To celebrate, I went out to Queens to have lunch with my extended Chinese family. Then I continued the celebration in similar fashion with a batch of brownies. (Obviously.) I decided to take the healthy leap and swap oil for unsweetened applesauce and eggs, for egg whites. The verdict? Brownies that were perfectly crumbly and light, chewy but not at all dense. I was most worried about the flavor, as I'm not a fan of applesauce in general. However, that was completely overtaken by all of the chocolate-y goodness, and now, I don't have to feel guilty when I eat two, three, or eight little brownies.
Have you ever used a healthier substitute in baking? I've heard nonfat Greek yogurt can also be subbed for oil, but I read that it's tangy and therefore works better in white-flour foods, like vanilla cake.
Photo credit: Vincent Van Gogh
