2 tablespoons (1/4 stick/1 oz./28g) butter, softened
1 cup granulated sugar
1/2 cup applesauce
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
Date: January 15, 2007