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Chocolate Fudge Almond Brownies

in Diana's Recipe Book

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(total ratings: 5)
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Servings: Makes 9-12 brownies
Here's a nice chocolaty brownie that's not too sweet and has very little fat content. Great for those of you who are watching your cholesterol. This recipe uses a very small amount of butter and a little applesauce to give them the moistness that most of us want in a fudge brownie. Added to the batter are white chocolate chips (I used the miniature ones) for that secret taste, and sliced almonds are sprinkled over the batter to give the brownies a nice little crunch and a bit of a nutty taste. I like to dust the tops with confectioners' sugar but you can eat them plain if desired.

2 tablespoons (1/4 stick/1 oz./28g) butter, softened
1 cup granulated sugar
1/2 cup applesauce
1 egg
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 cup white chocolate chips (regular size or miniature chips)
1/4 cup sliced almonds

Confectioners' sugar, for dusting brownies (optional)

Preheat oven to 350 degrees F/180 degrees C. With nonstick cooking spray, spray bottom and sides of a 8-inch square baking pan, then line bottom and sides of pan with aluminum foil or parchment paper, leaving a 1-inch overhang on all sides of pan (for lifting brownies out of pan when done). Spray foil (or parchment paper, if using) with nonstick cooking spray also.

In a medium bowl, using an electric beater on medium speed, beat the softened butter, sugar, applesauce, egg, and vanilla. Slowly beat in the cocoa and flour. With a spoon, stir in white chocolate chips. Spoon the batter into the prepared baking pan and top with the sliced almonds.

Bake in preheated oven for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Let brownies cool in pan for 15 minutes, then lift them out of pan using the 1-inch overhang of foil (or parchment paper). Let cool completely on wire rack. Cut into squares when completely cooled. If desired, dust brownies with confectioners' sugar.

Makes 9-12 brownies.

Photograph taken by Diana Baker Woodall© 2007

Source: DianasDesserts.com
Date: January 15, 2007


Reviewer: skhan
hmmm don't we need to add baking powder?

Reviewer: Marcela (Argentina)
Hi I´m from argentina and I can´t found the meening of applesauce. Can you tell me the meaning?. Thanks.

Reviewer: Diana, Diana's Desserts
Hi Marcela,

Applesauce is a cooked puree (ranging in texture from smooth to chunky) of apples, sugar and, sometimes, spices. It usually comes in a jar or can or you can make your own at home.....Diana, Diana's Desserts

Reviewer: Marcela (Argentina)
I think that you don´t have to add baking powder because you have to use cocoa powder.

Reviewer: patrina


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