"APPLESAUCE FUDGIES"

Submitted by: jej
Last Updated: 12/22/2005

• This recipe comes from an old edition of Farm Journal's "Cooking for Company," from which I have found many, many wonderful recipes. It was published in 1968.

• These will be cake-like brownies. I have sometimes doubled the recipe very successfully and put half into each of two 9x9-in. pans. I would also double it for a 9x13 pan. With the nuts on top, I don't bother frosting these.

• When my oven was out, I was using a toaster oven. I discovered that 1 recipe of these little 'fudgies' divided nicely into 2 EZ-Foil bread pans, which then fit easily into the little toaster oven and baked up well in it.

• APPLESAUCE FUDGIES (BROWNIES)

• "Recipe contains applesauce--they'll stay moist longer than most brownies."

• 2 sq. (2 oz.) unsweetened chocolate
• 1/2 c. butter
• 1/2 c. sweetened applesauce (I've also used unsweetened)
• 2 eggs, beaten
• 1 c. brown sugar (I packed it pretty well, although it didn't say to)
• 1 t. vanilla
• 1 c. sifted flour (I stirred it, then weighed it)
• 1/2 t. baking powder
• 1/4 t. baking soda
• 1/4 t. salt
• 1/2 c. chopped walnuts

• 1) Melt chocolate and butter together.

• 2) Mix applesauce, eggs, sugar, and vanilla.

• 3) Sift dry ingredients into applesauce mixture. Stir until blended.

• 4) Add chocolate and stir well.

• 5) Pour into greased 9x9x2" pan. Sprinkle with walnuts.

• 6) Bake in moderate oven (350 degrees) 30 minutes.

• 7) Cool. Cut into 16 squares