Difficulty: Medium - experience needed
Dietary guidance: v v d
1/2 cup applesauce
1/2 cup unsweetened rhubarb puree, slightly warm
1 cup sugar
1/3 cup cocoa
1/4 teaspoon salt
Substitute for 2 eggs
1/2 cup flour
2 teaspoons vanilla
1 cup dairy-free chocolate chips
Preheat the oven to 350 degrees. Generously grease a 9-inch-square pan.
Stir together the applesauce and rhubarb puree, followed by the sugar. Heat, stirring, over medium heat until the sugar dissolves. Remove from heat.
Stir in the cocoa and salt. Beat in the egg substitute. Stir in the flour, followed by the vanilla and the chocolate chips.
Spoon the batter into the prepared pan.
Bake the brownies for 25 minutes. Remove them from the oven. Loosen the edges gently with a table knife; then allow the brownies to cool. Cut into tiny pieces. Makes between 20 and 40 brownies, depending on how big you cut them.