January/February 1993

Your rating: None Average: 4.2 (10 votes)

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

"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...

Makes: 24 servings

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Total Time:

Nutrition Profile


  • 1 ounce unsweetened chocolate
  • 1 cup sifted cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 large egg whites
  • 2 large eggs
  • 1 1/4 cups sugar
  • 3/4 cup dark corn syrup
  • 3/4 cup unsweetened applesauce, at room temperature
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons walnuts, coarsely chopped, toasted (see Tip)


  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Melt chocolate in a small bowl over hot (not boiling) water or in a microwave oven on Medium. Set aside.
  3. 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.
  4. 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 & Notes

  • 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.


Per serving: 140 calories; 4 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 1 g fiber; 78 mg sodium; 83 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 other carbohydrate, 1/2 fat

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