Last night I made brownies for Valentine’s desert to go with our take-and-bake pizza. I do not have a go-to brownie recipe, so I browsed my recipes to see what I could find. I found a recipe for a “fudge brownie” that used applesauce. I love fudgey brownies, but I hate the fact that they usually call for ungodly amounts of butter in them. Hubby prefers his brownies more on the cakey side. And as it turned out, I accidentally created the perfect brownie compromise.
Most of the ingredients for the recipe called for measurements in 1/4 cup increments. I didn’t really feel like digging out 2 different sizes of measuring cups, so I thought my best option would be to use the 1/4 cup measuring cup to measure everything. I keep my measuring cups nested, and I grabbed the smallest cup without double checking its size. About 2/3 of the way through the process, I happened to glance at the handle.
It said “1/3 cup.” Damn. Now what? Well, I had used this measuring cup for both wet and dry ingredients, and by the looks of the batter, it seemed to be of an okay consistency. “What the hell…” I thought. “We’re goin’ for it.” I finished the recipe using the 1/3 cup measure as if it was a 1/4 cup measure, poured the batter in the cake pan and hoped for the best.
Sometimes mistakes can turn out okay. Fortunately this one did. And Hubby really liked them. Disaster averted! These are some of the densest brownies I have ever eaten, but they are so cakelike, which almost makes them light. It’s a weird and hard-to-describe texture. Is there such a thing as a fudgey cake? Well, no matter. This little accident may end up being my go-to brownie recipe.
The Densest Cakelike Brownie You’ll Ever Meet
4 ounces (1 package) unsweetened baker’s chocolate
2 tablespoons butter
1 1/3 cup flour
1/3 cup unsweetened cocoa powder
¼ teaspoon salt
1 1/3 cups brown sugar
1 cup unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2/3 cups chocolate chips
2/3 cups chopped walnuts, divided
Break the baker’s chocolate into pieces and put in a medium bowl with the butter. Microwave on high 20 seconds, stir. Microwave on high again for 20 seconds and stir. Repeat this 1 or 2 more times until the chocolate is mostly melted. Continue stirring until the chocolate completely melts. Set aside.
In a stand mixer add the flour, cocoa powder, and salt. Turn the mixer on low. Add the eggs, one at a time, then the sugar, applesauce, oil, and vanilla. Mix until the ingredients come together. Turn off the mixer and use a spatula to scrape down the sides. Add the chocolate chips and 1/3 cup of the walnuts and fold into the brownie batter. The batter will be thick.
Pour the batter into a greased 9” x 13” cake pan. Sprinkle the top with the remaining 1/3 cup walnuts. Bake at 350 degrees for 22-25 minutes, or until the middle of the brownies are just set. Use a toothpick to check for doneness.
In my personal opinion, these brownies are best served with ice cream. Black cherry, if you have it.