I love brownies.
I know – big shocker there: Lacey loves sweet, chocolatey, chewy goodness.
But, for some really annoying and unknown reason, Dustin and I could never perfect a good brownie recipe. Our brownies would always fall short — be it too crunchy, not chocolatey, too cakey, too dry, etc.
This saddened me because, as we have established, I love brownies.
So, you can imagine my joy when we finally perfected the dark chocolate brownie recipe. These brownies are absolutely amazing. They are moist, dark chocolatey, chewy – yet crunchy – goodness. They are everything a brownie should and aspires to be.
In addition to this brownie recipe being totally deliciously awesome, it’s also super easy to make.
They are literally in the oven and making your house smell like yummy goodness within less than 15 minutes.
And I am now happy.
Oh, so happy.
- 1/2 cup unsweetened applesauce
- 1/4 cup dark cocoa powder
- 2 eggs
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 3/4 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips
- Heat oven to 350 degrees.
Grease an 8x8-inch (2 quart) baking dish with coconut oil and set aside.
In a bowl, combine the applesauce, cocoa powder, eggs, coconut sugar, and vanilla and whisk until well mixed.
In a separate bowl, combine the sea salt, flour and baking powder. Slowly add the flour mixture into the egg mixture. Continue to mix until the flour is just incorporated and then stop. Try not to over-beat the mixture.
Add the chocolate chips and fold in by hand.
Pour the mixture into the greased pan and place in the oven on a middle shelf. Bake for 20-25 minutes or until a knife inserted into the brownies comes out clean. I error on the side of not quite clean to get a more moist brownie.
- Let cool before cutting into 9 equal squares.