Light Chocolate-Chunk Brownies
SECRET INGREDIENTS Replacing butter with applesauce and reduced-fat sour cream lightens these brownies, while a double helping of chocolate means you won’t feel the least bit deprived. For the deepest flavor, use high-quality cocoa powder.
Recipe information
Yield
makes 16
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Brush a 9-inch square baking pan with oil; line with parchment, leaving an overhang on two sides. Brush parchment with oil. Heat half the chocolate in a small bowl in the microwave, stirring every 30 seconds, until melted.
Step 2
In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda. In another bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
Step 3
Spread batter in prepared pan; sprinkle evenly with remaining chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
Step 4
Let cool completely in pan. Use paper overhang to lift from pan; peel off paper, and cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
Nutrition Information
Step 5
(Per Brownie)
Step 6
Calories: 154
Step 7
Fat: 6.8g (2.7g Saturated Fat)
Step 8
Protein: 2.8g
Step 9
Carbohydrates: 24.3g
Step 10
Fiber: 1.7g
