3/4 cup unsweetened applesauce
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/3 cup chopped walnuts, or pecans (optional)
Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
Melt chocolate and butter in a double boiler over barely simmering water. (Alternatively, place in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until melted and smooth.)
Whisk flour, cocoa and salt in a medium bowl.
Beat egg whites, eggs and brown sugar in a large mixing bowl with an electric mixer. Add applesauce, oil and vanilla; beat until blended. (See Variation.) Add the chocolate-butter mixture; beat until blended. Add the flour mixture and mix just until moistened. Stir in chocolate chips. Scrape the batter into the prepared pan, spreading evenly. Sprinkle with nuts, if desired.
Bake the brownies until the top springs back when touched lightly, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Cut into bars.
For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water.
Per brownie :
6 g Fat;
3 g Sat;
2 g Mono;
29 mg Cholesterol;
21 g Carbohydrates;
3 g Protein;
2 g Fiber;
48 mg Sodium;
106 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: Wrap in plastic wrap and store at room temperature for up to 2 days or freeze for up to 2 months.
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.