Step 1

Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray.

Step 2

In a medium bowl, stir together the butter or coconut oil, vanilla extract, butter extract, and salt. Stir in the red food coloring. Stir in the unsweetened applesauce. Stir in the coconut sugar. Stir in the milk. Pour in the oat flour and cocoa powder, and sprinkle the baking powder over the top (to prevent it from clumping!). Stir in the oat flour, cocoa powder, and baking powder all at the same time until just incorporated. Stir in 2 ½ tablespoons of miniature chocolate chips.

Step 3

Spread the mixture into the prepared pan. Gently press the remaining miniature chocolate chips on top. Bake at 300°F for 16-20 minutes (16 minutes for the fudgiest and most gooey brownies, 20 minutes for firmer brownies). Cool completely to room temperature in the pan. Once they’ve reached room temperature, refrigerate the brownies for 24 hours for the best taste and texture before slicing and serving. (See Notes!)