I have several recipes for vegan brownies I use when I have a chocolate craving, but I found this one in Sauce Magazine. The recipe comes from Beth Styles, who is not even vegan, but her brownies are awesome! I made a couple of minor changes, which I’ll share with you at the end.
3/4 cup applesauce
1 1/4 cups sugar
2 tsp vanilla
1/2 tsp salt
8 oz. dairy-free chocolate chips, separated into 7 oz. and 1 oz.
8 Tbsp Earth Balance
3 Tbsp cocoa powder
1 cup unbleached, all-purpose flour
Preheat oven to 350. Grease an 8×8 inch square pan.
In a medium bowl, whisk together the applesauce, sugar, vanilla, and salt until well combined. Set aside.
Melt 7 oz. of chocolate chips along with the Earth Balance in a small saucepan over low heat, being careful not to burn. When it’s completely melted, whisk in the cocoa powder until smooth and remove from heat.
Whisk the chocolate mixture into the ingredients you already combined. With a spoon, stir in the flour until just combined (don’t over-stir or it will become cakey when it bakes), and then stir in the remaining ounce of chocolate chips.
Pour the mixture into the pan, smoothing out the top. Bake for 35-40 minutes on the middle rack.
My Slight Changes: I used raw turbinado sugar instead of granulated white sugar, which does give the brownies a unique taste, but it’s healthier and I like the flavor enhancement it brings. I also stirred in 1 ounce of dark chocolate chunks instead of regular semi-sweet chocolate chips (although I did use regular chocolate chips for the other 8 oz.). My variations really didn’t change the final product much, but my husband and I truly enjoyed these brownies. They are very moist and gooey. Just how a brownie should be! I made these in honor of my husband’s first day at his new job today!!