^[1]Here’s a fruity variation on brownies that my family likes just as much as the all-chocolate version.

Makes: 12 squares

• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of ground nutmeg
• 2 tablespoons ground flaxseeds, optional
• 3/4 cup applesauce or vanilla nondairy yogurt
• 1/4 cup maple syrup or agave nectar
• 2 tablespoons safflower oil
• 1/4 cup plain or vanilla rice milk, or as needed
• 3/4 cup finely diced dried apricots
• 3/4 cup semi-sweet chocolate chips, preferably cane juice sweetened
• 1/4 cup finely chopped walnuts, optional

Preheat the oven to 350 degrees.

In a mixing bowl, combine the first four (dry) ingredients plus the optional flaxseeds and stir together.

Make a well in the center and pour in the yogurt, syrup, oil, and enough rice milk to make a smooth and slightly stiff batter. Stir until completely mixed. Stir in the apricots, chocolate chips, and optional walnuts.

Transfer the mixture to a lightly oiled 9- by 9-inch baking pan. Bake for 25 to 30 minutes, or until the top is golden brown and a knife inserted into the center tests clean (with the exception melted chocolate chips). Allow to cool in the pan until just warm, then cut into squares to serve.

• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[2].
• Explore more of VegKitchen’s Vegan Cookies and Bars ^[3].