Fudgy Brownie Thins
These chewy, crackly brownies are one of those recipes that disappear quickly every time I make them. They are cut into squares and always seem to be the first thing gone from the dessert table. They bake up thin with that shiny, crackly top and a fudgy center, and you would never guess they are made without eggs or dairy. They are completely egg-free and dairy-free, and have even been shared as teacher gifts, with more than a few emails afterward saying they disappeared fast.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 1/3 cup neutral oil (like avocado or sunflower)
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla
- 2-3 tbsp dairy-free milk (as needed for texture)
- Optional: dairy-free chocolate chips
- Optional: flaky salt for top
Instructions
- 1Preheat and prep
Preheat oven to 350°F (175°C). Line a baking sheet or 9x13 pan with parchment paper.
- 2Mix dry ingredients
In a large bowl, mix together the flour, cocoa powder, baking soda, and salt.
- 3Mix wet ingredients
In another bowl, whisk together brown sugar, cane sugar, oil, applesauce, and vanilla until glossy.
- 4Combine the batter
Combine the wet and dry ingredients. Stir until thick and smooth. Add a splash of dairy-free milk only if the batter is too stiff.
- 5Spread and bake
Spread batter thinly on the parchment using an offset spatula, about 1/4-inch thick, aiming for a sheet pan-style slab. Bake for 15-18 minutes until the edges are set and the top is crackly. Optionally, halfway through baking, press a few chocolate chips or flaky salt on top.
- 6Cool and slice
Cool completely, then slice into thin sticks, triangles, or bite-sized squares.
