The secret to these super-moist brownies is (shhhh!) applesauce. This recipe makes 50 brownies. That should keep your guests happy.
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3/4 cup vegetable oil
3-3/4 cups sugar
1-1/2 tsp salt
1-1/2 tsp vanilla
2-1/2 cups applesauce
10 egg whites from large eggs
3-1/2 cups enriched all-purpose flour
1-1/2 cups plus 2 tablespoons cocoa
1 tablespoon baking powder
1 cup chopped walnuts (optional)
Preheat the oven to 350 degrees F.
In a large bowl, cream the oil, sugar, salt, vanilla and applesauce.
Add egg whites and mix for 1 minute on medium speed. Use a spatula to scrape the batter from the sides of the bowl.
In a separate bowl, combine flour, cocoa and baking powder.
Add the dry ingredients to the creamed ingredients and mix for 30 seconds on low speed.
Mix for an additional minute on medium speed. The batter will be very thick.
Spray a 13-inch x 18-inch x 1-inch with non-stick cooking spray. Spread the batter in the pan.
Optional: sprinkle nuts over the batter.
Bake in conventional oven at 350°F for 20 to 30 minutes. The brownies should be set, but still moist in the middle.
Let the brownies cool before cutting into squares.
Recipe adapted from the United States Department of Agriculture (USDA) Recipes for Schools
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