Ingredients
- 4 ounces unsweetened chocolate, coarsely chopped
- 2 tablespoons (1/4 stick) unsalted butter
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder (not Dutch process)
- ¼ teaspoon salt
- 4 large egg whites
- 3 large eggs
- 1 and 1/3 cups packed light brown sugar
- ¾ cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ½ cup miniature semisweet chocolate chips
- Optional: 1/3 cup chopped nuts of choice (walnuts or pecans)
Method
Preheat oven to 350°F. Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray.
Melt the unsweetened chocolate and butter in a double boiler over barely simmering water. Remove from heat.
Whisk the flour, cocoa powder and salt in a medium bowl; set aside.
Whisk the egg whites, eggs and brown sugar in a large bowl with until smooth. Whisk in the applesauce, oil and vanilla until blended. Add the chocolate-butter mixture, whisking until blended. Add the flour mixture with a wooden spoon, stirring until just until moistened. Stir in the chocolate chips.
Spread the batter into the prepared baking dish, spreading evenly. Sprinkle with nuts, if desired.
Bake 20-25 minutes or until the top of the brownies springs back when touched lightly. Transfer to a wire rack. Cool completely. Cut into 24 squares.
Notes
Dense, chewy, and rich with chocolate flavor, these fit every brownie requirement. And if you need further reason to prepare a batch, keep this in mind: dark chocolate (including unsweetened) and cocoa powder have some of the highest antioxidant levels of any foods.
Categories
Brownies, Dessert Bars, Desserts, Vegetarian
Camilla’s Enlightened Chocolate Brownies. To import, drag image to your MacGourmet recipe box.