Brownies

I love WFPB brownies that actually taste like normal brownies. This is a good recipe! I'm going to be brief, to give you more time to go make them now. Only thing I'd say is back off the walnuts a little. These are slightly too nutty for me, which is saying something.

Also, don't be intimidated by the original recipe's statement that these take an hour and 10 minutes from start to finish. I'd agree with that estimate if you mean from the time you leave to the grocery store to get the ingredients you don't have until the time you finish eating the whole pan.

True WFPB Brownies

Forks Over Knives

⅔ C maple syrup or honey
½ C unsweetened applesauce
2 T almond butter or peanut butter (I used PB and you can't taste the flavor in the brownie)
3 tsp ground flaxseed
1 tsp vanilla
½ C whole wheat flour
½ C walnuts, finely chopped (optional)
5 T unsweetened cocoa powder
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over the edges.

2. In a small bowl combine the maple syrup, applesauce, almond butter, flaxseed, and vanilla.
3. In a medium bowl stir together the flour, walnuts, cocoa powder, baking powder, baking soda, and salt. Add applesauce mixture to flour mixture, and stir just until combined. Spread batter in the prepared pan.
4. Bake 30 minutes or until firm. Cool in pan on a wire rack. Using edges of parchment paper, lift uncut brownies out of pan. Cut into 12 brownies.