Dark Chocolate Brownies the Engine 2 Diet way


Tonight, the kids and I made Dark Chocolate Brownies from Rip Esselystn’s The Engine 2 Diet. We needed some for a sampling event tomorrow, so we doubled the recipe and baked multiple batches in a mini muffin tin (makes 24 tiny muffins). They are really good—very chocolatey. Didn’t get around to taking a picture, but maybe tomorrow before we use them…

Dark Chocolate Brownies

Makes about 20 brownies


  • ½ cup light brown sugar, packed
  • ½ cup raw sugar {we used vegan cane sugar)
  • 1 cup unsweetened applesauce
  • 1 T Ener-G egg replacer mixed with ¼ cup water {I’ve seen copies of this recipe that call for any egg substitute. I don’t really care for Ener-G, which is why I still had some left in the pantry, so maybe next time I’ll try flax.}
  • ¼ cup + 2 tbsp soy milk
  • 1½ tsp vanilla extract
  • 1½ tsp apple cider vinegar
  • 1½ cups whole wheat pastry flour
  • ¾ cup cocoa powder {see next comment}
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1½ cups 60 percent (or greater) cocoa powder {Cocoa powder ingredients are confusing. I only had one type of cocoa powder, from the bulk bin at Whole Foods. So we just used 2¼ cup of cocoa powder total.}
  • 1½ cups (dairy-free) 60% chocolate chips or chunks {we used vegan chocolate chips, placing several on top of each mini muffin}


Preheat oven to 375º. Combine the sugars and applesauce with an electric or handheld mixer. Beat in the Ener-G mixture, soy milk, vanilla, and vinegar. Combine the dry ingredients (except the chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9×13 inch baking dish. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean. {We used the mini muffin pan, and baked each pan for 10 minutes.}

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