Double Chocolate Brownies
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.
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.
1 1/2 other carbohydrate, 1 fat