Here’s a fruity variation on brownies — with plenty of dried apricots and a dollop of applesauce — that my family likes just as much as the all-chocolate version.
Makes: 9 to 12 squares or 8 to 12 wedges
- 1 ½ cups spelt or whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of ground nutmeg
- 2 tablespoons ground flaxseeds, optional
- ½ cup applesauce or vanilla nondairy yogurt
- ¼ cup maple syrup or agave nectar
- 2 tablespoons safflower oil
- ¼ cup plain or vanilla rice milk, or as needed
- ¾ cup finely diced dried apricots
- ¾ cup semi-sweet chocolate chips, preferably cane juice sweetened
- ¼ cup finely chopped walnuts, optional
Preheat the oven to 350 degrees F.
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 or 9-inch round cake 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 or wedges to serve.
Per square (based on 9 squares) Calories: 155; Total fat: 5g; Protein: 3g; Fiber: 2.7g; Carbs: 25g; Sodium: 78 mg