Boxed Brownies - reduced fat, reduced flavor?

In a recent conversation with one of my favorite pharmacists, she commented on my predisposition toward using applesauce as a substitute for oil. She said there was no way that low-fat brownies made with applesauce tasted the same as regular brownies with oil. While I know that to be the truth, I have grown up with the reduced fat version and never saw a reason to try the full-fat.

So, upon reflection, I decided it was time to taste-test. While the kids were playing, I made two batches of brownies. Both the same brand, the same kind. I cooked them both for exactly the same amount of time in the same pan. I mixed them for the same duration and used cage-free organic brown eggs for both.

The experiment was fruitful. I learned a few things, namely if you use applesauce instead of oil, cook the brownies for a shorter time period. They will lack some of the moisture of a regular brownie, so if you undercook by a smidge, it will help. Also, you may want to use a blend of applesauce and yogurt or applesauce and pudding. There are a lot of fat-free diary products which may add some good moisture. I plan to continue to tackle that experiment shortly. I also learned that I have apparently fed my children low-fat baked goods for far too long. The Boy complained that the full-fat brownies were harder to chew. The chewier texture was a turnoff for him apparently. At least I know they'll be healthy...