I made the recipe in a 9x13 pan without doubling, and the brownies turned out great. I like thinner, fudgy brownies so I incorporated changes described by other reviewers. I used 2 eggs, 1 cup sugar, 1/2 stick of butter, 1/4 unsweetened applesauce, 3/4 cup of flour, and 1/2 cup of dutch process cocoa. Lining the pan with parchment paper was very important as it prevented the brownies from sticking without adding calories. I also baked for 20 minutes, which left the brownies just a touch overdone. For a 9x13 pan, I probably should have baked for 15-18 minutes. The recipe was delicious, I am just not sure if it is better than store mixes.
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I made the recipe in a 9x13 pan without doubling, and the brownies turned out great. I like...