Brownies

The trick to heavy, fudgy brownies is to use chocolate, not loads of cocoa powder. Making chocolate is a sensitive chemistry the chocolatiers perfect, and it should not be replaced with cocoa powder. IF you choose to replace it, you will end up with chocolate cake, and not brownies. This recipe calls for only 2 Tbsp of cocoa powder. The picture above is kinda dark because my current camera sucks. Im in the process of getting a better photo camera, so that I my pics will have better definition of texture without all the reflective glare (seen in the pictures below).

The original recipe called for 1/2 cup of butter, but I used 1/4 cup oil + 1/4 cup applesauce instead. I didnt compensate for the extra moisture from the applesauce in my baking time, so they turned out a tad undercooked. In the picture above, they were cooked for exactly 30 minutes. Next time I will cook for 40 minutes. Aside from that, the texture and flavor are great. They cut nicely and are not cakey at all.

Fudgy Brownies
6 oz Semisweet Chocolate
1/4 cup Oil
2 Tbsp Cocoa Powder
1 cup Sugar
3 Large Eggs
1/4 cup applesauce
1 tsp Vanilla
3/4 cup Flour
1/4 tsp salt

1) Melt chocolate with oil in a mixing dish over a pot of simmering water.
2) With a wisk, stir in cocoa powder and sugar.
3) Beat in eggs, applesauce, and vanilla.
4) Stir in with a spoon: flour and salt. Do not over-stir.
5) Bake at 350F for 30-45 minutes in an 8x8 pan.
6) Cool, cut, and enjoy.