Current mood:

confused

newbie
Hello, everyone :) I'm relatively new to lj, only been here a few months. Anyhow, I'm strictly an amateur here, but I've been considering changing my major and going to culinary school.

I had a problem with this brownie recipe a few days ago. Any advice? And next time I'll post about something I made that was good, I promise.



Fudgy Buttermilk Brownies,
1 cup all purpose flour
1 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Whites of two large eggs, egg substitute equivalent to 1 egg or one large egg
1/2 cup unsweetened applesauce
1/2 cup fat-free or low fat buttermilk
2 tespoons vanilla extract

-Preheat oven to 350
-Lightly spray a 9" square baking pan with vegetable oil spray
-In a medium bowl, stir together the flour, brown sugar, cocoa powder, baking soda and salt. In a small bowl, lightly whisk the egg whites. Whisk in the remaining brownie ingredients. Whisk in the flour mixture until well blended.
-Pour the batter into the baking pan.
-Bake for 30 minutes. Let cool in the pan on a cooling rack.

There was a frosting recipe too, which I didn't bother with. It was out of the the New American Heart Association Cookbook, Seventh Edition. I was game to try it, especially since it was supposed to be healthy. They were terrible (I should have known). Even though I used skim milk instead of buttermilk, that really shouldn't have made much difference--should it? They were cakey and dry and not the way brownies are supposed to look or taste, at all. I thought it the applesauce, at first, because my sister told me she made cookies with applesauce instead of butter and they were spongy, like little cakes. So I made it again with 1/2 cup of canola oil and they were still cakey. Any advice on how to modify the recipe for actual fudgy brownies? I no longer care about how healthy it is.