Recipe - Gingered Applesauce Brownie Squares

8 tablespoon (1 stick) unsalted butter,
cut into pieces
2 ounce Unsweetened chocolate,
finely chopped
1 cup Granulated sugar
1 lg Egg, at room temperature
1 teaspoon Vanilla extract
1 cup Allpurpose flour
Three fourths cup Sweetened applesauce,
storebought or homemade
1 teaspoon Baking powder
One fourth teaspoon Ground ginger
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
2 tablespoon Finely chopped crystallized
ginger
1 7inch paper doily, for
decorating
Confectioners' sugar for
dusting

1. Position a rack in the center of the oven and preheat to 350 F. Line an
8inch 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 foillined 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 _BestEver Brownies_ by Joan Steuer and Rick Rodgers.

Posted to EATL Digest 05 Oct 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Sun, 6 Oct 1996 00:00:28 EDT