New Brownie Recipe

[neebelung]

Originally Posted by Papa_Complex

Now come on. You can't leave out a major ingredient like that! I'm more concerned if the heart should be rare or medium-well before serving.

Well I'm concerned about the fat content -- I know for a lot of recipes, you can sub applesauce for your oil or eggs and maintain the moisture. Would that work for these brownies? And just what is the heart:applesauce exchange ratio?