Veggiegirl's Cranberry-Apricot-Banana Brownies

Total Time
40mins
Prep 0 mins
Cook 40 mins

**Based off of a recipe from Emeril Lagasse (found here: http://planetgreen.discovery.com/food-health/emerils-brownies.html)** I made quite a few substitutions to the original recipe (such as using a different gluten-free flour, incorporating a liquid - hempmilk - and some flavor "extras," etcetera), so I figured that I could share my version of the recipe with you!

Ingredients Nutrition

  • nonstick cooking spray
  • 1 14 cups applesauce
  • 1 cup cocoa powder
  • 1 cup unrefined sugar (I used organic turbinado sugar)
  • 1 banana, chopped into small chunks
  • 1 teaspoon pure vanilla extract
  • 1 13 cups gluten-free flour (I used Bob's Red Mill GF All Purpose Baking Flour)
  • 2 cups semisweet vegan chocolate chips (I used the Enjoy Life brand of allergen-free chocolate chips)
  • 34 cup dried cranberries
  • 34 cup apricot preserves
  • 1 cup hemp milk, adding more to the mix if necessary (or another nondairy "milk" of your choice)

Directions

  1. Preheat the oven to 350ºF (180°C), and coat an 8"x8" pan with nonstick cooking spray.
  2. In a large bowl, combine all of the ingredients, in the order that they appear in the ingredients list. Pour mixture into the prepared pan.
  3. Bake for about 35 to 40 minutes, or until a toothpick inserted in the middle of the pan comes out clean.

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