Brownies(Radis)

Everything goes in the blender. That’s it. These brownies swap out butter for applesauce, which keeps them moist and fudgy without the fat. Sugar substitute replaces regular sugar, making these a friendlier option for anyone cutting back on added sugar.

The double hit of chocolate (a package of chocolate plus cocoa powder) ensures these still taste rich and intensely chocolatey despite the lighter ingredients. The blender does all the mixing, giving you a smooth, lump-free batter in seconds.

Baking in mini loaf pans instead of a standard brownie pan gives you thick, chewy bars with more edge-to-center ratio. Pull them at 18 minutes and resist the urge to go longer. They should look slightly underdone in the center. They firm up as they cool, and overbaking turns them dry and cakey instead of chewy.

Pro Tips

• Don’t overbake. The toothpick test doesn’t work well here. Pull them when the edges are set but the center still looks a touch wet.
• Spray the pans well. Without butter in the batter, these stick more than traditional brownies.
• Let them cool completely in the pan before removing. They’re fragile when warm.
• The applesauce adds moisture but also a slight fruitiness that pairs naturally with the chocolate.

Variations

• Add a handful of chopped walnuts or dark chocolate chips to the batter before pouring.
• Stir in a teaspoon of espresso powder for a mocha depth that intensifies the chocolate flavor.
• Use unsweetened pumpkin puree instead of applesauce for a fall-flavored twist.