Eggless | Moist Applesauce Brownie with hints of Cinnamon
Weaning a baby is fun & frustrating at the same time. In between cooking dal & rice purée, ever-changing sleep schedules, I find myself holding a remarkable food photography contest. Crazy me!! I’m dreaming, sleeping, walking, talking brownie these days. Thanks to all the wonderful entries so far! I thought why not eat a brownie too so I made one just to enjoy the fun of the contest.
I chose a recipe from Bakin’ without Eggs by Rosemarie Emro. I’ve earlier baked delightful Blackforest Cake & superwhite Silver White Cake from the same book. This time I adapted the recipe quite a bit & changed it to suit my need. I replaced vinegar with apple cider vinegar. I also made unsweetened apple sauce in place of sweetened apple sauce. I added a little bit of ground cinnamon to highlight & compliment the apple flavour. I also halved the recipe & replaced APF with 3/4 cup multigrain flour & 1/4 cup of quick cooking oats. I skipped light corn syrup.
In my first attempt I made the same recipe in full measure using my 11 x 7 x 1 1/2 inch Pyrex dish, but the baking time increased by double & I ended up caramelizing the sides & to make matter worse sliced it using a serrated knife. If this wasn’t enough I sliced them warm too :( I braced myself & gave them a second shot with half recipe as the taste was very good first time even in the caramelized state.
The brownies were very rich, delicious, chewy and loads of moistness, just as a nice brownie should be. It rose beautifully & uniformly. They were beautifully fudgy. I baked at night & allowed it to cool & firm up till morning. I ate with a scoop of vanilla ice-cream and a drizzle of yummy chocolate sauce. The umpteenth benefit of working in peace & doing some food photography, you get to eat the dish all by yourself! ;)
Eggless Applesauce Brownie – for a more cake like Brownie use 1/3 Cup Apple Sauce
Recipe Source – loosely adapted from Bakin’ Without Eggs
- 55 gms – Dark Chocolate
- 50 gms – Unsalted Butter, room temperature
- 2 Tbsps – Vegetable Oil
- 2 Tbsps – Water
- 1 tsp – Apple Cider Vinegar
- 1 tsp – Vanilla Extract
- 1/2 Cup – Unsweetened Apple Sauce (Recipe follows)
- 3/4 Cup – Whole Wheat Flour (I used Whole Wheat Multigrain Ashirwaad)
- 1/4 Cup – Quick Cooking Oats
- 1 Cup – Sugar
- 1/2 tsp – Baking Powder
- 1/2 tsp – Baking Soda
- 1/4 Cup – Semi-sweet Choco Chips
- 1/2 Cup – Chopped Walnuts
- 1/4 tsp – Ground Cinnamon
- Pre-heat oven at 180 C. Lightly grease only the bottom of a square pan. DO NOT grease the sides or the batter won’t rise. I lined with butter paper with overhang on 2 sides so that brownie can be removed easily later on.
- Microwave butter & chocolate together on High for 1 minute or till melted. Remove & stir in oil, water, apple cider vinegar, vanilla extract & apple sauce. Set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda & cinnamon, using a wooden spoon.
- Pour in melted chocolate mixture and stir until smooth. Fold in chocolate chips & nuts.
- Spread batter into prepared pan & bake for 25 – 30 mins. To check use a toothpick about 2″ from the side, if it comes out clean then remove. Rest of the brownie will firm up while cooling. Mine was done in about 34 mins.
- Completely cool in the pan on wire rack. Wait for 3-4 hours before cutting. Use a plastic knife or a table knife to cut. Do not use a sharp serrated knife. Serve as you please. :)
Apple Sauce – makes about 1 1/2 cup
Recipe Source – adapted from Simply Recipes
- 1 Kg – Apple, peeled, cored & quartered
- 1 strip – Lemon Peel, using a peeler
- 1 Tbsp – Lemon Juice
- 1 inch – Cinnamon Stick
- 1/4 – 1/2 Cup – Water
- a pinch – Salt
- Put all the ingredients in a large pan. Cover & bring to boil. Lower the heat & simmer for 25-30 mins or till done.
- Remove from heat. Remove peel & cinnamon stick. Mash completely using a potato masher.
- Use hot or refrigerated.
It can be used as independent dessert along with vanilla ice cream or vanilla yogurt. It freezes well for upto a year in deep freezer.