Yield: 9 Servings
|2 \N||Sticks margarine; softened|
|1¾ cup||Granulated sugar|
|2 larges||Eggs; well beaten|
|1 teaspoon||Pure vanilla extract|
|2 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|2 mediums||Baking apples; peeled, cored; chopped|
|½ cup||Chopped pecans|
|½ cup||Confectioners' sugar|
|1 tablespoon||Hot water|
|¼ teaspoon||Vanilla extract|
From: japlady@... (Rebecca Radnor) Date: 6 Dec 1994 12:19:32 -0500 1. Heat oven to 350 degrees. Grease a 9-inch square baking pan; set aside.
2. Beat margarine, granulated sugar, eggs and vanilla in large bowl of electric mixer until light and fluffy. Combine dry ingredients and add to egg mixture. Mix until flour is moistened; fold in apples and nuts.
3. Spread into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on wire rack.
4. For glaze, combine glaze ingredients and mix until smooth. Drizzle over cooled brownies in a thin stream, forming a woven pattern. Let glaze set before cutting brownies. Serve brownies warm with frozen yogurt or at room temperature. Kay Fitzgerald, Wind Lake, Wis. The chewy texture that gives these unusual brownies their name is, unfortunately, fat-dependent.
However, I found that by adding some oats to the dry mixture I was able to achieve satisfactory results. I used applesauce to replace some of the fat, and toasted the nuts to give them more flavor so half the amount was plenty.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .