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Ингредиенты
- 8 Tbsp. (1 stick) unsalted butter, cut into pcs
- 2 ounce Unsweetened chocolate, finely minced
- 1 c. Granulated sugar
- 1 lrg Egg, at room temperature
- 1 tsp Vanilla extract
- 1 c. All-purpose flour
- 3/4 c. Sweetened applesauce, store-bought or possibly homemade
- 1 tsp Baking pwdr
- 1/4 tsp Grnd ginger
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Salt
- 2 Tbsp. Finely minced crystallized ginger
- 1 x 7-inch paper doily, for decorating Confectioners' sugar for dusting
Инструкции
- 1. Position a rack in the center of the oven and preheat to 350 F. Line an 8-inch square baking pan with a double thickness of aluminum foil so which the foil extends 2 inches over two opposite ends of the pan. Fold the overhang down to create "handles." Butter the bottom of the foil-lined pan.
- 2. In a medium saucepan over low heat, heat butter. Off heat, add in chocolate and let stand 1 minute; whisk till smooth. Let stand 10 min, till tepid. Whisk in sugar. Whisk in egg, then vanilla. Using a wooden spoon, stir in flour, applesauce, baking pwdr, grnd ginger, cinnamon, and salt, just till blended. Stir in crystallized ginger.
- 3. Spread batter proportionately into prepared pan. Bake 25 to 30 min, till a toothpick inserted in the center comes out clean. Cold completely on a wire cake rack.
- 4. To decorate, place a doily on top of the brownie. Sift confectioners' sugar over top of doily and brownie. Carefully lift doily, and decorative lacy sugar pattern will remain. Brownies may be served cold or possibly hot with sweetened whipped cream, if you like.
- Makes 12 brownies.
