Follow these steps for perfect results
vegetable oil
for pan
all-purpose flour
spooned and leveled
unsweetened cocoa powder
salt
baking soda
dark brown sugar
packed
unsweetened applesauce
reduced-fat sour cream
bittersweet chocolate
2 ounces melted, 2 ounces coarsely chopped
large eggs
Preheat oven to 350 degrees Fahrenheit.
Brush a 9-inch square baking pan with vegetable oil.
Line the pan with a strip of parchment paper, leaving an overhang on two sides.
Brush the parchment paper with vegetable oil.
In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
Set the dry ingredients aside.
In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and vegetable oil until combined.
Add the flour mixture to the wet ingredients.
Mix until just moistened.
Spread the batter evenly in the prepared pan.
Sprinkle the top with chopped chocolate chunks.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Cool completely in the pan.
Use the parchment paper overhang to lift the brownies from the pan.
Peel off the parchment paper.
Cut the brownies into 16 squares and serve.
Expert advice for the best results
Don't overbake the brownies for a fudgier texture.
Use high-quality bittersweet chocolate for the best flavor.
For an extra rich flavor, add a tablespoon of coffee granules to the batter.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve warm or at room temperature, dusted with powdered sugar.
With a scoop of vanilla ice cream
With a glass of cold milk
As part of a dessert platter
Pairs well with chocolate desserts
Discover the story behind this recipe
A classic American dessert
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