I thought maybe I could cut out some (or all) of the fat in my
brownies to make them a less calorific treat... alas they were a
dismal failure! First I made regular brownies substituting applesauce
for the butter and otherwise following the recipe as written. They
came out heavy and with a very rubbery texture that I found quite
unpleasant. So I tried an actual 'approved' fat-free brownie recipe
from a fat-free baking book I picked up someplace to see if it would
come out better. The batter looked very appealing when it was mixed
and it tasted wonderful before it was baked. But they came out gluey
and horrid and not worth the bother of eating either! I was about to
throw them in the trash as well, but DH said he'd eat them... so he's
welcome to them!

The worst thing - I used up all the eggs making the failures so I
can't make a 'real' pan of the things until the weekend when I've gone
to the grocery store!