Thankfully, they passed the test. These brownies came out a bit cakey on day one for my taste, but the next day they took a turn for the best. They are chewy and delicious… but they do not have the crunchy top that you would usually see on brownies. That’s what my dad missed from the old brownie recipe. But, all around, they didn’t even notice the whole wheat flour, and much less the apple sauce. That, in my book, is a win!
Recipe by Martha Stewart
Yield: Makes 16
6 tablespoons unsalted butter, melted, plus more for pan
½ cup all-purpose flour
½ cup whole-wheat flour
⅓ cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
1 teaspoon coarse salt
¼ teaspoon baking soda
1 cup packed light-brown sugar
1 ¼ cups unsweetened applesauce
1 large egg
8 ounces semisweet chocolate, coarsely chopped
- Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides.
- In a small pan or pot, melt the butter. Remove from heat.
- In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
- In a large bowl, stir together sugar, applesauce, and egg.
- Place butter and 8 ounces chocolate in a heat proof bowl set over (not in) a pot of simmering water; stir until melted.
- Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan.
- Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack.
- Use parchment to lift cake from pan and cut into 16 squares.
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