A healthier take on the traditional high-fat, energy-dense brownie; instead of butter or oil, it gets its lovely moist texture from apple puree.
Oh we all have our favourite foods. For some, it's a big creamy bowl of pasta, for others it's a feed of fish and chips, or maybe even a deliciously cheesy lasagne. I'm a bit of a chocolate fan, so I'm rather partial to a fudgy chocolate brownie. Lucky for me, the talented Bronwen King developed a healthier version for Healthy Food Guide back in 2007; a recipe so popular it was reprinted in the magazine's 100th issue, in a feature titled "Best of the Best". Readers were asked to vote for their favourite recipe, and this brownie was number one!
"It's no surprise to me that this recipe is the number one favourite of HFG readers! It's been a hit ever since we first printed it."
Niki Bezzant, HFG Editor-in-Chief
I've made this brownie with walnuts (as per the original recipe), but I've also used frozen blueberries for something different, which would suit someone not so keen on nuts.
Apple puree can be used to substitute for butter, oil or eggs in many baking recipes, and is handy for other things too. It can be used as a sweetener in your morning porridge or overnight oats, drizzled on your pancakes instead of maple syrup, added to smoothies, or as a sauce for pork dishes. All you need to do is peel and chop a few apples (I use the ones that are getting a little soft to eat), add a little water to the saucepan, and cook with the lid on until the apples are soft. Let the mixture cool, then whizz to a smooth consistency in a blender. It's easier if you prepare it ahead of time, and freeze the puree in small containers or ice-cube trays - just pop out the frozen cubes and put them in a press-seal bag and pop back in the freezer. Then all you need to do is defrost the puree and you're ready to go!
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Along with a dazzling array of delicious recipes, you will find some new takes on old favourites - designed to be just as tasty as the original, but a lot healthier for you.