1/2 cup butter
1 1/2 cups dark brown sugar, firmly packed
2 large eggs
1 T pure vanilla extract
1 cup homemade unsweetened applesauce
1 1/4 cup all-purpose flour
1/4 cup cocoa
1 t baking powder
1/2 t baking soda
Optional: 1/2 cup chopped pecans
Spoon Mage™ Note:
One day, the Daughter of Spoon Mage and I made three batches of brownies to test the best fat to use in addition to applesauce – which replaces some but not all of the fat in this cake style brownie.
So, we made a control batch with butter. Then we baked up a batch with olive oil and one with coconut oil. Both oil brownies were good.
The olive oil batch had a slightly heavier mouth feel and was very moist.
Coconut oil gave us a very moist brownie with a vague hint of coconut. Very tasty.
For texture, we both preferred the butter. But if you are out of butter or just don’t use it, give coconut oil a try!
If you don’t have apples for making sauce, it’s fine to use a comparable quality prepared applesauce. Make sure it is unsweetened. There is plenty of brown sugar in the recipe!
Preheat the oven to 350° F. Lightly grease and flour an 8×8 inch baking pan.
In a medium sauce pan, melt the butter.
Remove from heat and add the sugar, eggs, vanilla, and applesauce.
Beat well by hand with a wooden spoon.
In a small bowl, mix the flour cocoa, baking powder, and baking soda.
Stir the dry mix into the liquid mix. If using pecans, add them here.
Pour into the prepped pan and bake for about 25 minutes or so.
Stick a knife or toothpick straight up and down in the middle to test for doneness. If it comes out clean, it’s done.
Another method to check is to lightly touch the center. If it sinks or feels liquid, it’s not done. If it springs back to the touch, it’s done!
Allow to cool briefly, cut into pieces. Then make another batch as the kids should be home from school soon.