| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
tb |
(1 stick) unsalted butter, cut into pieces |
| 2 |
oz |
Unsweetened chocolate, finely chopped |
| 1 |
c |
Granulated sugar |
| 1 |
lg |
Egg, at room temperature |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
All-purpose flour |
| 3/4 |
c |
Sweetened applesauce, store-bought or homemade |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Finely chopped crystallized ginger |
| 1 |
|
7-inch paper doily, for decorating |
|
|
Confectioners' sugar for dusting |
INSTRUCTIONS
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 that
the foil extends 2 inches over two opposite ends of the pan. Fold the
overhang down to form "handles." Butter the bottom of the foil-lined pan.
2. In a medium saucepan over low heat, melt butter. Off heat, add chocolate
and let stand 1 minute; whisk until smooth. Let stand 10 minutes, until
tepid. Whisk in sugar. Whisk in egg, then vanilla. Using a wooden spoon,
stir in flour, applesauce, baking powder, ground ginger, cinnamon, and
salt, just until blended. Stir in crystallized ginger.
3. Spread batter evenly into prepared pan. Bake 25 to 30 minutes, until a
toothpick inserted in the center comes out clean. Cool 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 cool or warm with
sweetened whipped cream, if desired. Makes 12 brownies.
Recipe is from _Best-Ever Brownies_ by Joan Steuer and Rick Rodgers.
Posted to EAT-L Digest 05 Oct 96
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Sun, 6 Oct 1996 00:00:28 EDT
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”