Vegan Low-fat Fudgey Chocolate Brownies
These turned out super moist and chewy. I was surprised that I couldn’t taste the apple sauce. These treats made my favourite high school teacher, who is a vegan, (I went to visit yesterday and brought them along) get bug eyed and demand to know what sort of witchcraft created these. The flax seeds I put in added an interesting texture. I didn’t use the nuts because my sister is allergic. But let me know how that turns out for you.
- 1 1/3 cups of all-purpose flour
- 1tsp baking powder
- 1/2tsp salt
- 1/2 cup unsweetened apple sauce *
- 1/2 cup vegetable oil
- 1 cup cocoa powder
- 2 cups sugar
- 4 portions flax seed egg substitute (see here)
- 1 tsp vanilla extract
- 1 cup of chopped nuts (optional)
- 3 tbsp vegetable shortening
- 3tbsp cocoa powers
- 1sp vanilla
- 1 1/2 tbsp maple syrup
- 1 cup icing sugar
- 1-3 tbsp of soy milk.
Preheat oven to 350F. Stir together flour, baking powder and salt in a bowl and set aside. Combine oil, apple sauce, egg substitute, sugar and cocoa and stir until smooth. Add vanilla. Combine dry ingredients and nuts. If it’s too think, add soy milk 1 table spoon at a time until easier to mix. Keep in mind brownie batter is supposed to be thicker than most. Pour batter into a greased large rectangular baking pan. Bake for 30-40 minutes until inserted tooth pick comes out clean. Cool and frost.
Frosting- Blend all ingredients except soy milk until smooth. Add soy milk as necessary. Spread on top of brownies and serve.
*It’s really easy to make your own apple sauce. Just take any mid sized apple, remove the skin and use a food processor or blender (I have a Magic Bullet) and blend until smooth. It’s fresh and has no preservatives or added sugar.