Who doesn’t love a good brownie? The melt-in-your mouth texture, the heavenly taste, the delicate crunch of a perfectly baked top, and the soft, gooey texture inside make brownies feel like the ultimate indulgence.
But here's the good news: brownies don't have to be a guilty pleasure. With this recipe from our friends at Forks over Knives, where applesauce helps to cut back on the sugar, you don't have to sacrifice flavor for a healthy alternative — which makes this the perfect dessert to pack in the kids' school lunches!
- 4 ounces unsweetened chocolate, chopped
- ½ cup raspberry jam
- ½ cup evaporated cane juice or cane sugar
- ½ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1½ cups whole wheat pastry flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Preheat your oven to 350ºF. Line an 8 x 8-inch pan with a 10-inch square of parchment paper or have ready an 8 x 8-inch nonstick or silicone baking pan.
Melt the chocolate in either a double boiler or your microwave. Set aside.
In a large mixing bowl, vigorously mix together the jam, sweetener, and applesauce.
Stir in the vanilla, almond extract, and the melted chocolate.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix very well until a stiff dough forms. Fold in the raspberries.
Spread the mixture into the prepared pan. It'll be very thick; you’ll need to use your hands to even the batter out in the pan. Don't be afraid to get messy!
Bake the brownies for 16 to 18 minutes. Remove them from the oven and let cool completely.
After they bake, the brownies will seem gooey — that’s perfect! They will become very fudgy as they set, and will allow to top to become slightly crunchy. These brownies taste especially good after being refrigerated for a few hours, but if that’s too long to wait, they taste great fresh out of the oven as well! Enjoy, and be sure to check out Forks over Knives’ other delicious plant-based recipes.