If you enjoy cake-like brownies – then these are for you! I’ve been experimenting with trying to find a Paleo, gluten-free, vegan brownie that actually rises. Here is the final result!

Ingredients

• 3/4 cup vegan butter softened (I used olive oil, soy-free Earth Balance)
• Egg Replacer for 2 eggs (I used 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water) or 2 eggs (if not vegan or allergic)
• 4 oz chocolate chips (Use Lily’s Baking Chips to make a sugar-free & vegan – they are sweetened with stevia for Paleo Brownies, or Enjoy Life chips to make them vegan, but they won’t be Paleo)
• ¼ cup coconut sugar
• ¼ cup maple syrup sugar or just extra coconut sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme)
• 1 ½ teaspoons vanilla
• ½ cup applesauce
• ⅔ cup cacao powder
• 1 ½ cup almond flour (I used Blue Diamond that I bought at Costco)
• ¼ teaspoon real salt
• ¼ baking soda

Directions

1. Preheat oven to 350, and lightly grease an 8-inch baking pan
2. Melt butter and chocolate chips in the microwave for 30 seconds. Remove, stir and microwave for 15 seconds. Or, melt them on low heat in a medium saucepan.
3. Prepare egg replacer in a glass mixing bowl (3 teaspoons egg replacer and 4 tablespoons warm water). Stir to combine to a nice paste.
4. In a mixing bowl combine the applesauce, sugars, vanilla, butter/chocolate mixture, cacao, and egg replacer. Beat well to incorporate.
5. In a separate bowl, combine almond flour, salt, and baking soda.
6. Add to dry ingredients to wet and mix until well combined.
7. Spread evenly into greased pan.
8. Bake for 30 – 35 minutes.
9. Let cool completely