Davey assisted me in making vegan brownie bites this evening. He helped measure and stir the ingredients and then, his favorite part of course, he helped me clean up the spatula and bowl. I'll dust powdered sugar hearts atop the bites this evening and take the bites to Marin Day School tomorrow for their Valentine's Day celebrations.
The brownie bites turned out pretty tasty if a bit sweet and tangy. Hm, more like chocolate cake with chocolate chips than brownies. Still, not bad. I'll experiment with the recipe in the future to get it perfected. Meanwhile, here it is as written in The Joy of Vegan Baking:
1-1/2 C granulated sugar
3/4 C unsweetened apple sauce
2 TB water
2 tsp ground flax seed
1/2 C water
2 tsp vanilla extract
1-1/3 C all purpose flour
3/4 C unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 C nondairy semisweet chocolate chips
Preheat oven to 350. Grease an 8x8 inch baking pan (or mini muffin tin as I did).
In a medium sized bowl, stir together the sugar, apple sauce and 2 TB water.
In a small bow or food processor, combine the ground flaxseed with the 1/2 C water. Add this to the applesauce mixture, along with the vanilla, and stir to combine.
In a separate small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips and nuts, if using. Add to the applesauce mixture and stir just to combine.
Pour in to prepared pan and bake for 40 minutes. The finished product should be moist. Bake longer if you like a cakier result. Remove from the oven and let cool before cutting. Store leftovers in the refrigerator for up to 5 days or in the freezer up to 3 months.