Butter-free Brownies

Adapted from the Moosewood recipe archives.  This recipe can be made vegan by using a vegan egg substitute, which should be easily located at your local grocery store.  To spice up the flavor, try adding a pinch of our Dark, or even just a touch of Star Anise or Cinnamon.


  • 1 cup unbleached flour
  • 1/3 cup unsweetened cocoa powder
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 oz unsweetened baking chocolate
  • ¼ cup canola oil
  • ¼ cup light corn syrup
  • ¼ cup unsweetened applesauce
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1 large egg + 1 egg white


  1. Preheat oven to 350ºF. Prepared 8×11 inch baking pan with cooking spray. Sift together flour, cocoa, salt, baking soda, and baking powder. In a saucepan, melt the chocolate in the oil on medium-low heat and transfer to a mixing bowl.
  2. Stir in corn syrup and applesauce. Add brown sugar and vanilla and beat until creamy, about 2 minutes. Add the egg and egg white and beat for another minute, or until smooth.
  3. Fold in sifted dry ingredients until just mixed and pour the batter into the prepared pan. Bake for 30-35 minutes, or until a knife inserted into the center comes out clean. Yields about 12 brownies.

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