Vegan Brownies

Well, the vegan baking chef's hat is back on. It is my fearless leader's [as I call me editor at times] birthday today and I told her that I would bake for her birthday as I do for many people's birthdays. She has been a vegan for a while and I always feel badly because I don't typically bake vegan things and she can never eat anything I make.

So I ventured into the vegan baking once again and decided on brownies since I made cupcakes the last time. Like last time, I replaced the oil with applesauce because, let's be real... I'm not going to dump a cup of oil. Yuck. And applesauce is much healthier and works just as well. I am not a fan of vegan baked goods because I love butter and eggs. I baked Friday and made caramelitas, which everyone at work loved, which made me happy. I hope these are as good as my vegan cupcakes especially since I altered this recipe just a bit. I did not realize it said a cup of water so I added two cups of applesauce instead. Whoops.

Vegan Brownies

 

Ingredients:

2 cups unbleached all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

2 cups applesauce

1 teaspoon vanilla extract

 

Instructions:

Preheat the over to 350 degrees F.

 

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in applesauce and vanilla and mix until well blended. Spread evenly in a 9x13 inch baking pan.

 

Bake for 25 to 30 minutes in the preheated oven until the top is no longer shiny. Let cool for at least 10 minutes before cutting into the squares.