Light Chocolate-Chunk Brownies

Prep Time:
20 mins
Total Time:
55 mins

The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.


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

  • ¾ cup all-purpose flour, (spooned and leveled)

  • ½ cup unsweetened cocoa powder

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 1 cup packed dark-brown sugar

  • ½ cup unsweetened applesauce

  • ½ cup reduced-fat sour cream

  • 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)

  • 2 large eggs


  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.

  2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.

  3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.

  4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Related Articles