Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut oil, melted
1 cup granulated sugar or coconut sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a separate bowl, whisk together the melted coconut oil, granulated sugar, unsweetened applesauce, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the dairy-free chocolate chips into the brownie batter.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be cautious not to overbake, as you want the brownies to be fudgy.
Once baked, remove the brownies from the oven and let them cool in the pan for about 15 minutes.
Use the parchment paper overhang to lift the brownies out of the pan. Place them on a wire rack to cool completely before cutting into squares.
Nutrition Facts (per brownie, based on 16 servings):
Calories: ~150
Total Fat: 9g
Saturated Fat: 7g
Total Carbohydrates: 19g
Dietary Fiber: 2g
Sugars: 12g
Protein: 1g
