Sunday, July 18, 2010
I made these super moist brownies tonight. I got this recipe from The Master your Metabolism Cookbook. I heart Jillian Michael's recipes!
Olive Oil spray for the pan
2/3 cup mild honey, such as clover or orange blossom
1/3 cup natural, unsweetened cocoa powder
1/2 cup white whole wheat flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temp
3/4 teaspoon pure vanilla extract
preheat oven to 350 degrees. Spray 8" pan with olive oil and set aside.
Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling. 45-60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not over bake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store brownies in an airtight container at room temperature for up to 3 days.)
note: We couldn't wait to try these. Eating them warm had a little too much honey flavor. At room temperature these are so much better. Although these were still delicious I think next time I'll use a little less honey. Also, These are so moist it's hard to make a clean cut. If you serve these to guests you may want to present them in the baking dish instead of on a serving platter.