Yes, these brownies are delicious! Yes, they are moist as well. And yes, I will say these are wonderfully better for you than the others I’ve made, bought and ate before!Here is the recipe as I downloaded it (I changed many things, my changes in red)2/3 1/2 cup granulated white sugar
1/3 cup soft natural buttery spread (I used 1/3 unsweetened applesauce as substitute)
1 teaspoon pure vanilla extract
1 large egg
1/3 cup all purpose flour (Whole Wheat flour as substitute)
1/3 cup dutch-processed cocoa powder (1/4 cup hersey’s cocoa powder)
1 teaspoon baking powder
Preheat oven to 350 degrees F and place the rack in the center of the oven. Spray an 8 inch (20 cm) square pan with a nonstick vegetable cooking spray. I used silicone muffin forms, and make sure you spray those as well! Or you can use cupcake papers.
In the bowl of your electric mixer, or with a hand mixer, beat the sugar and buttery (or the applesauce mix) spread until smooth. Beat in the vanilla extract and egg.
In a small bowl, whisk together the flour, cocoa powder, and baking powder. Fold this flour mixture into the sugar and buttery spread mixture. (do not over mix these! it’ll ruin the texture)
Pour into the prepared pan and smooth the top. Bake for about 15 – 20 minutes I baked mine at 21 minutes, or until the edges start to pull away from the sides of the pan and the center of the brownies is still slightly soft. (Do not over bake or the brownies will be too dry.)
Remove from oven and place on a wire rack to cool. These brownies can be frozen for a month or two.
Makes 16 brownies.
I made 12 muffins from this recipe. I would double it next time to make the muffins fuller. I used a regular spoon and heaped the mix into the forms.
Next time I’ll cut out the sugar completely and add some nuts, or berries. Doesn’t that sound yummy!