Here's a nice chocolatey brownie that's not too sweet and has very little fat content.This recipe uses a small amount of butter and a little applesauce to give them the moistness that most of us want in a fudge brownie.

• 2 tablespoons butter, softened
• 1 cup U-Bake granulated sugar
• 1/2 cup applesauce
• 1 egg
• 2 teaspoons U-Bake vanilla extract
• 1/2 cup U-Bake unsweetened cocoa powder
• 3/4 cup U-Bake all-purpose flour
• 1/2 cup U-Bake white chocolate chips (regular size or miniature chips)
• 1/4 cup U-Bake sliced almonds
• Confectioners' sugar, for dusting brownies (optional)

Preheat oven to 350 degrees. With nonstick cooking spray, spray bottom and sides of a 8-inch square baking pan, then line bottom and sides of pan with U-Bake parchment paper, leaving a 1-inch overhang on all sides of pan (for lifting brownies out of pan when done). Spray foil (or parchment paper, if using) with nonstick cooking spray also.

In a medium bowl, using an electric beater on medium speed, beat the softened butter, sugar, applesauce, egg, and vanilla. Slowly beat in the cocoa and flour. With a spoon, stir in white chocolate chips. Spoon the batter into the prepared baking pan and top with the sliced almonds.

Bake in preheated oven for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Let brownies cool in pan for 15 minutes, then lift them out of pan using the 1-inch overhang of foil (or parchment paper). Let cool completely on wire rack. Cut into squares when completely cooled. If desired, dust brownies with confectioners' sugar.

Makes 9-12 brownies.