Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Light Chocolate-Chunk Brownies 3.9 (56) 41 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Yield: 16 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. Ingredients 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 Directions 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. 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. 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. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares. Print