Double Chocolate Brownies

Double Chocolate Brownies

4 Reviews
From: EatingWell Magazine, August/September 2005

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.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 4 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 1 cup whole-wheat pastry flour, (see Ingredient Note)
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 4 large egg whites
  • 3 large eggs
  • 1⅓ cups packed light brown sugar
  • ¾ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips
  • ⅓ cup chopped walnuts, or pecans (optional)


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. 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.)
  3. Whisk flour, cocoa and salt in a medium bowl.
  4. 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.
  5. 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.
  6. Variation:
  7. For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water.
  • 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 supermarkets and natural-foods stores. Store in the freezer.
  • Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.

Nutrition information

  • Serving size: 1 brownie
  • Per serving: 148 calories; 6 g fat(3 g sat); 2 g fiber; 21 g carbohydrates; 3 g protein; 6 mcg folate; 26 mg cholesterol; 15 g sugars; 66 IU vitamin A; 0 mg vitamin C; 22 mg calcium; 1 mg iron; 48 mg sodium; 106 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, 1 fat

Reviews 4

February 21, 2014
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By: EatingWell User
Rich chocolatey brownie I am obsessed with sugar and chocolate, and I am shocked how chocolatey these brownies taste. Trying to reduce my sugar intake, and for 140 calories each, it satisfied my chocolate craving. This recipe calls for whole wheat pastry flour which I've never used before but now that I have a bag I will try to find other recipes to use it in. Also, each brownie is low in carbs compared to other brownies. People with diabetes could enjoy these without driving their blood sugar through the roof. My motivation to make these brownies was for a healthy bake sale that the hospital I work at is having and I am super impressed out how tasty the brownies turned out. I wasn't planning to make this recipe again because it's brownies and I don't need the extra calories, but I will save the recipe and make these brownies again because I did not feel an ounce of guilt eating one! Pros: Plenty of chocolate taste Cons: Low protein profile considering you use so many egss
January 25, 2014
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By: EatingWell User
Great cakey brownie I'm not sure why this recipe has such mediocre reviews. I made these brownies today and they were excellent! They don't taste healthy but they're not super rich either. Just a tasty, cakey brownie. They're definitely worth trying! (Note: I also used five whole eggs, rather than going the egg white route.) Pros: Chocolaty, healthy
February 15, 2013
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By: EatingWell User
Even more healthy...
January 03, 2013
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By: EatingWell User
Tasty Used 5 whole eggs so no waste, also used whole wheat flour. To save on steps just whisked everything by hand. Even with these minor changes came out great!! Will make again. Pros: Healthy, great chocolate flavor, good texture Cons: a lot of bowls and a lot of steps
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