This recipe was inspired by a brownie in the Dec12 issue of Sunset. What could be better than chocolate and peppermint? I can’t think of anything.
3/4 c all purpose flour
3/4 c whole wheat flour
3/4 c cocoa powdered, unsweetened
1/2 tsp salt
1/4 tsp baking power
1/2 c butter
6 oz bittersweet chocolate, chopped
1 c sugar
1/2 c apple sauce
1 egg whites
1 1/2 tsp vanilla
1 tsp peppermint extract
5 oz peppermint bark, chopped into small pieces
Preheat oven to 350.
Spray a 9×13 glass baking pan.
Microwave butter & chocolate in a medium glass bowl on medium high, stirring often for about 2 minutes until smooth.
Combine sugar and eggs in a mixing bowl with extracts, until blended. Stir in chocolate mixture and applesauce. Add 1/3 flour, combine, add next 1/3 combine and last 1/3. Stir in peppermint bark pieces. Pour into pan.
Bake 25 – 30 minutes until a toothpick comes out with a few crumbs stuck to it.
Makes 24 brownies.