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.

　　

Ingredients

makes 16

　　2 tablespoons vegetable oil, such as safflower, plus more for pan

　　4 ounces bittersweet chocolate, coarsely chopped

　　3/4 cup all-purpose flour

　　1/2 cup unsweetened cocoa powder

　　1/2 teaspoon salt

　　1/4 teaspoon baking soda

　　1 cup packed dark-brown sugar

　　1/2 cup unsweetened applesauce

　　1/2 cup reduced-fat sour cream

　　2 large eggs

　　

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

　　Everyday Food: Light