Yield: 9 Servings
|1 \N||Stick canola or corn-oil margarine; softened|
|½ cup||Unsweetened applesauce|
|1¼ cup||Granulated sugar|
|1 \N||Egg plus|
|1 \N||Egg white; lightly beaten|
|1½ teaspoon||Vanilla extract|
|1½ cup||Unbleached all-purpose flour|
|½ cup||Uncooked rolled oats|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|2 mediums||Baking apples; peeled, cored; chopped|
|¼ cup||Pecans; chopped, toasted|
|½ cup||Confectioners' sugar|
|1 tablespoon||Hot water|
|¼ teaspoon||Vanilla extract|
From: japlady@... (Rebecca Radnor) Date: 6 Dec 1994 12:19:30 -0500 1. Heat oven to 350 degrees. Spray a 9-inch baking pan with a non-stick vegetable coating; set aside.
2. Beat together margarine, applesauce, sugar, egg mixture and vanilla in large bowl of electric mixer until light and fluffy. Combine dry ingredients in a separate, medium mixing bowl. Add dry ingredients to egg mixture and mix just until combined. Stir in apples and nuts.
3. Spread batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely on wire rack.
4. For glaze, combine all glaze ingredients until smooth. Spread or drizzle over cooled brownies. Nutrition information per serving: 369 calories, 24 mg cholesterol, 14 g fat,
366 mg sodium.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .