Today I made my first batch of gluten-free (and dairy-free) brownies. Yes, it was from a Betty Crocker mix, but I modified it. The box called for a 1/4 cup of butter and two eggs. I replaced the butter with an 1/8th cup mild olive oil and an 1/8 cup apple sauce. Then I replaced the one egg with two egg whites. The resulting 16 servings are 4 points each for anyone that keeps track of those things.
The final product was chewy and dense, just the way I like my brownies. I wouldn't recommend cooking them in anything larger than the 8"x8" pan, since they are rather thin. I ate two just to make sure they were acceptable. Now, to avoid eating them all. :)
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