THESE BROWNIES are soft, moist, and crumbly, and lighter than a chocolate or blonde brownie. They are bursting with apple flavor, and plenty sweet. The cranberries and raspberries complement the apple without overpowering it, and their texture adds a pleasing contrast to the soft apple chunks, especially the raspberries.
But they are equally good plain, where the nuts provide the contrasting flavor and texture.
½ c butter, softened
½ c sugar
½ c unsweetened applesauce
1 egg
1 c sweet-tart New England apple, cored and diced, peels on (about 1 medium apple)
½ c chopped pecans
½ c flour
½ c whole-wheat flour
1½ t baking powder
½ t baking soda
1 t cinnamon
¼ t nutmeg
½ c fruit such as fresh raspberries or dried cranberries (optional)
Preheat oven to 350°F. Grease an 8-inch square pan with butter.
Cream butter and sugar together in large bowl.
Beat in egg and applesauce with a whisk.
Stir in apples, nuts, and other fruit
Add dry ingredients to batter and mix well.
Pour into baking pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. Cut into squares.