Chewy Chocolate Brownies

I'm always a little skeptical of recipes labeled "light" or "healthy," especially when it comes to treats like brownies or cake or cookies. I mean, really? Can they actually be as good as the full-fat version? Well in this case, they are! These brownies turned out delicious, and you'd never know they are lightened up a bit. Chewy Chocolate Brownies
from Taste of Home Healthy Cooking 2009

3 oz. semisweet chocolate, chopped
1 c. packed brown sugar
3 Tbs. unsweetened applesauce
1 egg
1 egg white
2 Tbs. canola oil
4 1/2 tsp. light corn syrup
2 tsp. vanilla extract
1 c. all-purpose flour
1/4 c. baking cocoa
1/2 tsp. baking soda
1/8 tsp. salt

In a microwave, melt chocolate; stir until smooth. Cool slightly. Meanwhile, in a large mixing bowl, beat the brown sugar, applesauce, egg, egg white, oil, corn syrup and vanilla. Beat in chocolate until blended. Combine the flour, cocoa, baking soda and salt; beat into brown sugar mixture just until blended.

Pour into a 9x13 baking pan coated with cooking spray. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 18 brownies.

*I will admit that I fattened up my batch of brownies a bit with about 1/2 cup of Andes mint baking chips that were left over from Christmas. Yum.

(For those of you interested, each brownie has 125 calories and 4 g of fat. Without the addition of the mint chips, of course.)