Preparation

• Preheat the oven to 350 degrees and place oven rack in middle slot (or lower-middle slot for ovens that have four slots). Spray an 8-inch square baking pan with nonstick cooking spray and line bottom and sides with parchment paper.

• Melt 7 ounces of the chocolate chips and the butter in a double boiler with barely simmering water. Stir occasionally until smooth, then whisk in the cocoa powder until smooth again. Remove from heat and set aside.

• In a medium bowl, whisk together the applesauce, sugar, vanilla and salt until well combined, then whisk in the chocolate mixture. With a wooden spoon, stir in the flour until just combined, then stir in the remaining 1 ounce of chocolate chips until just combined (If you stir too much, the brownies run the risk of becoming cakey.). Pour the mixture into prepared pan, making sure it reaches the corners and is level on top.

• Bake 35 to 40 minutes or until a toothpick inserted into the center comes out with only a few crumbs. Transfer the pan to a cooling rack and let the brownies come to room temperature before cutting and serving.