CHEWY VEGAN CHOCOLATE CHIP BROWNIES
¾ cup unsweetened applesauce*
2 cups sugar
2 tsp vanilla
1 Tbsp plus 1 tsp ground flax seed**
½ cup almond milk (or soymilk)
2 cups flour
¾ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 ½ cups semisweet vegan chocolate chips***
Preheat oven to 350◦F. Add ground flax seeds to almond milk and stir for about 30 seconds, set aside. In a large bowl, sift together cocoa, flour, baking soda and salt. Cream sugar and applesauce in another large bowl. Add the flax seed/almond milk mixture and mix well. Stir in vanilla. Slowly mix in dry ingredients. Mix in chocolate chips. Pour brownie mixture into lightly greased**** 9x13 baking pan and bake for 25-30 minutes or until knife inserted comes out clean.
Note: the original recipe was for cookies but I found the dough too wet to roll into balls and went the brownie route instead. They came out very moist and fudgy.
* This is a substitution for ¾ cup canola oil. The applesauce worked GREAT.
** I found pre-ground flax seed in the health food section of my regular grocery store; you can also find whole flax seeds and grind them yourself. Flax seed is somehow an egg substitution in vegan baking.
*** I found non-dairy/non-gluten dark chocolate chips in the health food section and just used a whole bag. They were actually tasty on their own – not like yucky carob.