Monday, April 11, 2011

Rich and Light Brownies

I came up with this recipe when you substitued some of the oil or shortening with applesauce and using less sugar or not using white sugar. It took me a few tries as the first time I used all honey and it was too syrupy. I have come to the conclusion that sometimes you just have to have sugar for the consistently or texture of the recipe.  I worry more about chemicals than natural foods. What is your favorite thing to do when updating or changing an ingredient? One day I will make this again and add a picture. My family really enjoys the peanut butter frosting, something different.
Rich and Light Brownies
1/4 cup applesauce
1/4 cup butter
1/2 cup brown sugar
1/4 cup honey
1 teaspoon vanilla
1 egg or 2 egg whites
3/4 cup unbleached flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/2 cup nuts, chopped (opt.)
In a medium mixing bowl, cream together: applesauce, butter, sugars, honey, vanilla and egg, mix well. In a small mixing bowl mix together the flour, cocoa and baking powder, add to creamed mixture, (this helps the cocoa blend in better with the creamed mixture). Add nuts, by hand. Put this into an 8x8" square pan and bake at 350 degrees for 15-20 minutes. Take out of oven, cool and frost if desired.
Peanut butter frosting:
1 1/2 cups powered sugar
1 tablespoon peanut butter
1 tablespoon butter
1/2 teaspoon vanilla
3-5 tablespoon milk
Mix all together and spread on brownies.

*could also make a organe frosting for Halloween time.

No comments: