Brownies

Hallelujah, I have found a light brownie recipe. Now, these are not comparable to "real" brownies, so bare with me. But, when faced with no brownies or these brownies, the choice is easy. We made them last night, and you do need to make it with everything including the frozen yogurt and the chocolate on the top in order for it to reach it's full potential.

This is from Every Day Food Magazine. You can find the original recipe here.
Makes 8.

• 1/4 cup vegetable oil, plus more for ramekins
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 cup whole-wheat flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup sugar
• 3/4 cup unsweetened applesauce
• 1 large egg white
• 1 teaspoon pure vanilla extract
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1 pint vanilla frozen yogurt
  

1. Preheat oven to 350. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
2. In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)
3. Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate.

267 calories, 42% (12.5 g) fat, 9% (6 g) protein, 49% (34.9 g) carbs with 2.3 g fiber