Ovo: Fudgy Brownies

These brownies get their fudgy density from an unexpected swap: applesauce replaces most of the fat. Half a cup of unsweetened applesauce keeps the center dense and moist while cutting the oil down to just two tablespoons.

Egg whites instead of whole eggs give the brownies a cleaner chocolate flavor without any eggy richness competing. The full half cup of cocoa powder does all the heavy flavor work, and it delivers that deep, dark chocolate punch without needing melted chocolate bars.

The batter will look thick and almost paste-like. That’s exactly right. Resist adding liquid. The applesauce releases moisture as it bakes, and the brownies set up fudgy rather than cakey because of the low flour-to-sugar ratio.

Pro Tips

• Sift the cocoa powder before measuring. Cocoa clumps easily and unsifted measurements can be off by as much as 20%, throwing the whole texture off.
• Pull them at 35 minutes if a toothpick comes out with moist crumbs (not wet batter). Overbaking turns these from fudgy to dry very quickly because there’s so little fat protecting them.
• Let them cool completely in the pan before cutting. The applesauce-based crumb needs time to firm up or the squares will fall apart.

Variations

• Try the peanut butter swap mentioned in the recipe: replace the oil with equal parts peanut butter warmed with a splash of Kahlua. It adds a salty, coffee-laced richness.
• Fold in a handful of chocolate chips for melty pockets throughout.
• Use almond butter instead of peanut butter for a more subtle nutty flavor.