Don Mauer's Dark Chocolate Chunk Blondies

¼ pound (1 stick) unsalted butter, at room temperature

½ cup drained unflavored, unsweetened applesauce

1 cup light brown sugar, lightly packed

13 packets organic stevia

2 teaspoons vanilla

2 large eggs, at room temperature

2 cups all-purpose, unbleached flour

1 teaspoon baking soda

½ teaspoon sea salt

1 cup chopped lightly-toasted walnuts

1¼ pounds dark chocolate (67-percent cocoa) chunks (such as whole Foods 365 brand)

Place the oven rack in middle position and begin heating the oven to 350 degrees.

Line a 13-by-9-inch metal baking pan with aluminum foil and lightly grease with the butter on the butter wrapper.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, drained applesauce, brown sugar, and stevia on high speed for at least 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl once.

In a medium bowl, whisk together the flour, baking soda and salt until well combined and then with the mixer still on low, slowly add flour mixture to the butter mixture. Stop the mixer and remove the bowl from the stand. Using a large rubber spatula, fold the walnuts and chocolate chunks into the batter.

Transfer the batter into the prepared pan; smoothing the top. Bake for 28 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into 2-by-2-inch bars.

Makes 24 blondies

Nutrition values per serving: 258 calories (59 percent from fat), 16.9 g fat (8.4 g saturated fat), 30.8 g carbohydrates, 17.5 g sugars, 3.8 g fiber, 4 g protein, 28 mg cholesterol, 110 mg sodium.

For the original recipe by Ina Garten, see www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe