substituting oil in baking

My mom bought he new Ghiradelli brownie mix and it calls for 1/4 cup water, 1/4 cup oil, and 1 egg to be added to the mix. Now to make it healthier we bought unsweetened applesauce to replace the oil. I just need to know if we put the same amount of applesauce into the mix as we would if we were making it with oil or double it or whatnot.

I use the same amount and dump the egg yolk and just use the egg white makes a big difference.

Enjoy

Does the egg white affect the taste and should two egg whites be used to make up for the one egg?

I have found that in mixes if I only use the one egg white it is fine.  In scratch I add the second one.  Flavor it might affect it somewhat but with the other stuff in the mix it is hardly noticable to me or mine.

i would use 2 eggwhites instead of 1 egg and twice the applesauce :)

in my opinion, if i were to make brownies, i'd use the oil and all the bad stuff...after all, its not going to be exactly healthy, either way you make it. so if you're going to eat a brownie, you might as well make it taste good 

Um brownies can be healthy. Its that oil and fat that makes it unhealthy! The sugar is there too I guess, but you can half sub it or use honey/agave.
Another thing you can do is sub the oil for fat free yogurt. The oil is there to moisten it. Check out Fatfreevegan's brownies - they look awsome!!

well yes, you can make them less unhealthy, but i still wouldn't call them healthy. Even if you took away all the oil/fat, its still pretty much empty calories, because there aren't really any nutritional BENEFITS. so just because something may not be BAD for you, it's still not necessarily healthy. but that's just my opinion

Well? how did the brownies turn out?

I'm somewhat of an "expert" baker if I do say so myself and I always use twice the applesauce (or pumpkin!!!) as oil. For example, if the recipe calls for 1/2 cup oil, I use 1 cup applesauce. I always thought if you used the same amount as called for in oil, it wasn't moist enough and was sort of rubbery. Doubling makes it perfect. I made a chocolate bunny cake for Easter (scratch recipe) and used pumpkin and no oil and it was REALLY good. Nobody even knew!

I do agree that when you're going to eat dessert, it may as well be full fat and cal, but then I also enjoy "remaking" recipes to shave off some of that fat and cal. Sometimes you are pleasantly surprised.

I've used applesauce in my recipes and it has worked out fine. I've used it in cakes, banana breads .

Of course if you are willing to eat the brownie with all the fat and that in it in the first place then you could just deside to make it the slightly healthier way and then be able to eat more!!!! Thats my way of thinking!!!!!! and that way im sure you would be sqeezing in at least 1/2 a portion of fruit

^^ Good point!

Could you weight watcher's diet-coke cake it?

Use diet coke to replace the oil, eggs, and water?

Not healthier, but lower cal.

Of course I realize brownies are not healthy and do not offer any nutritional value. I do believe that if you can make a recipe removing bad fats and oils without sacrificing taste, why not give it a shot.

So I guess I'll double the applesauce and use one egg white.