1/2 cup applesauce
1/4 cup maple syrup
1/4 cup plain soy milk (or other non-dairy milk)
1/4 cup neutral veggie oil
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 vegan semisweet chocolate chips
1/2 cup coarsely chopped walnuts (optional)
Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
In a large bowl, combine the applesauce, maple syrup, soy milk, oil, and vanilla.
In a separate large bowl, whisk together the flour, sugar, cocoa, baking powder, and salt.
Fold the dry ingredients into the wet mixture with a rubber spatula. Don't overmix. fold in the chocolate chips and walnuts, if using (why wouldn't you be?!).
Scrape the batter into the pan and spread it evenly. It will be really thick; don't worry.
Bake for 35 minutes. While it's baking, take a minute to lick the spatula and bowl - not optional. And there's no egg, so no worry about that raw egg stuff. Oh, and I tried to take a picture of me licking the spatula, but there is no way to take a good picture of yourself licking a spatula. Trust me. So this is what you get instead:
Cool for 30 minutes in the pan on a wire rack before cutting. If not serving right away, cover tightly and store at room temperature. These brownies taste best if eaten within a day or two (umm... I think I can handle that!).
Interested in sharing a vegetarian/vegan recipe? Shoot me an email - I'd love to feature you!