The brownie lost very moist and chewy. Just the way I like it.
(A)
1 cup all-purpose flour, (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
1 teaspoon coarse salt
¼ teaspoon baking soda
2 tablespoons wheat germ
½ cup packed dark brown sugar
Note:
*I replace light brown with dark brown sugar. Although has been reduce 50% it still a bit sweet for my liking. Since I'm using sweeten homemade applesauce. Next time should use 1/3 cup instead.
*It depends on the type of chocolate used too. Do adjust the amount of sugar accordingly.
(B)
1 egg
1 ¼ cups homemade applesauce (refer below)
(C)
90g unsalted butter, melted, plus more for pan
225g semisweet chocolate, coarsely chopped (Keep about 2-3 tablespoons for topping)
Applesauce list:
5 medium red apples (peeled, cored and cut into small pieces)
¼ cup light brown sugar
½ teaspoon cinnamon powder
½ cup water
Methods:
Applesauce:
- Put everything into sauce pan and cook till boiled. Lowest the heat and cook 10-15 minutes till apples turn soft to mash (test with fork).
- Leave to cool slightly and mash with potatoes masher or fork into paste.
- Measure 1 ¼ cups to be used in this recipe (mine has extra ¼ cup).
Brownie:
- Preheat oven to 180C. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides.
- In a medium bowl, sift in flours, cocoa, baking powder, salt, and baking soda. Add in wheat germ and sugar. Whisk to combine.
- In a large bowl, stir together egg and applesauce.
- Place butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into applesauce mixture.
- Add in flour mixture and whisk to combine. Pour into pan and top with coarsely chopped chocolate.
- Bake until a toothpick inserted in center comes out with moist crumbs attached. Mine done in 20 minutes.
- Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into your desire serving size.
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