1 1/2 cups sugar
3/4 cup unsweetened applesauce
2 tbsp water
2 tsp ground flaxseed
1/2 cup water
2 tsp vanilla extract
1 1/3 cup flour
3/4 cup cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 cup semisweet vegan chocolate chips (or just chop a block)
1 cup chopped pecans or walnuts
Preheat oven to 180C. Grease 20cm square baking tin with canola oil.
Stir together sugar, applesauce and 2 tbsp water in a bowl.
In a smaller bowl combine flaxseed and 1/2 cup water and add to applesauce mixture with vanilla.
In yet another bowl combine flour, cocoa, bp, salt, choc chips and nuts. Then add to applesauce mixture and stir until just combined.
Pour into pan and bake for 40 minutes. You want the brownies to be moist so the edges should start to come away from the pan as it's ready but it shouldn't be overcooked so that you get a cake-like brownie (unless you want it like that!) so the old clean knife in and out trick won't work. The knife should look like it's gone through moist cake but not doughy batter. Let it cool before cutting and cut with a sharp knife.