Recipe - Chewy Apple Brownies

2 Sticks margarine; softened
1 Three fourths cup Granulated sugar
2 lg Eggs; well beaten
1 teaspoon Pure vanilla extract
2 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
One half teaspoon Salt
2 md Baking apples; peeled,
cored; chopped
One half cup Chopped pecans

VANILLA GLAZE
One half cup Confectioners' sugar
1 tablespoon Hot water
One fourth teaspoon Vanilla extract

From: japlady@nwu.edu (Rebecca Radnor)

Date: 6 Dec 1994 12:19:32 0500
1. Heat oven to 350 degrees. Grease a 9inch square baking pan; set aside.

2. Beat margarine, granulated sugar, eggs and vanilla in large bowl of
electric mixer until light and fluffy. Combine dry ingredients and add to
egg mixture. Mix until flour is moistened; fold in apples and nuts.

3. Spread into prepared pan. Bake until a toothpick inserted in the center
comes out clean, about 45 minutes. Cool on wire rack.

4. For glaze, combine glaze ingredients and mix until smooth. Drizzle over
cooled brownies in a thin stream, forming a woven pattern. Let glaze set
before cutting brownies. Serve brownies warm with frozen yogurt or at room
temperature. Kay Fitzgerald, Wind Lake, Wis. The chewy texture that gives
these unusual brownies their name is, unfortunately, fatdependent.
However, I found that by adding some oats to the dry mixture I was able to
achieve satisfactory results. I used applesauce to replace some of the fat,
and toasted the nuts to give them more flavor so half the amount was
plenty.

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