Dense and chewy--applesauce is the surprise ingredient that keeps these moist.

Makes 24 brownies

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours (including 45 minutes cooling time)

EASE OF PREPARATION: Easy

4 ounces unsweetened chocolate
2 tablespoons unsalted butter
1 cup whole-wheat pastry flour (see Ingredient notes)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites (see Ingredient notes)
3 large eggs
1 1/3 cups packed light brown sugar (see Substitution note)
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)

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Melt chocolate and butter in a double boiler over barely simmering water or in the microwave.
3. Whisk flour, cocoa and salt in a medium bowl.
4. Beat egg whites, eggs and sugar in a large mixing bowl with an electric mixer or whisk until smooth. Add applesauce, oil and vanilla; beat until blended. Add the chocolate-butter mixture; beat until blended. Add the flour mixture and mix at low speed just until moistened. Stir in chocolate chips. Scrape the batter into the prepared baking dish, 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.


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

NUTRITION INFORMATION: Per brownie: 141 calories; 6 g fat (3 g sat, 2 g mono); 29 mg cholesterol; 21 g carbohydrate; 3 g protein; 2 g fiber; 49 mg sodium.

TIP: Ingredient Notes: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.

Substitution Note: Sugar substitution:
Those watching their calorie and carbohydrate intake can replace 11?3 cups brown sugar with 2?3 cup Splenda Sugar Blend for Baking for a savings of 19 calories and 7 grams carbohydrate per brownie.

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1?2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

MAKE AHEAD TIP: Wrap in plastic wrap and store at room temperature for up to 2 days or freeze for up to 2 months.

RELATED RECIPES: Swirled Cheesecake Brownies | Chewy Chocolate Brownies | Chocolate-Cherry Bars | Whole-Wheat Blueberry Bars | Cream Cheese Pound Cake

These were excellent brownies! They were a little more cake-like than fudgy, but very, very chocolatey. I used regular sugar, regular eggs, dutch-process cocoa, and left out the nuts. My family didn't suspect that I used whole-wheat flour. Everyone loved them.

Anonymous, CO

More cakey than fudgey, so I was a little disappointed because I really was looking forward to a fudgey brownie. Not worth the calories or ingredients.

Anonymous, Salem, MA