Vegan Mexican Brownies
Preheat oven to 350 °F. Grease an 8×8″ or toaster oven sized baking pan.
In a medium bowl, mix together applesauce, oil and sugar. In a smaller bowl, combine remaining dry ingredients. Fold dry ingredients into applesauce mixture. Mix just to combine, do not beat. Fold in chocolate chips.
Spread batter into prepared pan and bake for 20 – 25 minutes or until a it tests done with a toothpick. Remove and allow to cool at least a little before cutting and devouring!
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.
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.