Not-So-Sinful Brownies

These brownies swap butter for vegetable oil and trade whole eggs for whites, with unsweetened applesauce standing in for half the fat. The result is a chewy, cocoa-rich square that still tastes like the real deal, just with less guilt clinging to your fork.

Melting unsweetened chocolate with the oil over low heat keeps it glossy and lump-free. Stir constantly because chocolate scorches the second you turn your back.

Rolled oats give the batter body and a faint nutty chew that masks any “diet” undertones. Quick or old-fashioned both work, though old-fashioned leaves more texture.

Pull the pan when the edges start pulling away from the sides. The center should look set but soft, it firms up as it cools.

Chef Tips

• Use real unsweetened baking chocolate, not cocoa powder. The cocoa butter is what gives these their fudgy snap.
• Don’t overbake. A toothpick should come out with moist crumbs, not clean.
• Cool completely before dusting with powdered sugar or it melts into a sticky glaze.
• Cut with a hot knife, wiped between slices, for clean edges.

Variations

• Stir in a handful of chopped walnuts or pecans for crunch.
• Add a teaspoon of espresso powder to deepen the chocolate flavor.
• Swap half the flour for whole wheat pastry flour for extra fiber.