For previous school potluck parties, I made the salted fudge brownies, and those were a huge hit. This time, I wanted to try a different recipe. I knew that I wouldn't have much time to make this dessert since I had skating the night before the party. I found this recipe and it looked very simple, and best of all, the prep time was about 5 minutes (excluding the frosting, which was maybe another 3 minutes). As an added bonus, the brownies are a one-bowl recipe!
I was able to mix and bake the brownies before I left for skating, and the frosting was all ready to go and ready for me after I returned home. That evening, I just sliced the brownies and packed them up so they were ready for the next day. Of course, I kept a few to taste test and share with my husband.
While these brownies didn't taste quite as fudgy and amazing as the salted fudge brownies, they were a good substitute since I did not have a lot of time. The teachers and kids devoured these, and I had no extra brownies to bring home.
One bowl brownies
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder (I used Hershey's Dark)
- 1/2 cup all-purpose flour (could substitute with white whole wheat)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Preheat your oven to 30 degrees F.
Generously grease an 8"x8" square baking pan and set aside.
In a large bowl, mix together the applesauce, sugar, eggs and vanilla. Fold in the cocoa powder, flour, baking powder and salt and incorporate with as few strokes as possible.
Transfer the batter to the prepared pan and smooth the top.
Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool completely before frosting or serving.
I opted to add an orange colored buttercream on top of mine. In the bowl of my stand mixer fitted with the paddle attachment, I creamed 1 stick (1/2 cup) of room temperature, unsalted butter. Then I added about 1.5-2 cups of powdered sugar and 2-3 teaspoons of milk. To get the orange hue, I added 5 drops of yellow food coloring and 3 drops of red food coloring. Then I garnished with fall-themed sprinkles.
Brownies should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Yield: One 8"x8" pan (about 16 brownies)
Source: Barely adapted from Allrecipes.com