I had a hankering for chocolate, but I was growing tired of my blondie recipe. I realized that I have never made vegan brownies. In order to fill that gap in my family’s repertoire, I scoured the internet for simple recipes that weren’t overloaded with sugar, without much luck. So I modified this recipe, and here’s what I came up with. I reduced the maple syrup to ¼ cup, and I increased the amount of soy milk accordingly to maintain the necessary moisture content. In addition, I substituted unsweetened applesauce for vegetable oil. Next time, I might try to reduce the sugar content even more. And one of these days, I may add some nuts. These brownies are chocolatey. The chocolate chips give them a yummy gooeyness. And because of the reduction in maple syrup and sugar, they are not too sugary. They are more of a cake-like texture. Delicious! And they make your house smell amazingly decadent. Enjoy!
2 cups of all purpose flour
1 cup of cocoa powder
¾ cup sugar
2 tbsps baking powder
½ tsp salt
¾ cup vegan chocolate chips
1 cup unsweetened applesauce
¼ cup maple syrup
1 and ¼ cups of unsweetened soy milk
1 tbsp vanilla
Canola oil for greasing the pan
Preheat oven to 350F. Grease lasagna-size, rectangular glass baking dish with canola oil.
Combine all dry ingredients (except for chocolate chips) in one bowl, and whisk together wet ingredients in a separate bowl. Combine dry and wet ingredients. Batter will look fluffy, thanks to the generous amount of baking powder. Fold in chocolate chips with a spatula. Pour batter into baking dish and spread evenly with spatula. Bake for 30 minutes, checking to make sure that it’s cooked through in the middle (I just stick a knife in the center to make sure it comes out clean). Let cool, cut into squares, and enjoy!