Brownies, as you know, can be cakey or fudgy. And although those big, fluffy, cakey brownies we all find in stores do look really nice, really nothing beats a fudge brownie. These are so fudgy, and so flavourful, yet they do not have any butter, nor eggs. The base of this recipe is the simple, staple, good-for-everything applesauce. It replaces majority of the fat in this recipe, so if you are looking for a dessert of that type, look no more.
Whenever I write about brownies, I feel I need to emphasize how important it is not to overmix the batter, and not to overbake them. If you overmix the batter once you add the flour, that will create a cakey texture in the finished product, and that is not how these should turn out.
Another thing to keep in mind is the baking time. The true nature of chocolate brownies is to be soft and fudgy, so make sure you test them with a toothpick. They will continue to cook even after you remove them from the oven, so do not leave them in for longer than necessary, as they will turn out dry.
And, of course, as brownies are one of those desserts that are always better the next day, my suggestion would be to carefully wrap these up in baking paper, then in cling film, and let them sit overnight in the refrigerator. That way they will firm up, and they will be much easier to cut and serve, not to mention gorgeously fudgy.
Ingredients
250 grams unsweetened applesauce
50 grams unsweetened cocoa powder
300 grams granulated sugar
120 ml cold water
3 tablespoons vegetable oil
250 grams plain flour
½ teaspoon baking soda
200 grams Jaffa cakes
100 ml double cream
additional Jaffa cakes, for decorating
Preparation
Take a large bowl and add in the applesauce, then sift in the unsweetened cocoa powder. Mix it well with a spatula, by folding the cocoa powder through the applesauce. Tip in the granulated sugar, and mix well with a spatula. The batter will become looser at this point, and that is fine. Add in the cold water and the oil, and mix again. Sift in the flour and the baking soda, then fold everything through gently. The batter will be somewhat thick, but spreadable. Take a rectangular pan (23x30 cm; 9x13"), butter and flour it, then pour in the batter, and smooth it out as much as possible. Take the Jaffa cakes and press them into the brownie batter. You may need to cut some of them in half to fit them on the brownie surface.
Bake in a preheated oven, at 170°C (340°F), for 18-20 minutes. Check it with a toothpick, to make sure they are done. There should be only a few moist crumbs sticking to the toothpick. If you overbake the brownies, they will be dry and crumby. Once done, remove them from the oven, and let them cool down to room temperature. You can serve them at that point, or you can wrap them in baking paper and cling film, and place them in the refrigerator overnight. Just before serving, whip up some double cream, place a dollop onto each brownie, and top with some additional Jaffa pieces. Yields 20 brownie pieces. © TINA VESIĆ 2017
