Yield: 16 servings
|2||1 oz ea. unsweetened chocolate squares, cut up|
|Squares; cut up|
|½ cup||Unsalted butter|
|1 cup||Flour; sifted|
|½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|⅓ cup||Unsweetened cocoa powder|
|4 tablespoons||Unsalted butter;|
|⅔ cup||Applesauce, prefer homemade|
|1 teaspoon||Vanilla extract|
|½ cup||Walnuts, hazelnuts,|
|Or pecans; chopped|
|Cut in bits|
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Preheat oven to 350°F. Butter an 8-inch square baking pan; set aside. Melt the chocolate and butter in a double boiler over hot water, stirring until smooth. Remove from heat and set aside to cool slightly. 2.
Resift the flour with the baking powder, baking soda, and salt; set aside. 3. In an electric mixer, beat the eggs and sugar at medium speed until light and foamy, about 5 mins. Lower the mixer speed and add the applesauce, vanilla, and the chocolate mixture, mixing only until partially blended. Use a large rubber spatula to fold in the flour gently; quickly fold in the nuts just until the mixture is blended. Pour the batter into the prepared pan, smoothing it to the edges of the pan. 4. Bake until a toothpick inserted in the center of the brownies emerges just clean, about 35 mins ( do not overbake).
Cool on a wire rack. 5. COCOA GLAZE: Combine the sugar, cocoa, butter, and milk in a saucepan over moderate heat, stirring until blended. Bring to a boil; boil 1 min. Remove from heat and transfer to an electric mixer bowl. Beat the frosting until cool and thick; then spread on the cool brownies. Cut into squares and serve directly from the pan with a tall glass of milk.
from my kitchen to------------------------------->yours..... Dan Klepach