Chocolate Chunk Brownies

This recipe is slightly adapted from the Forks Over Knives Fudgy Brownie recipe.  These are very good and can be made without the Mega Chunks and walnuts if you prefer. 


¾ cup pure maple syrup

½ cup applesauce, unsweetened

1 egg replacer (Ener-G Egg replacer recommended)

1 t. pure vanilla extract

1/3 cup cocoa powder, unsweetened

½ cup whole grain spelt or oat flour

½ cup raw walnuts, finely chopped

¼ t. aluminum-free baking powder

¼ t. baking soda

¼ t. sea salt

2/3 cup Enjoy Life Mega Chunks, semi-sweet



Preheat the oven to 350 degrees.   Use a non-stick pan, or line an 8” square with parchment paper.


In a medium bowl, combine the maple syrup, applesauce, egg replacer, and vanilla and whisk until well blended.  In a separate large bowl, whisk together the cocoa powder, flour, walnuts, baking powder, baking soda, and sea salt. 


Add the maple syrup mixture to the flour mixture and gently fold them together with a rubber or wooden spatula.  Stir in the Mega Chunks then spread the batter into prepared pan.  Bake until the top of the brownie is firm to the touch, about 30 minutes.


Once baked, place the pan on a wire rack to cool for 1 hour.  Use the parchment paper to pick up the brownie block and transfer to a cutting board.  Slice into 12 squares.  Note:  if you would like clean cuts, wipe the knife after each cut and dip in hot water.  Store the brownies in an airtight container in a cool place for 3 – 4 days.