Unsweetened applesauce replaces some of the fat in these walnut-topped brownies.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1993

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Recipe Summary

total:
1 hr 30 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

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  • Melt chocolate in a small bowl over hot (not boiling) water or in a microwave oven on Medium. Set aside.

  • Stir together flour, cocoa and salt in a medium bowl. Whisk together egg whites and eggs in a large bowl. Add sugar, corn syrup, applesauce, oil and vanilla. Whisk in the chocolate. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.

  • Pour into the prepared pan and sprinkle with walnuts. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a rack. Cut into squares.

Tips

Tip: To toast chop nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

141 calories; protein 2.2g 5% DV; carbohydrates 25.7g 8% DV; dietary fiber 1.4g 6% DV; sugars 19.2g; fat 4.2g 6% DV; saturated fat 0.9g 5% DV; cholesterol 15.5mg 5% DV; vitamin a iu 24.8IU 1% DV; vitamin c 0.1mg; folate 20.2mcg 5% DV; calcium 10.9mg 1% DV; iron 1.1mg 6% DV; magnesium 21.2mg 8% DV; potassium 83mg 2% DV; sodium 78mg 3% DV; thiamin 0.1mg 6% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
These are delicious and chocolatey. My family really loves them. I did substitute one egg in for two whites since I was running low. This may or may not be responsible for the slightly rubbery/puddingy/cakey texture. Not bad just different. I'll certainly make them again! Read More