Happy almost- TGIF everyone! I don’t know about you all but I’m sooo ready for the weekend!
I’m ready to relax…read a good book…sip a few cocktails…eat some guacamole….lay by the beach…Ok ok so I really just want Spring Break… I’m over this whole winter thing. This may have been a mild winter but I still can’t strut in my flip flops down Michigan Avenue (Or trip my way down..can anyone really walk gracefully in those??)
But now I’m rambling! I have a more important story to tell you about how you should never go sky diving with me. Or go race car driving. Or do anything else that requires basic human survival instincts.
So I’ve always kind of thought of myself as someone with pretty good instincts, right? Like if I were in some death defying situation I would be the one with the freakish adrenaline rush, lifting the semi truck off the trapped kid? Right?
Wrong. Totally wrong.
How do I know this? The other day I accidentally dropped my cuisinart (yes, my food processor…my very heavy…very metal…food processor) off the top shelf of my pantry. So rather than using my hands to maybe try and save it from tumbling to its death, I stick out my leg. MY LEG. seriously??? In a split second decision my brain decides leg over hand to catch a heavy object??
I feel like I need to go throw around a baseball or something to remind my brain that hand eye coordination is kind of a key skill to keep around..
But long story (oops..too late… sorry guys!) short…I have nice a little golfball sized bruise on my knee and a super attractive limp to show for it.
So I might not be confident in my ability to dodge a bullet or catch a basketball but I am confident in the ability of these Double Fudge Brownies to cure my bruised knee… and pretty much fix anything else in life.
These brownies are killer. The King Arthur Flour baking book never lets me down. These are rich, fudgy, moist, chocolatey chip brownies, smothered in a creamy chocolate frosting.
And guess what..??
They’re 100% Whole Wheat and low fat!
The people behind King Arthur Flour are like baking gods. Usually when I substitute apple sauce for butter it changes the texture to be a bit gummy, almost spongelike? But these turned out to be this perfect balance between fudgey and cakey while still being super dense and richly chocolatey. Plus this frosting kicks butt. I want to eat this frosting on everything for the rest of my life.
[typography font="Cantarell" size="20" size_format="px"]No Pudge Double Fudge Brownies with Creamy Chocolate Frosting[/typography]
Yields 24 (2-inch) brownies
For the Brownies
- 1/2 cup unsalted butter, softened
- 2 cups packed light brown sugar
- 3/4 cup dutch-process cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1 1 /2 cups whole wheat whit flour
- 2 cups semisweet chocolate chips
- 4 oz. semisweet chocolate
- 1/2 cup unsalted butter
- 1/8 teaspoon salt
- 5 to 6 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened almond milk
- Preheat the oven to 350 degrees. Lightly grease a 9 x 13-inch pan.
- Melt the butter in a medium microwave-safe bowl. Add the sugar and stir to combine.
- Return the mixture to the microwave briefly, until it’s hot and starting to bubble. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Stir in the cocoa, baking powder, salt, and vanilla until combined. Stir in applesauce. Cool the mixture until you can test it with your finger: it should feel like comfortably hot bath water.
- Whisk in the eggs, stirring until smooth, then add the flour and chips, again stirring until smooth.
- Spoon the batter into the prepared pan.
- Bake the brownies until a sharp knife poked into the center reveals wet crumbs but not raw batter, 30 minutes. The brownies should feel set on the edges
- Remove them from the oven and cool on a rack; cover when cool. Let sit overnight before serving; this gives the bran a chance to soften, giving the brownies a more pleasing texture.
- Place chocolate in a heatproof bowl and microwave to melt until smooth. Set aside to cool to room temperature.
- Beat butter and salt in a large mixing bowl until fluffy. Add about half of the sugar and beat slowly until well blended. Add vanilla and half of the milk and beat until fluffy. Add the melted chocolate, and mix until thoroughly blended. Add remaining sugar and milk alternately until they’ve been completely incorporated. Beat until the frosting is light and fluffy.