Super Fudgy (& Light!) Brownies
These are the brownies my friends request again and again: astonishingly moist, and with just 3 tablespoons of butter and reduced sugar, they are (relatively) low in fat and calories. (One two-inch square brownies packs 145 calories and 6 grams of fat).
I’m not saying they’ll change your life, but they might.- ½ cup alkalized (Dutch-processed) cocoa powder – best unsweetened
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- 3 tbsp unsalted butter, melted
- 1 cup sugar
- ½ c dark brown sugar
- 1 egg plus 1 egg white, whisked
- ½ cup unsweetened applesauce
- 2 tsp vanilla
- 1 9-inch square pan, sprayed with cooking spray or greased with butter or oil and lined with parchment (the grease helps the parchment to stick to the pan)
- Preheat oven to 350 degrees and place a rack in center of oven.
- Sift together cocoa, flour, baking powder, salt in a bowl.
- In a medium mixing bowl, beat butter & white sugar with rubber spatula or electric mixer. One at a time, beat in brown sugar, egg whites, applesauce & vanilla, beating until smooth after each addition.
- Stir in dry ingredients and mix until smooth.
- Scrape batter into pan & bake 30 minutes, or until toothpick emerges with moist crumbs. Do not over-bake — the brownies should be very moist. Cool in pan on a rack about 5 minutes, then invert to a rack & peel off paper. Invert again & cool completely before slicing.
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The Great American Cooking Project
Notes from others: