I just love St. Patrick’s Day. Not only are you encouraged to drink before 10 am, but you can dye all of your food green and talk with a Irish accent. Plus, you can totally pinch people for the fun of it. Although, I must say, my favorite part of the holiday is the fact that you can add Baileys Irish Cream to everything. Even though I’ve been known to stick a straw right in the bottle, it’s much more socially acceptable to bake with it and eat it in a dessert, like these low-fat Baileys chocolate chunk brownies.
I always feel like I’m playing Jenga when I’m stacking brownies or bars on top of each other. It’s constantly a game to see how big of a mess I can make when I’m doing a photoshoot.
I was contacted by Musselman’s Applesauce a month ago because they are doing a huge #AppleSauceInstead campaign. They are pushing people to use applesauce instead of higher fat ingredients in baking, like in place of butter or oil, and to snack on it in place of sugar laden candy bars, snacks or protein bars.
So, they asked us to do our own replacement resolution and I immediately thought baking. If you’ve followed this blog for any time, you know I’m a HUGE advocate for applesauce . I usually replace 3/4 of the butter or oil in a recipe for regular, unsweetened applesauce Not only do you save a ton of fat grams and calories, but you get a moister, fluffier, more dense product in the end. Like, take these brownies for instance. They are so moist they practically melt in your mouth.
Granted, applesauce isn’t a great addition if you are looking for a super fudgy brownie. But for a moist cakey one? It’s absolutely perfect. As you read yesterday , this girl has to get into a two-piece in two weeks and the last thing I need is any extra fudginess. I can’t rave about these chocolate filled bites of heaven enough. I mean boozy brownie made with chunks of white chocolate and cocoa, what’s not to love here?
Yields about 16 small brownies. Recipe adapted from Cooking Light .
Prep time: 10 minutes
Cook time: About 18 minutes
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
Dash of salt
2 tablespoons Musselman’s unsweetened applesauce
2 tablespoons butter, softened
3/4 cup sugar
1/4 cup + 1 tablespoon Baileys Irish Cream
1 teaspoon vanilla
About 2/3 cup chopped white chocolate (you want chunks), divided
1/2 teaspoon canola oil
Green food dye
Preheat oven to 350 degrees F. Grease an 8 x 8 glass baking dish with nonstick cooking spray.
In a large bowl, whisk the flour, cocoa powder, baking soda and salt. In another bowl, beat the butter, sugar, eggs, Baileys, vanilla and applesauce together. Add the wet ingredients to the dry ingredients and mix to combine. Stir in 1/3 cup white chocolate chunk pieces.
Pour the batter into the greased pan and smooth the top with a spatula.
Bake for about 18 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Let cool completely.
Heat remaining white chocolate in a microwave safe dish for about 1 minute, stirring after 30 seconds. Add oil to the chocolate and stir (this will make it thinner so it’s easier to glaze). Add food dye.
Glaze the brownies with the green white chocolate and enjoy!