Double Chocolate Brownies

Double Chocolate Brownies

4.3 of 5 (67)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 107.4
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 136.9 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Double Chocolate Brownies calories by ingredient


The best brownies you'll ever eat! The best brownies you'll ever eat!
Number of Servings: 12


    1/4 cup unsweetened applesauce
    1 teaspoon vanilla extract
    4 egg whites
    1 cup sugar
    1/4 cup unbleached, all-purpose flour
    1/2 cup unsweetened cocoa powder
    1/2 teaspoon instant espresso powder
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/4 cup mini chocolate chips (semi-sweet)
    Butter-flavored cooking spray


For Valentine's Day, bake in heart-shaped cupcake tins or use a cookie cutter to form them into hearts.


Preheat the oven to 350 degrees. Spray an 8x8 inch non-stick cake pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

Member Ratings For This Recipe

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    24 of 24 people found this review helpful
    to get heart shape, can use muffin paper, fill it and put a marble on outside, it will indent enough to make a heart. :)
    - 2/10/14

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    12 of 13 people found this review helpful
    I've been making this recipe of hers for years... LOVE IT! If you like chocolate and cherries try sticking two or three frozen tart cherries into each muffin before baking... delicious! - 11/23/09

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    10 of 10 people found this review helpful
    We LOVE these brownies, I don't suggest subbing Splenda because, as my little guy told me, the brownies with splenda taste like "dirt". So, our first attempt did use the spenda, but every other time I have made them and there have been A LOT of times that I have made them, we use sugar. - 6/5/11

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    8 of 9 people found this review helpful
    Ran this recipe through the recipe converter and the nutritionals are definitely off. Per serving: Cal 108.1, sugar 19.2g, carbs 23.5g, sodium 234.9mg and fat 1.6g.

    I substituted Agave Syrup for the sugar to make it low glycemic and they were AWESOME. Definitely will make again.
    - 1/2/10

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    6 of 6 people found this review helpful
    I have made this twice. The second time , I used half splenda and half sugar with dark chocolate cocoa. This cuts the calories more and tastes great! - 3/6/08