Using an electric mixer, combine granulated
sugar, cocoa powder, applesauce, oil and
vanilla until well blended.
In another bowl, whisk flour with baking
powder and salt.
Add flour mixture to cocoa mixture in
3 parts, mixing each addition well with
an electric mixer for a soft, wet batter.
Cover the bowl with plastic wrap and
place in fridge for 2 hours. It must be
well chilled to roll, so don’t skip this step!
Preheat oven to 350F. Line 2 baking
sheets with parchment paper.
Sift icing sugar into a shallow bowl.
Scoop spoonfuls of dough and roll
between your hands to make 11⁄2-in.
balls. Roll them in icing sugar until well
coated. The more sugar on the outside,
the better the effect. Place on the
baking sheets about 2 in. apart. Bake for
10 min — but check at 8. They should
be puffed and just set, so they’ll have a
soft, brownie-like texture. Cool
completely on a rack. Repeat with
remaining dough. Store in an airtight
container for up to 2 days.