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Preheat your oven to 350°F. Lightly grease an 8x8 inch baking pan with cooking spray or line with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.

In a large bowl, whisk together the unsweetened applesauce, maple syrup, vanilla extract, and egg until well combined and smooth.

In a separate medium bowl, combine the whole wheat flour, unsweetened cocoa powder, baking powder, and salt. Whisk these dry ingredients together until there are no lumps.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. A few small lumps are okay.

Gently fold in the dark chocolate chips. Reserve a small handful if you'd like to sprinkle some on top before baking.

Pour the brownie batter into the prepared 8x8 inch baking pan and spread evenly with a spatula. If desired, sprinkle the reserved chocolate chips over the top.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake, as this will result in dry brownies.

Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 15 minutes before attempting to cut them. This allows them to set properly and prevents crumbling.

Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares and serve.


Preheat your oven to 350°F. Lightly grease an 8x8 inch baking pan with cooking spray or line with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.

In a large bowl, whisk together the unsweetened applesauce, maple syrup, vanilla extract, and egg until well combined and smooth.

In a separate medium bowl, combine the whole wheat flour, unsweetened cocoa powder, baking powder, and salt. Whisk these dry ingredients together until there are no lumps.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. A few small lumps are okay.

Gently fold in the dark chocolate chips. Reserve a small handful if you'd like to sprinkle some on top before baking.

Pour the brownie batter into the prepared 8x8 inch baking pan and spread evenly with a spatula. If desired, sprinkle the reserved chocolate chips over the top.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake, as this will result in dry brownies.

Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 15 minutes before attempting to cut them. This allows them to set properly and prevents crumbling.

Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares and serve.
