PLEASE READ HERE FOR ANSWERS TO YOUR QUESTIONS.
-Can I use my own brownie mix. YES.
-Why are you using applesauce? Because the recipe calls for it. It replaces oil.
-You licked your fingers!! Yes, and I have about 5-6 antibacterial wipes laying all over the kitchen to wipe my hands and fingers, to cover knobs and utensils in the kitchen, as well as to turn my camera off/on. Rest assured that no one shared my “germs” in this dish.
– Why can’t I comment? Too many mean comments.
I found this recipe here: http://teenagetaste.com/2011/08/28/nutella-cheesecake-brownies/ Please go to visit her website and check out the awesome photos, since I sent these off to a party & couldn’t get money shots. Scott did say that they were good!
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup + 3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup + 2 tablespoons water
¼ cup applesauce
½ cup canola oil
1 block (8 ounces) cream cheese, softened
¾ cup powdered sugar
2 teaspoons vanilla extract
6 tablespoons Nutella
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.
Yield: 12 brownies
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