Best Light Chocolate Chunk Brownies Recipes

LIGHT CHOCOLATE-CHUNK BROWNIES

Light Chocolate-Chunk Brownies image

The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes

Time 55m

Yield Makes 16

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
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.
Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g

LIGHT CHOCOLATE-CHUNK BROWNIES

Light Chocolate-Chunk Brownies image

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.

Provided by annh53182

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 117, Fat 3.7, SaturatedFat 1.2, Cholesterol 29.4, Sodium 130.1, Carbohydrate 20.5, Fiber 1.1, Sugar 13.3, Protein 2.1

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