Recipe by annh53182
From Everyday Food Jan/Feb 2008 These brownies have a triple helping of chocolate: cocoa powder and melted chocolate in the batter, plus chocolate chunks on top.
Top Review by Psalm AKA Typo Qween
This was the first recipe I used that used applesauce and sour cream in it. It gave it a different flavor and texture than what I am used too. Wasn't bad just different but still good, I may cut back the chocolate just because it was slight overkill for me, but that is a matter of personal taste. Overall the brownies were delicious and would recommend this to anyone looking for a lighter option for a brownie.
- 2 tablespoons vegetable oil, such as safflower, plus more for pan
- 3⁄4 cup all-purpose flour (spooned and leveled)
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup packed dark brown sugar
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup reduced-fat sour cream
- 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
- 2 large eggs
Directions See How It's Made
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.