Brownies and Milk

We had a sunny weekend!! Finally spring was here this weekend. It was sunny and in the 60's, and I'm jumping for joy! To celebrate I decided to make a batch of brownies. There is just something so comforting about brownies and milk. Maybe it's the memories making brownies with my Mom, either way this recipe is a keeper for sure.

I found it over at What would Cathy Eat and it's delicious!

Are you a milk with your brownies kinda girl/boy or maybe a scoop of icecream with them? Or straight up plain!? And don't you love the retro milk jug? It was my Nana's, too cute not to use.

Decadent Lowfat Brownies
recipe by What would Cathy Eat

2 oz. bittersweet chocolate (she used a Ghirardelli 70% baking bar) (I used Pure Dark Slab provided to me by Foodbuzz tastemaker program)
2 T. water
1/2 c. unsweetened applesauce
1 egg + 2 egg whites
2 t. vanilla
1/2 c. sugar (I used splenda)
1/2 c. brown sugar
2 T. canola oil
1/2 c. whole wheat pastry flour
1/2 c. cocoa powder
1/2 t. baking powder
1/4 t. salt
1/2 c. chopped walnuts (I left these out)


Preheat the oven to 350 degrees. In a small saucepan, heat the chocolate and water on very low heat, stirring until melted. Stir in the applesauce. In a bowl, vigorously whisk together the egg and egg whites, vanilla, sugars and canola oil. Stir in the chocolate mixture. Add the dry ingredients and mix briefly. Fold in the walnuts.

Spray an 8×8″ metal baking pan with oil. Spread the batter in the pan and bake for 25 minutes. Cool completely before cutting into squares.

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