Vegan Mexican Brownies

# of Servings: 12

Recipe Created By: Kathy Przywara

1/2 cup cinnamon applesauce

1/2 cup sugar, white or brown

1/4 cup vegetable oil

1/3 cup cocoa

3/4 cup flour (all purpose or see below for gluten-free mixture)

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/2 cup chocolate chips

This is a very yummy brownie and works up well in a toaster oven. The cinnamon gives it a Mexican flair, but can be omitted. The chocolate chips add to the richness and an additional touch of gooeyness.

For a really decadent dessert, serve on a base of Raspberry Coulis and top with whipped topping.

Copyright © 2006 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

The cinnamon applesauce can be replaced with plain applesauce plus 1/2 tsp ground cinnamon. The cinnamon can be omitted entirely for a “plain” brownie. The plain brownies are very dark and rich.

An 8×8 (or 7×9) pan can be used, but a 6×8 toaster oven pan yields a thicker brownie. The batter can also be used to make 12 cupcakes (use liners or oil cups well). Bake cupcakes for 15 min. It can also be used to make 24 mini muffins (use liners or oil cups well). Bake for 12 minutes. This works very well in silicone baking pans including mini heart shapes.

To make gluten- free, use the following for the “flour”:

1/4 cup white rice or sorghum flour
1/4 cup sweet rice flour
1/4 cup “starch” – I have tried this with all tapioca starch OR a combination of 2 Tbsp potato starch plus 2 Tbsp tapioca starch
1/2 tsp xanthan gum

Use dairy, egg, soy, corn, wheat and/or gluten, peanut and treenut free ingredients as needed.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.