Instructions: PREHEAT oven to 350F. Spray bottom of a 8- or 9-inch square pan.

1. In a bowl, combine ingredients. Beat by hand 50 strokes. Batter will be grainy and slightly shiny. Pour into prepared pan.

2. Bake 26 to 30 minutes, or until center is done (brownie may still stick slightly to a toothpick). Do not over bake. The brownies continue to bake as the cool. The longer they cook, the tougher they get. Dont let them

"shine."

3. Let cool. Cut into 9 servings: each 144 cals, 2 g fat (13% cff). -est

VARIATION: Bobs Brownies: While brownies are still warm, spread 3 tablespoons raspberry "just fruit" preserves (or raspberry - blueberry preserves). Top with thinly sliced toasted almonds (skin still on). Let cool. Dust with confectioners sugar. Serve with frozen French vanilla yogurt and mint leaves.

PACKAGE DIRECTIONS: combine with 1/4-cup vegetable oil, 2 tablespoons water (or double that for brownie-cakes) and 1 large (50g) egg. Bake 22 to 26 minutes.

Serves 9, each 190 cals, 7.8 g fat (37% cff). -est by Mfg.

NOTES :
* Did you know that you can substitute plain applesauce for the oil in many recipes? You can! Try it next time you make a packaged cake or brownie mix. If you prefer your brownies to be cake like, add the applesauce straight from the jar. If you prefer them chewy, drain the applesauce for 4 or more hours (in the refrigerator). The applesauce will lose about 33% of its bulk. I use buttermilk to replace some of the fat. (Im told that lowfat yogurt is also good) The recipe uses one egg. If it used more than one, I would replace the extra(s) with egg white or egg substitute. Notice, too, that we increase the baking time.

Im not much of a baker but I have this one down - pat!-D Start with a package mix for brownies and replace butter or oil with a combination of applesauce and reduced fat buttermilk. (Tested)

If you want a fancier brownie for parties, see "bobs" variations.

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