Mocha Brownies
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 9x5 pan
- Serves:
- 8
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
- Preheat oven to 350°F.
- 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.
- In a large bowl, briskly whisk together the applesauce, oil, and sugar until well-mixed and the sugar is mostly dissolved.
- Whisk in the cocoa through vanilla. Whisk in eggs until mixture is smooth.
- Using a rubber spatula, stir in the flour until moistened. Fold in the chocolate chips.
- Pour brownie batter into prepared pan and smooth the top with a rubber spatula or spoon.
- 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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