Lighter Brownies

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Brownies are among the good things in life that we feel shouldn’t be tampered with. When you want a brownie, you want all that chocolate, butter, and nuts. That said, these lower-fat brownies, made with cocoa powder instead of melted chocolate, a little applesauce, and just enough walnuts for flavor, are moist and chocolaty enough to make them worthy of the brownie name.


  • ½ cup sifted cake flour (not self-rising)
  • ½ cup Dutch-process unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 large egg
  • 3 tablespoons egg whites (about large)
  • ¾ cup plus 2 tablespoons sugar
  • ¼ cup plus 2 tablespoons applesauce, preferably unsweetened
  • tablespoons vegetable oil
  • teaspoons pure vanilla extract
  • 1 tablespoon walnuts, toasted and chopped


    • Heat the oven to 350°F. Spray an 8-inch square pan with nonstick cooking spray. Set aside.
    • Stir together the flour, cocoa, and salt in a bowl. Whisk together the egg, egg whites, sugar, applesauce, oil, and vanilla in another bowl until smooth. Whisk in the flour mixture just until blended, no longer. Pour into the pan and sprinkle with walnuts.
    • Bake until a toothpick inserted in the center comes out with moist crumbs, 28 to 30 minutes. Cool, in the pan, on a wire rack. Cut into 12 squares.