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. Source: EatingWell Magazine, August/September 2005

Patsy Jamieson
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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 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.

  • Variation:

  • For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water.

Tips

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 Facts

148 calories; 6.5 g total fat; 3.1 g saturated fat; 26 mg cholesterol; 48 mg sodium. 106 mg potassium; 20.8 g carbohydrates; 1.9 g fiber; 15 g sugar; 2.9 g protein; 66 IU vitamin a iu; 6 mcg folate; 22 mg calcium; 1 mg iron; 27 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/21/2014
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 Read More
Rating: 4 stars
01/25/2014
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 Read More
Rating: 4 stars
02/15/2013
Even more healthy... 3 I was searching for something to give to my fitness class for Valentine's Day...something chocolate and seemingly decadent but surprisingly not sinful. This was great. I chose to use dark cocoa and 72% chocolate (chopped up instead of the semi-sweet chips)...added a scoop of whey protein powder and replaced half of the brown sugar with less (half) of splenda granulated. I made them much thinner using a large sheet pan so that I made 114...yes they were small but plenty rich. The calories etc/per piece was very small so I offered two per student. Wrapped them in small pieces of saran wrap or placed them in little mini cupcake liners.:) They were a hit! My neighbors will get the larger ones for book club! Pros: Yummy Cons: Less of what you don't want but still a treat! Read More
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Rating: 3 stars
01/03/2013
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 Read More