Applesauce Brownies

Earlier this week I posted a recipe that used applesauce and whole wheat flour as two of its ingredients and today I am sharing another recipe with those two ingredients… A brownie recipe. Granted these brownies were more like snack cakes, but, were delicious nonetheless. And truth be told, that’s all that really matters.

After making the batter I poured it into an 8×8-inch pan I sprayed with baking spray. I’ve come to realize that greasing your pan isn’t enough when it comes to making brownies. The addition of flour in the baking spray ensure that the brownies will not stick the pan when removing them. I then sprinkled the top of the batter with a walnut, chocolate chip and sugar mixture.

Next, I baked them in a 350 F preheated oven for about 30 minutes and after letting the brownies cool in the pan for a few minutes…

I removed them from the pan so they could cool completely on a wire rack…

Before slicing and enjoying them. As I mentioned, the texture is definitely more cake-like than brownie, and yes, I know that cake-like brownies are a thing, but, having had and made cake-like brownies, these definitely were not reminiscent of that. The brownies themselves aren’t overly sweet so the chocolate chips in the topping is a welcomed sweetness as is the crunch from the walnuts.

Applesauce Brownies

  • Servings: 12 Brownies
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Ingredients:

1 stick unsalted butter, at room temperature

6 tablespoons cocoa powder*

2 tablespoons vegetable oil

3/4 cup sugar

2 large eggs, at room temperature

3/4 unsweetened applesauce

1 1/4 teaspoons vanilla extract

1 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Topping:

2 tablespoons sugar

1/4 chopped walnuts

1/4 chocolate chips (any type)

 

*I used a 50/50 combination of Hershey’s 100% Cacao / Hershey’s Special Dark cocoa powder. The original recipe called for King Arthur’s Triple Cocoa Powder

 

Directions:

Preheat the oven to 350 F. Grease an 8×8 inch pan and set aside.

In a medium bowl whisk together the flour, baking powder, baking soda and salt and set aside.

In a large bowl combine the butter, cocoa powder, oil, sugar, eggs, applesauce and vanilla and using a hand mixer on medium speed beat the ingredients until well combined.

Add the dry ingredients to the wet ingredients and mix on low until just combined.

Spread the batter in the prepared ban.

In a small bowl combined the ingredients for the topping and then sprinkle over the batter.

Bake in the preheated oven for 30 – 35 minutes, or until the brownies begin to pull away from the sides of the pan and a cake tester inserted about 1-inch from the sides comes out clean.

Allow to cool in pan before slicing them.

Recipe from King Arthur Flour

Spiced Applesauce Muffins

A while back I was trying to find recipes to use up a bag of whole wheat flour that I had in my fridge. It’s funny, when I wasn’t looking for recipes I would come across them all the time and pass on them because I didn’t want to buy whole wheat flour, but, once I bought a bag late last year to make an Apple Cider Doughnut Cake I haven’t come across any. The few recipes I have come across, including the one I made last year, all have unsweetened applesauce as an ingredient. Is there something about applesauce and whole wheat flour going together that I am not aware of? The recipe for today uses whole wheat flour and applesauce to make Spiced Applesauce Muffins.

To make the batter I prepped the dry ingredients in one bowl and the wet ingredients in another and then folded them together. Next, I divided the batter amongst my prepared muffin tin. The recipe was for 12 small muffins, but, I decided to make 6 large muffins instead and adjusted the baking time. Once I divided the batter I then added a walnut and brown sugar topping to the muffins and baked them in a 400 F preheated oven.

After letting the muffins cool in the pan for about 10 minutes, I transferred them to a wire rack to cool completely.

Once cooled it was time to try one. Outcome… They aren’t overly sweet and have a nice subtle spice flavor thanks to the addition of cinnamon, allspice and nutmeg and the walnut topping provides a nice crunch. They are perfect for a snack, or to start your day off as breakfast.

Spiced Applesauce Muffins

  • Servings: 6 Large Muffins or 12 Small Muffins
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Ingredients:

Muffins:

1 1/2 cups whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 large eggs

1 cup applesauce, unsweetened

1/3 cup light brown sugar

5 tablespoons unsalted butter, melted

Topping:

1/2 chopped walnuts

2 tablespoons lights brown sugar

 

Directions:

Preheat oven to 400 F. Line a 6 – cup or 12 – cup muffin tin with liners.

In a large bowl whisk together the dry ingredients -wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt – and set aside.

In a medium whisk together the eggs, applesauce and brown sugar. Once incorporated, add in the melted butter and continue whisking until everything is combined.

Fold the wet ingredients into the dry ingredients.

Divide the batter evenly among the prepared muffin tins.

In a small bowl combine the walnuts and brown sugar and sprinkle on the muffins, pressing down lightly.

Bake in the preheated oven for 13-15 minutes for 12 small muffins, or, 18-20 minutes for 6 large muffins. A cake tested inserted in the middle should come out clean.

Let the muffins cool in the tins for 10 minutes, before removing to a wire rack to cool completely. Store in an airtight container at room temperature.

Recipe from Super Healthy Kids

Slow Cooker Sunday: Maple Cinnamon Pear-Applesauce

I have an abundance of apples from my recent apple picking outing and while I have been enjoying eating them, I decided to use some of them to make a homemade pear-applesauce. Making homemade applesauce is quicker and easier than you may think. And healthier since you can control the level of sweetness. You could also customize the flavors by adding in different fruits (i.e. peaches, mangoes, cranberries) or different spices.

I began by peeling, coring and chopping 2 lbs. each apples (I used red delicious and granny smith) and pears (I used Bartlett). I added the apples along with pure maple syrup, vanilla extract, a cinnamon stick, lemon juice and water to the inset of a slow cooker.

I set it took on low for 4 hours and was left with apples and pears that were perfectly tender for the next step.

I removed the cinnamon stick and using a slotted spoon transferred the apples and pears to the bowl of a food processor. To prevent the sauce from becoming too watery I didn’t add too much of the juices. I then pulsed the mixture to my desired consistency, making sure no large apple or pear chunks remained.

I transferred the pear-applesauce to a container to let it cool and then covered and refrigerated it.

 

Slow Cooker Maple Cinnamon Pear-Applesauce

Ingredients:

2 pounds apples, peeled, cored and chopped

2 pounds pears, peeled, cored and chopped

3/4 cup pure maple syrup

3/4 cup water

Juice from 1 lemon

1/2 teaspoon pure vanilla extract

Directions:

Combine all of the ingredients in a slow cooker (at least 6 quarts) and stir to combine. Cover and cook on low until the apples and pears are tender, about 4 hours.

Remove the cinnamon stick and transfer the mixture to a food processor or blender and pulse until desired consistency. You could also transfer to a large bowl and mash with a potato masher for a chunkier sauce.

Let cool and then transfer to an airtight container and refrigerate.

Recipe from Real Simple

If you would prefer to make this on the stove, increase the water amount to a cup and combine all of the ingredients in large pot and cook over medium heat, stirring occasionally, until the apples are tender, about 25 minutes.

For both versions (slow cooker or stove top) you could substitute apple juice for the water.