So one of the reasons I started this blog was not only to force myself to constantly try new recipes but to also try recipes I might ordinarily shy away from. Well, this past Sunday, I finally got past my bizarre fear of yeast, and tonight, I finally tried two healthy baking alternatives that I had been curious about for a while now. This recipe substitutes whole-wheat flour for half of the white flour and applesauce for the oil. I wasn't very confident that I would be blogging about this recipe with positive reviews, but actually, the brownies turned out really well. I couldn't get over how moist they were, and the chocolate chunks sprinkled on top really add a nice touch.
Now, I'm going to break it down: these are not the ultra-rich fudgy brownies you might find at a gourmet bakery, BUT they are a great weeknight treat that you can eat without feeling super guilty. And the greatest test of all, I didn't reveal to my husband that these were made with whole-wheat flour and applesauce until after he took his second brownie. He genuinely liked them, and he never likes any of the random organic low-fat cookies I bring home from the grocery store.
The final verdict: I probably wouldn't make these for guests or a party (my mom passed on the belief that you don't invite people over to put them on a diet), but I will definitely make these again for myself...and maybe my husband if I decide to share. :-)
(and yes, I am still working on the new website....this may take a while, ha)
Here is what you will need:
Step 1: Preheat oven to 350 degrees. Butter an 8-in. square baking dish; line with parchment paper leaving a 2-in. overhang on all sides. (note: I do not have an 8-in. square baking dish, and I was running out of parchment paper....so this isn't the greatest example, but it did the trick! This makes cutting perfect brownies MUCH easier). Also, go ahead and start boiling water for Step 4.
Step 2: In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
Step 7: 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 paper to lift cake from pan and cut into 16 squares.
6 tablespoons unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup packed light-brown sugar
1 1/4 cups unsweetened applesauce
1 large egg
8 ounces semisweet chocolate, coarsely chopped
Step 1. Preheat oven to 350 degrees. Butter an 8-in. square baking dish; line with parchment paper leaving a 2-in. overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
Step 2. In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces of chocolate in a heatproof 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 and top with 2 ounces chocolate.
Step 3. 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 paper to lift cake from pan and cut into 16 squares. (Store in airtight container, up to 5 days) Makes 16.