Anytime I have a chocolate craving, my mind goes to brownies. Thick, rich, gooey brownies. Sadly, my brownie cravings could never be fully indulged by the lower calorie recipes I was using. So, I created my own! This egg-free, dairy-free, 100% vegan recipe contains applesauce and pumpkin puree instead of oil and eggs. It tastes just as decadent as the regular version!

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
16
Yield:
16 brownies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

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  • Microwave chocolate and butter together in a large microwave-safe bowl in 10 second increments until chocolate is melted, about 2 minutes. Stir sugar, pumpkin, applesauce, stevia, and vanilla into chocolate mixture. Add flour, baking soda, baking powder, and salt to chocolate mixture; stir in chocolate chips. Pour batter into prepared baking dish.

  • Bake in preheated oven until a toothpick inserted in center of dish comes out clean, about 40 minutes. Cool on a rack for 20 minutes.

Cook's Notes:

For Peanut Butter Brownies: Add dollop of melted peanut butter or sweetened peanut butter to batter in pan before baking; swirl.

For Brownie Bites: Fill lined mini-muffin cups halfway. Bake for 15 minutes. Makes over 24 brownie bites.

You can substitute mashed banana for the pumpkin puree.

You can substitute unbleached all-purpose flour for the spelt flour.

Nutrition Facts

192 calories; protein 2.5g 5% DV; carbohydrates 28.5g 9% DV; fat 9.8g 15% DV; cholesterol 0mg; sodium 279.9mg 11% DV. Full Nutrition
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