Light Chocolate Chunk Brownies

I like recipes that are "light" but still manage to get chocolate in them three different ways.

These Light Chocolate Chunk Brownies from Everyday Food have chocolate and cocoa powder inside and chocolate chips outside, so they'll make chocolate lovers happy (the readers at the Everyday Food site say these are more cake than brownie). They also utilize unsweetened applesauce and low fat sour cream, so I'm itching to try these. I've been craving brownies all week for some reason. I hope I'm not pregnant.

Light Chocolate Chunk Brownies

2 tablespoons vegetable oil, such as safflower, plus more for pan
3/4 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark-brown sugar
1/2 cup unsweetened applesauce
1/2 cup reduced-fat sour cream
4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
2 large eggs

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.

In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.

Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.

Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.