Update: A reader mentioned her batch didn’t turn out as moist as mine looked in the picture below, so I have updated the instructions. I always appreciate comments on recipes, so I can make them better for all of you.
Yesterday it was cold and snowy and I was craving chocolate — brownies to be specific. I found a recipe online and started baking. When you have a well-stocked kitchen, it’s easy to cook and bake on-demand. This recipe is adapted from A Delicious Healthy Vegan Recipe for the Common Brownie on Ecorazzi. I substituted apple sauce for the oil and added chocolate chips. My craving was definitely satisfied. Give it a try the next time you want a chocolate treat.
2 cups whole-wheat flour
1 cup chopped walnuts
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup maple syrup
1/2 cup apple sauce
1/2 cup almond milk, unsweetened
1 teaspoon vanilla
1/4 cup vegan chocolate chips (optional)
Combine the dry ingredients and half of the walnuts in a large bowl. Mix the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients plus the chocolate chips and stir until evenly combined. The mixture will be thick. Add additional almond milk as needed to combine all ingredients thoroughly.
Secret tip: Ever since I learned to bake as a child, I almost always add more liquid than a recipe calls before. I follow the instructions and then add more liquid (water works most of the time) to the batter just before it’s ready to go into the baking dish. I mix the additional liquid into the batter and then pour it into the pan. The extra liquid tends to make for a moister end-product. In this recipe, I used extra almond milk as suggested above.
Spread into an ungreased 8×8 glass pan, top with the remaining 1/2 cup of chopped walnuts. Bake at 350 degrees Fahrenheit for approximately 30-35 minutes. To determine if they are done, insert a toothpick into the center of the brownies. If it comes out clean, they are done.