These brownies are outrageously moist and intensely chocolaty. Whip up a batch the next time you're jonesing for chocolate and you won't be disappointed.
Makes 16 two-inch squares
- Olive oil spray
- 2/3 cup mild honey, such as clover or orange blossom
- 1/3 cup natural, unsweetened cocoa powder
- 1/2 cup white whole wheat flour
- 1/4 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 tablespoons olive oil
- 1 large egg, at room temperature
- 3/4 teaspoon pure vanilla extract
Preheat the oven to 350°F. Spray an 8" square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup. Microwave on high until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, place the flour, baking powder, baking soda and salt in a small bowl. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg and vanilla. Whisk together until well blended. Add the honey and cocoa mixture, then whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 two-inch squares. Store the brownies in an airtight container at room temperature for up to 3 days.
Calories: 86.2 kcal
Fat: 2.2 g
Protein: 1.3 g
Carbohydrates: 16.0 g
Sodium: 63.6 mg