Blissful Brownies

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photo by:kraft

So fudgy and chewy, you won't believe they're better for you. Thus, the bliss.

time

prep:

10 min

total:

35 min

servings

total:

24 servings

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What You Need

pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted

1/3

cup canola oil

1/3

cup unsweetened applesauce

tsp. vanilla

cups sugar

egg whites

cup flour

1/2

cup chopped PLANTERS Pecans

Make It

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.

MIX first 4 ingredients in large bowl. Stir in sugar and egg whites. Add flour and nuts; mix well. Pour into prepared pan.

BAKE 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Kraft Kitchens Tips

Makeover - How We Did It

We took our classic brownie recipe and made it over. We reduced the fat by replacing the whole eggs with egg whites, decreased the amount of nuts and used a combination of applesauce and oil to replace the butter. These changes will save you 40 calories and 5g of fat, including 3g of saturated fat, per serving.

How to Make a Fudgier Brownie

Prepare using 6 egg whites.

Special Extra

Use a fine-mesh strainer to sift 1 to 2 tsp. powdered sugar over the cooled brownies.

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CowboyFan

posted:1/21/2012

I read some of the reviews before trying this recipe, and decided to make it following the recipe instead of substituting a sweetened chocolate. All I can say is I ended up throwing them out. They were really bland. Also, I used 6 egg whites for a "fudgier brownie" and they turned out cake-like. Dry, bland brownies aren't my thing, so I won't be making this recipe again.

pookie_is_here

posted:2/14/2011

Even after 7 egg whites (trying to stay in the middle), the oil, and the applesauce, it was still a little dry tasting to me and kinda bitter tasting. Because I desperate, I will try to make again, this time using sweet chocolate and leaving everything else the same. Hopefully it will be better the next go around.

a cook

posted:2/8/2011

Do not be alarmed if these come out of your oven looking slightly deformed (a little mountainous)!!! I was alarmed at first, but the brownies settled perfectly flat. These are deeeeelish! They're not too rich and are so moist. Very easy to make, I just used one bowl with a rubber spatula and you don't even need a mixer! They were a big hit at my Superbowl party.

sandrafamily

posted:11/26/2010

i love this recipe because is in low in cholesterol it has nice sweet taste. the kids like it!!! that surprise me, thanks.

jvillega84

posted:9/28/2010

its not ur usual brownie texture...it had a.cakey consistency

amlholden

posted:10/14/2009

The brownies were fudgy and moist, however they tasted a bit bitter. I followed the direction to a "T", but overall disappointed. Next time I'll different chocolate or sweeter applesauce.

ainst

posted:7/18/2009

I made this today and was disappointed. It had a funny flavor which I assume was the combo of applesauce and chocolate. I liked how fluffy and cake like they turned out but it wasn't chocolatey enough for me.Over all it was a funky bland taste. I've made recipes before using applesauce so it was just the combo I didn't like and not just the applesauce.

a cook

posted:6/9/2009

Would add a frosting or an icing next time; otherwise I made this for our Cub Scout troop and everyone liked them.

MYKAWILBUR

posted:5/6/2009

These were great and not too sweet! I used splenda instead of regular sugar so that I could enjoy more than one without the guilt. And by the way, the complete nutritional information is listed on the right column of the page . . . for ALL of the recipes on kraftfoods.com

Sabrina67

posted:4/26/2009

I Love brownies. I think it looks great. But I will not attempt to make them, because you are lacking 1 very important thing. How many calories are they?? Or the other recipes? When you have to watch for those things, it's very important.