For a small sheet we need:
-250g vegan dark chocolate
-200g flour (type 405)
-2 tsp baking powder
-200g sugar
-50g baking cocoa
-5 tbsp applesauce
-100ml vegetable oil (any part of it activated)
-150ml almond milk
Directions:
-Roughly chop 200g of the dark chocolate and melt it in a double boiler. Let the chocolate cool for about 10 minutes. Meanwhile, combine the flour with the baking powder, sugar, and cocoa powder in a bowl.
-Preheat oven to 180°C (350°F) top/bottom heat (160°C fan/convection oven). Grease a small baking sheet (approx. 28 x 23 cm) or line it with baking paper. Add the applesauce, sunflower oil, and almond milk to the flour mixture and mix everything together. Now add the melted dark chocolate and mix briefly again. Pour the batter into the baking sheet and smooth it out.
-Bake the brownies in the preheated oven for about 25-30 minutes. Check if the brownies are done with a toothpick. There should still be a few moist crumbs clinging to the toothpick, so the brownies are still nice and moist. Let the brownies cool completely.
-Roughly chop the remaining dark chocolate and melt it in a double boiler. Using a spoon, spread the melted dark chocolate over the brownies in stripes. Let the chocolate set, then slice the brownies with a hot knife. This recipe yields approximately 12 pieces. The brownies can be stored in an airtight container for approximately 3-4 days.
