Light Chocolate-Chunk Brownies

• 2 tablespoons vegetable oil, such as safflower, plus more for pan
• 34 cup all-purpose flour (spooned and leveled)
• 12 cup unsweetened cocoa powder
• 12 teaspoon salt
• 12 teaspoon baking soda
• 1 cup packed dark brown sugar
• 12 cup unsweetened applesauce
• 12 cup reduced-fat sour cream
• 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
• 2 large eggs

1. 1.
2. Preheat oven to 350 degrees.
3. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
4. 2.
5. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside.
6. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
7. 3.
8. Spread batter in prepared pan; sprinkle top with chopped chocolate.
9. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
10. 4.
11. Cool completely in pan.
12. Use paper overhang to lift cake from pan; peel off paper, and discard.
13. Cut into 16 squares.

vegetable oil, flour, cocoa, salt, baking soda, brown sugar, unsweetened applesauce, sour cream, bittersweet chocolate, eggs

Taken from www.food.com/recipe/light-chocolate-chunk-brownies-278621 (may not work)