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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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adapted by healthy food for living - /?p=13711 Ingredients:
1/4 cup unsweetened applesauce |
1/4 cup canola oil |
3/4 cup lightly packed brown sugar |
1/4 cup unsweetened cocoa plus 2 tbsp unsweetened cocoa |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
2 teaspoons instant espresso powder |
1 1/2 teaspoons pure vanilla extract |
2 large eggs |
3/4 cup white whole wheat flour |
1 cup semisweet chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray. Line pan with parchment paper, leaving ends hanging over the edge of the pan. Parchment paper should stick to the oil-coated pan. Lightly coat parchment with cooking spray.
3. In a large bowl, briskly whisk together the applesauce, oil, and sugar until well-mixed and the sugar is mostly dissolved.
4. Whisk in the cocoa through vanilla. Whisk in eggs until mixture is smooth.
5. Using a rubber spatula, stir in the flour until moistened. Fold in the chocolate chips.
6. Pour brownie batter into prepared pan and smooth the top with a rubber spatula or spoon.
7. Bake for about 25 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean. It’s okay if a few bits of brownie are clinging to the toothpick. Let rest on a wire rack until completely cooled. Refrigerate for at least two hours for easiest cutting.
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