I love this recipe because it keeps all the rich, fudgy flavor of regular brownies but gives them a better-for-you and vegan-friendly twist.
Swap option: Swap with canola oil for vegan butter if it is hard to come by.
- 1/4 cup all-purpose flour
- 1/3 cup white whole wheat flour
- 3/4 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup unsweetened applesauce
- 1/3 cup almond milk
- 1/4 cup vegan butter, melted
- 1 teaspoon pure vanilla extract
- 3/4 cup non-dairy dark chocolate chips
- dairy-free frosting, for decorating
1. Place a rack in the center of your oven and preheat the oven to 350 F.
2. Line an 8- by 8-inch baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles. Lightly coat the paper with non-stick spray. Set aside.
3. In a large mixing bowl, stir together the all-purpose flour, white whole wheat flour, granulated sugar, cocoa powder, baking powder and salt until well-combined.
4. Add the applesauce, almond milk, melted vegan butter and vanilla. Whisk until smoothly combined. Fold in the chocolate chips.
5. Scrape the batter into the prepared pan and smooth the top. Bake the brownies for 15 minutes, until the edges are set, the center looks slightly under-baked and a toothpick inserted in the center comes out without any wet batter clinging to it (a few moist crumbs are fine).
6. Place the pan on a wire rack and let cool for at least 1 hour. Lift onto a cutting board using the parchment handles.
7. Slice into 8 equal portions and have fun with icing to create the design of your choice.