Light Chocolate-Chunk Brownies

Name: Light Chocolate-Chunk Brownies
Prep time: 20 min
Total time: 55 min
Ingredients: 2 tablespoons vegetable oil, such as safflower, plus more for pan; 0.75 cup all-purpose flour, (spooned and leveled); 0.5 cup unsweetened cocoa powder; 0.5 teaspoon salt; 0.5 teaspoon baking soda; 1 cup packed dark-brown sugar; 0.5 cup unsweetened applesauce; 0.5 cup reduced-fat sour cream; 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped); 2 large eggs

3.9

(56)

37 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

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.