Oh, you the healthy type? Well here goes some egg whites...

My first attempt at making a dessert recipe low fat was Martha Stewart's “fudgy brownie” recipe. Um, yeah. They weren’t "fudgy" and they didn’t taste like brownies. What did they taste like you ask? Applesauce. Yep, applesauce. I clearly haven’t mastered the art of making desserts low fat yet, but hey, it was my first attempt and they could’ve tasted a lot worse. Maybe.

The ingredients in the original recipe are:
· 1/2 cup (1 stick) unsalted butter, plus more for pan
· 8 ounces bittersweet chocolate, coarsely chopped
· 1 1/2 cups sugar
· 4 large eggs
· 1 teaspoon pure vanilla extract
· 3/4 cup all-purpose flour
· 1/2 teaspoon salt

What I used to make it low fat:
· 1/2 cup of I can’t believe it’s not butter (less fat and calories)
· 8 ounces semi-sweet chocolate morsels (I like the taste of semi-sweet better and I'm too lazy to chop)
· 1 cup of sugar
· 2 eggs and 1/2 cup of applesauce (1/4 cup of applesauce = 1 egg)
· 1 teaspoon vanilla
· 3/4 cup flour
· 1/2 teaspoon of salt

Allison told me to use egg whites instead of the applesauce, but I hate the idea of using 6 whole eggs to make 2 egg whites so I didn’t listen to her. I should have. After about 30 minutes I checked the brownies by sticking a tooth pick in them and it didn’t come out clean, so I waited another 5 minutes. Then another 5 minutes. Finally I took them out. I waited a while to see if they would harden and they didn’t. I tried cutting them and lifting a piece out of the pan, but it was so soft it broke apart before I lifted it. Like I said, it tasted like applesauce. I was pretty disappointed because when I make regular desserts they come out good. Allison and I came to the conclusion that the substitution of I can’t believe it’s not butter and applesauce made it too soft and perhaps I should’ve used one or the other. Or maybe I should’ve gone with the egg whites. Clearly I’m not the healthy type. Sorry, Pitbull (and Allison).