Egg-less Chocolate Brownie

 This brownie recipe is perfect for those who are allergic to eggs, or just simply want to eat a gooey brownie, and don't want to worry about it being under baked. This is really yummy when served with the Toasted Coconut Cream Cheese Frosting.

Egg-less Brownie

Ingredients:

1/4 cup water
1 cup unsweetened apple sauce
1/2 cup coconut sugar
2 cups chopped dark chocolate (72% for less sugar)
2 cups semi-sweet chocolate chips
3/4 cup greek yogurt
1 1/4 cups all purpose flour
1/4 cup wheat bran
2 tbsp chia seeds
1/2 tsp salt
4 tsp baking powder
1 tsp baking soda
1 tbsp vanilla bean paste

Preparation:

Preheat oven to 350 degrees F.

Combine water, apple sauce, and coconut sugar in a sauce pan. Bring to a boil, add chopped dark chocolate. Allow chocolate to melt, and remove from heat.

While mixture is in the sauce pan combine remaining ingredients in a bowl. Once chocolate is melted add to remaining ingredients until just combined.

Pour mixture into greased 9x13 cake pan, or into muffin pans if you want individual portions.

For this I used mini muffin pans, and regular muffin pans filled halfway for individual pre-portioned brownies.

The amount of baking powder was for an egg substitute. For each egg in brownies substitute 1/4 cup apple sauce and 1 tsp baking powder. So this recipe has a lot, and likely will be fine with less.