Double-Chocolate Single-Chin Brownies

I know running 5 miles is no marathon, but I think it took more energy than I assumed and I was worn out the next day. By Monday afternoon, I was craving brownies, but had no Betty Crocker boxed mixes in the house. I have bookmarked several recipes claiming to be the "best brownies ever," but most of them involve melting chocolate and butter. I wanted instant gratification. So I made this recipe again. 

 
They don't have the flaky quality of a boxed mix, and I'm sure the flavor isn't as complex as some of the other, well, more complex recipes. However, they're easy to make and they produce a rich, dense, fudgy brownie. And since they're vegan, I can lick the batter bowl clean without worrying about salmonella!
 
Mama Pea's Double Chocolate-Single Chin Brownies

• 3/4 cup whole wheat pastry flour
• 1/3 cup cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened applesauce
• 1/3 cup organic sugar
• 1 tsp vanilla
• 1/2 cup chocolate chips

Preheat oven to 350 degrees.  In a large bowl, combine flour, cocoa, baking powder, baking soda and salt.

In a smaller bowl, combine applesauce, sugar and vanilla. Add wet to dry and mix until just combined.  Fold in chocolate chips. Pour batter into an 8×8 (I used 9x9 and it was fine) pan that has been sprayed with cooking spray.

 Bake for 20 minutes or until brownies are set and edges are coming away from the pan. Let cool before cutting. These are best served warm with a little bit of vanilla ice cream on top. Ross doesn't like them, but I'm obsessed. If he doesn't eat them, it means more for me!