When making brownies, instead of using the required egg, I use a 1/4 cup of applesauce. Most of the time, I never have plain applesauce on hand, it's usually peach, berry, or pineapple flavored applesauce. It doesn't matter which flavor I use, as the brownies turn out moist and the chocolate flavor overpowers the fruity applesauce flavor.
By Terri from NV
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