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Preheat oven to 350 degrees.
Spray a 8×8 baking for thicker brownies or 9x13 baking dish for thinner brownies with non stick cooking spray. Set aside.
In a small mixing bowl combine unsweetened almond milk, unsweetened applesauce sauce, and vanilla. Whisk until well combined.
In a separate large mixing bowl, combine all purpose flour, unsweetened baking cocoa powder, salt, baking powder, brown sugar sweetener, white sugar sweetener, cornstarch, and instant coffee (if using).
Whisk until combined.
Gradually stir wet ingredients into dry ingredients. Stir until well combined.
Pour batter into prepared baking pan.
Bake for 25-28 minutes if using a 8x8 baking dish or 18-20 minutes if using a 9x13 baking dish.
Remove from oven. Allow them to cool for at least an hour on the counter.
Once they have cooled; melt the no sugar added chocolate chips and light butter in a microwavable bowl in the microwave for 45-60 seconds-stirring every 30 seconds.
Drizzle melted chocolate topping over cooked brownies and smooth evenly over the top of the brownies.
Place brownies in the refrigerator for an hour-these brownies taste even better once they have chilled for a bit.
Remove from fridge and let them sit for five minutes before cutting into nine brownie squares- three rows by three rows to get nine even brownies.
Store leftover brownies in an airtight container at room temperature for 2 days or up to a week in the refrigerator. Brownies can be stored in the freezer for 2-3 months.