Applesauce Brownies recipe

Thanks to the Food Allergy News Cookbook, where I get 99% of my dessert and muffin recipes. They're easy to follow, taste great (for the most part) and are totally allergen-free. Amelia can eat wheat but there are plenty of wheat-free recipes, for anyone who can't do wheat or gluten. And even though Amelia is allergic to soy, she can safely have Fleischmann's unsalted stick margarine. That plus wheat makes cooking quite easy, so I count my blessings! The unsalted is the one with the green label. The red (original salted version) has dairy, so avoid it!



Applesauce Brownies
1 cup firmly packed brown sugar
1/2 cup milk-free, soy-free margarine, softened
3 Tbsp. water, 3 Tbsp. oil, 2 tsp. baking powder; mixed together
1 cup applesauce
1 tsp. vanilla extract
1 cup flour
1/4 cup unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees. Grease 9-inch square pan (note: I used an 8X8 with no problems). Set aside. In a large bowl, combine sugar and margarine with the water, oil, and baking powder mixture. Stir well. Add applesauce and vanilla extract; blend well. Add flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Mix well. Pour into prepared pan. Bake 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

(These are more cake-y than fudgey, for all you brownie aficionados out there.)