Recipe: Our Best No-Butter Brownies (using oil and applesauce)

OUR BEST NO-BUTTER BROWNIES

"Adding applesauce, corn syrup, and cocoa to our favorite brownie recipe in place of the butter and some of the chocolate significantly reduces the fat content and produces fudgy brownies. These far surpassed our expectations of what's possible in a low-fat dessert and, just in case you need an excuse to taste one fresh from the oven, they really are best when eaten right away."

1 cup unbleached white flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 ounce unsweetened baking chocolate
1/4 cup canola or other vegetable oil
1/4 cup light corn syrup
1/4 cup unsweetened applesauce
1 cup packed brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 large egg white

Preheat the oven to 350 degrees F. Prepare a baking pan that is about 8x11 inches (A 7 1/2 x 11 1/2-inch baking pan is the perfect size for this recipe) with cooking spray or a light coating of oil.

Sift together the flour, cocoa, salt, baking soda, and baking powder and set aside.

In a saucepan, melt the chocolate in the oil on medium-low heat and transfer to a mixing bowl. Stir in the corn syrup and applesauce. Add the brown sugar and vanilla and beat with a mixer or by hand for about 2 minutes, until creamy. Add the egg and egg white and beat for another minute or so, until smooth. Fold in the sifted dry ingredients until just mixed and pour the batter into the prepared pan.

Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.

Nutritional Information Per 2-oz. Serving: 200 calories, 2.5 g protein, 6.7 g fat, 34.5 g carbohydrates, 1.5 g saturated fatty acids, 2.9 g polyunsaturated fatty acids, 1.4 g monounsaturated fatty acids, 22 mg cholesterol, 120 mg sodium, .4 g total dietary fiber.

Servings: 12
Adapted from source: Moosewood Restaurant Low-Fat Favorites