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Applesauce Fudge Brownie Mix (small Batch)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	1filed, Desserts, Lowfat	9	Servings

INGREDIENTS

10 1/4	oz	Brownie mix unprepared
1/2	c	Applesauce, unsweetened
		drain to yield about
		1/3-cup see note
2	T	Lowfat buttermilk
44	g	Egg, one medium
		Raspberry preserves
		Toasted almonds, thinly
		sliced
		Confectioner's sugar

INSTRUCTIONS

PREHEAT oven to 350F. Spray bottom of a 8- or 9-inch square pan.  In a
bowl, combine ingredients. Beat by hand 50 strokes. Batter will  be
grainy and slightly shiny. Pour into prepared pan. Bake 26 to 30
minutes, or until center is done (brownie may still stick slightly to
a toothpick). Do not over bake. The brownies continue to bake as the
cool. The longer they cook, the tougher they get. Don't let them
"shine." Let cool. Cut into 9 servings: each 144 cals, 2 g fat (13%
cff). ~-est by MasterCook  VARIATION: Bob's Brownies: While brownies
are still warm, spread 3  tablespoons raspberry "just fruit" preserves
(or raspberry - blueberry  preserves). Top with thinly sliced toasted
almonds (skin still on).  Let cool. Dust with confectioner's sugar.
Serve with frozen French  vanilla yogurt and mint leaves.  PACKAGE
DIRECTIONS: combine with 1/4-cup vegetable oil, 2 tablespoons  water
(or double that for brownie-cakes) and 1 large (50g) egg. Bake  22 to
26 minutes. Serves 9, each 190 cals, 7.8 g fat (37% cff). --est  by
Mfg.  NOTES : * Did you know that you can substitute plain applesauce
for  the oil in many recipes? You can! Try it next time you make a
packaged cake or brownie mix. If you prefer your brownies to be cake
like, add the applesauce straight from the jar. If you prefer them
chewy, drain the applesauce for 4 or more hours  (in the
refrigerator). The applesauce will lose about 33% of its bulk. I use
buttermilk to replace some of the fat. (I'm told that lowfat yogurt  is
also good)  The recipe uses one egg. If it used more than one, I  would
replace the extra(s) with egg white or egg substitute. Notice,  too,
that we increase the baking time.  Recipe by: Betty Crocker's Smart
Size Pouch / Adapted  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Apr  05, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 22 Calories From Fat: 6 Total Fat: <1g Cholesterol: 18.3mg Sodium: 89.5mg Potassium: 95.7mg Carbohydrates: 2.9g Fiber: 1.1g Sugar: 1.6g Protein: 1.7g