Ingredients
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/4 cup (60ml) unsweetened applesauce(or mashed banana)
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (120ml) non-dairy milk (such as almond, soy, or oat)
1/2 cup (90g) vegan chocolate chips (optional, for extra fudginess)
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the sugar, oil, applesauce, and vanilla extract until well combined.
3. Combine Dry Ingredients:
In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour in the non-dairy milk and mix until the batter is smooth. If you’re using chocolate chips, fold them in now.
5. Bake:
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The brownies should look set and slightly cracked on top.
6. Cool and Serve:
Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, cut into squares and enjoy!
