Whole-Wheat Brownies
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Whole-Wheat Brownies
Everyday Food editor Sarah Carey shows you how to make a more virtuous brownie (hint: it uses applesauce) that's every bit as delicious as the traditional treat.
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- Yield Makes 16
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter, melted, plus more for pan
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1/2 cup whole-wheat flour (spooned and leveled)
- 1/3 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 1 cup packed light-brown sugar
- 1 1/4 cups unsweetened applesauce
- 1 large egg
- 8 ounces semisweet chocolate, coarsely chopped
Directions
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Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.
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In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.
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Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.
Cook's Note
Store in an airtight container, up to 5 days.
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