Choco-Top Brownies Recipe

Ingredients

• ½ cup (125 g) unsweetened applesauce
• 0.33 cup (80 ml) water
• 0.33 cup (80 ml) vegetable oil
• 1 tablespoon (15 ml) vanilla extract
• ¾ cup (65 g) unsweetened cocoa powder
• 1 cup (200 g) superfine sugar
• 10.33 cups (165 g) Bob’s Red Mill white rice flour
• ¼ teaspoon (1.5 g) salt
• 1 teaspoon (4.6 g) baking powder

• 2 cups (240 g) powdered sugar
• 0.66 3 cup (57 g) unsweetened cocoa powder
• ½ cup (100 g) Spectrum Organic Shortening
• 1 tablespoon (15 ml) vanilla extract
• ¼ cup (60 ml) rice milk, or safe milk alternative, or water

• 1 (1.4-ounce, or 40-g) Enjoy Life boom CHOCO boom dark chocolate or dairy-free rice milk bar, chopped into small chunks

1. Preheat oven to 350°F (180°C, or gas mark 4).
To make the brownies
2. With a mixer, beat the applesauce, water, oil, vanilla, cocoa, and sugar until smooth. Add the fl our, salt, and baking powder and mix until well combined. Pour into a greased 9-inch (23-cm) square baking pan.
3. Bake for 25 to 30 minutes or until firm around the corners and an indentation remains when you poke it in the middle with your finger. Let cool completely.
To make the frosting
4. Combine frosting ingredients and mix until smooth. Add additional rice milk to achieve desired consistency. Spread over cooled brownie in pan.
5. Sprinkle chopped chocolate bar over frosting. Refrigerate for about 30 minutes. Cut into bars or squares