I've seen some complaints about low-fat brownies being more cakey than fudgy... this worked for me, hopefully it'll work for others. 
I use a brownie mix, because the trace amounts of dairy don't bother me. Instead of replacing the oil with applesauce, I used SOY MILK. I was mostly just trying it because my applesauce had gone blue and hairy (eww!) and I was too lazy to go buy more. Well, the brownies turned out BETTER with the soy milk - dense and chewy.
Obviously, this is not a fat-free substitution, but it's still quite low-fat and should be good for anyone except those allergic to soy (obviously!).
Be sure to UNDERBAKE them, also. I only bake brownies until the center is set, and a toothpick inserted still comes out with half-baked batter, because brownies continue to "cook" after you take them out of the oven.
Now I have to go put some of these brownies in the freezer so I don't eat the whole darn pan! 
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Cooking tip: delectably fudgy low-fat brownies
