½ cup cake flour, sifted
½ cup unsweetened cocoa powder
¼ tsp salt
2 egg whites
¾ cup granulated sugar
6 tbs. unsweetened applesauce
2 tbs. vegetable oil
½ tsp vanilla extract
1 tbs. chopped walnuts
General:
Preheat oven to 350
Instructions:
Grease an 8 inch baking pan with margarine or bakers spray.
In a medium bowl combine flour, cocoa and salt. Mix well.
In a large bowl, whisk together egg whites, vanilla, egg,
sugar, applesauce, oil and vanilla.
Add flour mixture to the egg mixture and stir until just combined.
Do not over mix.
Pour batter into baking pan and sprinkle with nuts.
Bake until set about 25 minutes. Remove from oven, cool on
a wire rack for at least 15 minutes and then cut into squares.
Serving suggestions & Notes:
Warm brownies served with a scoop of French vanilla ice cream
are wonderful. Add chocolate sauce and you have heaven.
Store brownies in an airtight container for up to 4 days.
Ingredients:
1 cup margarine or butter (2 sticks)
4 1 oz. squares un-sweetened chocolate
4 1 oz. squares semisweet chocolate
2¼ cups sugar
6 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
1¼ cups all-purpose flour Praline Topping
½ cup chopped pecans, toasted
5 tablespoons margarine
1/3 cup packed light brown sugar
General:
Preheat oven to 350 degrees
Yields: 64 brownies
Prep time: 20 minutes plus cooling
Total Time: 55 minutes
Instructions:
Line 13" by 9" metal baking pan with foil; grease
foil.
In heavy 3-quart saucepan over low heat, melt margarine and
chocolate, stirring frequently. Remove saucepan from heat. With
wire whisk, beat in sugar, then eggs, until well blended. Stir
in vanilla, salt, and flour just until blended.
Spread batter evenly in pan.
Bake 35 minutes (toothpick inserted in brownies will not come
out clean). Cool brownies in pan on wire rack. If not using brownies
within 1 day, cover cooled brownies with foil and refrigerate
or freeze for longer storage.
Prepare Praline Topping. With metal spatula, spread topping
over room-temperature brownies; sprinkle with pecans. Cut brownies
length wise into 8 strips, then cut each strip crosswise into
8 pieces.
Praline topping Instructions:
In 2-quart saucepan over medium-low heat, heat butter and
sugar until mixture melts and bubbles, about 5 minutes.
Remove saucepan from heat. With wire whisk, beat in vanilla
extract, water and confectioners sugar. Whisk until smooth.
Ingredients
1/2 Cup butter
4 oz. chocolate
4 Eggs, at room temperature
1/2 Teaspoon salt
2 Cups sugar
1 Teaspoon vanilla
1 Cup sifted all-purpose flour
1 Cup pecan meats
General Info:
Preheat oven to 350
Servings: 30 Brownies
Instructions:
Melt the butter and chocolate in a double boiler, remove from heat.
Cool this mixture. If you don`t, your brownies
will be heavy and dry.
Beat eggs and salt until light in color and foamy
in texture.
Add sugar and vanilla gradually and continue beating until well creamed.
With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar. Even if you normally use an electric mixer do this manually.
Before the mixture becomes uniformly colored,
fold in the flour.
And before the flour is uniformly colored, stir
the pecans in gently.
Bake in a 9 x 13-inch pan for about 25 minutes.
Serving Suggestions & Notes:
These need no improvement, just bake and serve.
If you want them chewy and moist, use a 9 x 13-inch pan; if cakey, use a 9 x 9-inch pan.
Wrapped individually in foil, these keep well 3 or 4 days.
Melt together butter and chocolate in a double boiler over hot water. Remove from heat and let cool.
Add sugar to chocolate butter mixture; stir until sugar dissolves.
Beat eggs & vanilla into sugar mixture.
Combine flour, baking powder & salt; beat into batter.
Fold in chocolate chips and walnuts.
Pour into a well greased 9 X 13 baking dish and cook for 25 minutes or until they pass the toothpick test.
Serving suggestions & Notes:
Warm brownies served with a scoop of French vanilla ice cream
are wonderful. Add chocolate sauce and you have heaven.
Store brownies in an airtight container for up to 4 days.
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