I know this is a pretty commonly searched recipe, but since I sell a brownie mix and have a couple varied recipes online, I felt the need to include my vegan friends! Vegan brownies can often come out differently texture or taste wise so for my own recipe I really focused on making a brownie that seemed similar to my delicious classic recipe. 

 This recipe makes around 9 brownies

 Ingredients:

1/3 Cup (32g) Unsweetened Cocoa Powder 

¾ Cup (100g) All Purpose Flour

¼ Tsp (1g) Baking Powder

¼ Tsp (1g) Salt

1 Cup (220g) Granulated Sugar

½ Cup (113g) Vegan Butter, Melted (or 1/3 cup (75mL vegetable oil if you don’t have the butter)

1 Tsp (4g) Vanilla Extract

½ Cup (120g) Applesauce

1/3 Cup (80g) Creamy Peanut Butter

Directions:

1.     Preheat oven to 350 Degrees F (176C) and grease a 8x8 inch baking dish with cooking spray, optionally line with parchment then spray the parchment as well. 

2.     In a large bowl, combine the cocoa, flour, baking powder, salt and sugar with a whisk. 

3.     Add the melted butter or oil, vanilla and applesauce, and whisk the mixture for about a minute after it comes together. 

4.     Pour the batter into the prepared dish, then place spoonfulls of the peanut butter all over the batter and use a knife to swirl it throughout the batter.

5.     Bake for 30-35 minutes or until set. Allow to cool completely, and I recommend chilling for about 30 minutes before cutting, this makes them more fudgy. 

Store tightly wrapped in plastic or in an airtight container at room temperature or in the refrigerator for up to 4 days or freeze for up to a month.