Are you looking for a brownie that doesn't call for a ton of eggs and a lot of oil and leaves it's mark on your hips? Well, look no further! This brownie has that nice cakey but fudgey taste with a lot less guilt! Well, at least maybe before you eat too much of the toppings you see here.
I made these as a treat for the girls at work so I had to add some fun toppings. But, really the reason I went searching for a similar recipe was to get better at making allergy-free foods. I am on a mission! My oldest gal has a few friends that have some pretty severe food allergies and every time we have them over I promise myself I will have some fun treats they can enjoy. So, when I ran across a few versions of this recipe, my wheels started turning. At Whole Foods I found these great allergy-free chocolate chips from Enjoy Life, they are dairy, gluten, soy and nut free! It's amazing all the products available now.
Vegan Applesauce Brownies
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup cane sugar
1 tsp vanilla
3/4 cup white whole wheat flour
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 and lightly coat 8X8 baking pan with oil.
Mix applesauce, sugar, and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt until combined. Gradually add dry ingredients to wet and carefully stir until all combined. The texture will seem thick so you will have to spread in pan with spatula. Bake 25-30 min, until center is firm and not sticky. Cool completely before slicing
Peanut Butter Pretzel Topping (Vegan- but NOT nut free)
1/2 cup organic all natural creamy peanut butter