Ultradecadent Double-Chip Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The only fat comes from egg yolks and baking chips. Using drained applesauce instead of oil or butter produces a surprisingly rich, moist brownie. Ingredients:
1 1/4 cups applesauce |
2 1/2 cups sugar |
2 teaspoons vanilla extract |
2 large eggs, lightly beaten |
2 large egg whites, lightly beaten |
1 1/2 cups all-purpose flour |
1 cup unsweetened cocoa |
3/4 teaspoon salt |
1/2 cup semisweet chocolate minichips |
1/2 cup vanilla-flavored baking chips (such as ghirardelli) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add the sugar, vanilla, eggs, and egg whites; stir well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cocoa, and salt, stirring well with a whisk. Add to applesauce mixture; stir just until moist. Fold in chips.
4. Spoon the batter into a 13 x 9-inch baking pan coated with cooking spray, and bake at 350° for 45 minutes. Cool on a wire rack.
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