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

Lemon Blueberry Snack Cakes

I don’t have enough space in my kitchen to store all of my baking supplies so I keep them nicely organized on a shelving until in my basement. Not long ago while grabbing my Bundt pan to make a pound cake I thought it was about time I use my snack cake pans again. I’ve only used them once to make these Chocolate Snack Cakes. So, the wheels started turning to come up with a flavor. Initially I was thinking of making a Raspberry Cake with a Lime Curd Filling, then, it became a Raspberry Cake with a Lemon Curd Filling, next, a Lemon Raspberry Cake with a Pastry Cream filling, but, since blueberries were on sale the week I decided to make them it ended up being a Lemon Blueberry Snack Cake. Maybe another day will try out one of those other flavors. Oh, and in case you are wondering what a snack cake pan is, it’s essentially a pan that will make cakes that look like Twinkies. I have this one from Fat Daddio, which I believe isn’t available anymore, but, Wilton makes a similar one.

I tweaked the recipe that I used to make this Lemon Cake a few years back and then gently folded in blueberries that I dredged in flour (a little trick to ensure the blueberries won’t sink to the bottom of the batter while baking). I then divvied the batter among my snack cake pans and baked them in the oven. If you don’t have snack cake pans, you can use the batter to make cupcakes. They are delicious on their own, but, it you opt to make the cupcakes top them with cream cheese frosting and decorate with lemon zest and a few more blueberries for a little extra wow.

 

Lemon Blueberry Snack Cakes

Ingredients:

1 stick unsalted butter, at room temperature

1 1/2 cups flour

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

2 large eggs, at room temperature

5 oz. buttermilk*

3/4 teaspoons pure vanilla extract

Zest of 1 lemon

1/2 cup blueberries, dredged in flour

 

*I made my own buttermilk by stirring together 4 1/2 teaspoons of white vinegar and 1 cup whole milk and let it sit for 10-15 minutes until it curdled. You can refrigerate the leftovers.

 

Directions:

Preheat the oven to 350 F. Spray a snack cake pan with baking spray. If making cupcakes, line a cupcake tin with liners.

Sift together the dry ingredients (flour, baking powder, baking soda & salt) and set aside.

In a large bowl beat the butter and sugar on medium speed until light & fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition.

Add the flour mixture in 3 batches, alternating with the buttermilk and beat until just combined. Add in the lemon zest and vanilla extract.

Fold in the blueberries and pour batter into the pan. For the snack cake pan use about 3 tablespoons of batter per cavity, for cupcakes 1/4 cup of batter.

Bake for 18 – 20 minutes, or until a cake tester inserted in the middle comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Snack Cakes with a Caramel Buttercream Filling

Remember a few years ago when people were going crazy with the idea of there being no more  Twinkies available on store shelves due to the bankruptcy of Hostess, well, I wasn’t one of those people. I did find it amusing though how people were selling the packaged baked good on EBay for insane amounts of money. I don’t have anything against Twinkies; I just never found them all that tasty. I always preferred the Hostess snack of Ding Dongs, but, it was something I definitely had to be in the mood for. Thankfully many people got their wish when Twinkies made it back to store shelves after some business negotiations. So, even though I am not a Twinkies fan that didn’t stop me from buying Fat Daddio’s Snackcake Pans when I saw them at Sur La Table in the clearance section for a ridiculously irresistible price of $2.99 each. There are so many flavor combinations that could be made that I was sure I would be able to find my favorite version of the American legend treat!

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Since I was essentially testing out these pans I decided to use a mix to make the snack cakes.

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After prepping the batter according to the box directions…

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I then filled each cavity about half-way. I honestly thought that since the mix was enough for 12 cupcakes I would end up with 12 snack cakes, but the batter was only enough for 9.

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I baked them in a 350 F preheated oven for 20 minutes and after letting them cool it was time to fill them. I opted for a caramel buttercream filling which was super simple to make as I purchased prepared caramel sauce as opposed to making it myself.

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Using a Wilton No. 230 tip I was able to fill the snack cakes without much mess or fuss.

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Final verdict… You can’t go wrong with the flavor combination of chocolate and caramel! These were a hit that went super-fast.

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Caramel Buttercream Filling

Ingredients:

1/2 cup unsalted butter, 1 stick

1 cup Confectioners’ sugar

3 tablespoons prepared caramel sauce

1 teaspoon vanilla extract

Directions:

1. Using an electric mixer beat the butter at medium speed until creamy.

2. Reduce the speed to low and gradually add in the sugar and beat until well combined

3. Add caramel sauce and vanilla extract and continue beating until all ingredients are incorporated.