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More like a rich chocolate cake than a brownie, this dish takes the goodness of whole wheat flour and applesauce, combines it with chocolate (everyone's favorite) and nuts, and comes out a winner.
1/2 cup (1 stick, 4 ounces) butter or margarine
6 tablespoons (1 1/8 ounces) cocoa
2 tablespoons (7/8 ounce) vegetable oil
3/4 cup (5 1/4 ounces) sugar
2 large eggs, beaten
3/4 cup (6 ounces applesauce
1 1/4 teaspoons vanilla
1 cup (4 ounces) King Arthur Traditional Whole Wheat Flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (7/8 ounce) sugar
1/4 cup (1 ounce) chopped nuts
1/2 cup (3 ounces) chocolate chips
In a medium bowl, combine butter or margarine, cocoa, oil, sugar, eggs, applesauce, and vanilla. Mix well.
In a separate bowl, mix flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients, stirring just to combine. Spoon batter into a greased 8 x 8-inch pan.
Mix sugar, chopped nuts, and chocolate chips together. Sprinkle over batter.
Bake brownies in a preheated 350°F oven 30 to 35 minutes. Allow to cool slightly before cutting. Makes sixteen 2 x 2-inch squares.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.