Brownies – Reduced Fat & Sugar

If you still haven’t figured out what to make for your sweetie for Valentine’s, how about a healthier alternative to brownies? In this recipe,  I’ve not replaced all of the fat or sugar, but rather about 1/2 of the fat and sugar and compensated by using applesauce and extra dark chocolate.  The texture of these brownies is “cakey” not dense.

We enjoy these brownies best warm, but they are equally as delicious the next day. Dust with powdered sugar if desired.  I may ice some with leftover fondue (from yesterdays post) to make them extra special for my valentine!

In a small bowl, melt and then set aside:
6 Tabl. Butter
1/3 cup  dark chocolate chips (I use Ghirardelli 60% cacao)

Whisk together in medium size bowl:
1/2 cup Sugar
1/2 cup unsweetened Applesauce (smooth, not chunky)
2 Eggs
1/2 tsp. Vanilla Extract

Sift together:
2/3 cup AP Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt

1)  Add the melted chocolate and butter to the wet ingredients.

2)  Stir the dry ingredients into the bowl of wet ingredients.

3)  Stir 1/2 cup Dark Chocolate Chips into the batter.

Line the 8″X8″ pan with tin foil, leaving foil over the edges.  Bake in a 350 degree oven for 35 minutes.  I recommend serving these the day they are made, or freeze for later.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on February 14, 2011, in Chocolate, Healthier Snacks/Desserts, Recipes and tagged , , , . Bookmark the permalink. 2 Comments.

  1. I love the way applesauce can replace some of the sugar and some of the fat. Pureed pumpkin does the same thing, and seems to result in a fairly dense brownie.

  2. Those sounds SO good! Love the addition of the applesauce! 😀

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