Moist fudge brownies using applesauce for a healthier dessert. I submitted this recipe in Connecticut's Cooking Matters Recipe contest and it won first place. Also, I used this recipe with the Teens Cooking Matters class that I instructed. This is an original recipe by me, Gloria Luzzatto
step 1
Preheat oven to 350 degrees F. Spray the inside of an 8" square pan with oil or use a little canola oil to coat the pan.
step 2
Using the medium bowl, measure and add the whole wheat and all-purpose flours, baking powder and salt to the bowl. Stir with the rubber spatula to combine all the ingredients. Set the bowl aside as you finish with the other ingredients.
step 3
Place the brown sugar in the saucepan with 2 T of water. Place the saucepan on the stovetop on low heat and cook the brown sugar just until it is melted, stirring several times with a spoon. Remove from the heat. Add the cocoa powder to the brown sugar mixture and stir with the spoon until the cocoa is combined with the brown sugar and a smooth texture.
step 4
To the saucepan with the brown sugar and cocoa, add the applesauce, oil, egg and vanilla. Whisk together until well blended and smooth. Add the flour mixture to the liquid mixture and gently stir until no traces of flour remain
step 5
Spoon the batter into the prepared baking pan
step 6
Bake in the 350 degree oven for 15-18 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake.
step 7
Place the pan on a cooling rack and let it cool.
step 8
To Make the Glaze: Combine the confectioner sugar and cocoa in a small bowl. Add the water and stir until combined and the mixture is smooth. Using a fork, drizzle the glaze in a crisscross pattern over the top of the brownies.
step 9
Cut the brownies into 12 or 16 pieces.
1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup dark brown sugar, packed
2 tablespoons water
1/3 cup cocoa powder, Hershey's or other natural cocoa powder
1/2 cup applesauce, unsweetened
2 tablespoons canola oil, or other vegetable oil
1 large egg
1 teaspoon vanilla extract
2 tablespoons confectioner's sugar
2 teaspoons cocoa powder
2 teaspoons water, add 1 to 2 teaspoons more water for a looser glaze
1 medium bowl
1 small bowl
measuring spoons
measuring cups
spoon
rubber spatula
8x8 square baking pan with 2" sides
whisk
toothpick
spary oil to coat the bakin pan
knife
cooling rack
cooking oil spray