Low-Cal Brownies

When a chocolate craving hits but you’re watching calories, these blender brownies hit the spot without the guilt. They skip the butter and oil entirely, leaning on applesauce to keep them moist, and use a sugar substitute in place of sugar, so a square clocks in remarkably light.

The applesauce is the key swap. It does the same job as fat in a brownie, keeping the crumb tender and moist, but with a fraction of the calories. That’s a trick worth knowing for lightening up all kinds of baked goods.

The method couldn’t be simpler: everything goes in the blender, gets whizzed smooth, and bakes in minutes. No creaming, no melting, no bowls to juggle. They bake fast, so watch the time; without much fat, low-cal brownies dry out quickly if overbaked, and they’re best pulled while still moist in the center. The recipe calls for Alba chocolate mix, an old-school low-cal cocoa mix; if you can’t find it, a packet of sugar-free hot cocoa mix works in its place. Cool before cutting, and enjoy a chocolate treat that won’t derail your day.

Kitchen Tips

• Don’t overbake. With little fat, these dry out fast, so pull them while the center is still moist.
• Applesauce replaces the fat here; it’s a handy swap for lightening many baked goods.
• A packet of sugar-free hot cocoa mix can stand in for the Alba chocolate mix if you can’t find it.
• Cool completely before cutting for cleaner squares.

Variations

• Stir in a handful of mini chocolate chips or chopped nuts (adds calories, but worth it).
• Add a teaspoon of espresso powder or extra cocoa to deepen the chocolate.
• Use whole wheat or oat flour for added fiber.