Rich Fudge Brownies

I made these for a bake sale and they were such a success! I was actually asked to share this recipe, so I decided that the easiest way would be via this blog. The recipe I found on: http://allrecipes.com/Recipe/Deep-Dish-Brownies/Detail.aspx, but I, of course, changed it and made it a bit differently – on top of doubling the recipe to fit a 9x12 aluminum casserole baking pan.  

Ingredients

• 1 cup butter, melted
• 1/2 cup of apple sauce (I used unsweetened)
• 3 1/2 cups white sugar
• 3 teaspoons vanilla extract
• 4 eggs
• 1 1/2 cup all-purpose flour
• 1 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• [Update] Additional: I also added a dash of cayenne pepper (~1/8-1/16 teaspoon)
  - Add enough so you don't really taste it. This will bring out the flavor of the chocolatey goodness!
  

·          * To sprinkle on top, I used a handful of semi-sweet chocolate chips and dried cranberries. But you can also used shredded coconut, sliced almonds, walnuts, pecans, confectionery sugar, cocoa powder, icing/frosting, dark chocolate or white chocolate chips, etc... Let your toppings inspire you! If you use the coconut, confectionery sugar or cocoa powder, sprinkle/sieve some on top AFTER you finish baking your brownies. (Not positive, but the coconut might burn from the oils?)

      Everything else will be okay to put on while you're baking!

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of your pan (by only greasing the bottom, you can prevent your brownies from burning on the sides).
2. In a large pot, over a light fire, melt your butter. Once melted, add your sugar and vanilla. Stir until your sugar is evenly saturated with the butter and vanilla (it should be a nice golden color). Turn off the heat and add the apple sauce.
3. In a separate bowl, use a fork to beat 4 eggs until they start to turn a nice pale yellow. Stir them well into your sugar mixture.
4. Add the rest of your dry ingredients: salt, cocoa powder and flour. When you’re adding the cocoa powder and flour, use a sifter. Mix well until your mixture thickens and becomes batter-like.
5. Spread the batter into the prepared pan and sprinkle a handful of your semi-chocolate chips and cranberries (or other toppings of your choice!). The batter should be thick enough for the toppings to stay on top.
6. Bake in preheated oven for 30 to 35 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!

For the future, I might try use only 1/2 (or 3/4) cup of butter and 3 1/4 cups of sugar. These brownies are really intense, so I’ll see how I can play with the recipe to make them a bit healthier! You can also cut them into more of a bite-size serving because they are a bit too much (at least for me!) to handle in a "regular" sized serving. Overall rating, BEST BROWNIES I'VE EVER MADE! 

If you try them and would like to give me your suggestions, they are always welcome!!