To those of you that saw the title and thought to yourself “Oooo, I’m excited to see what type of chicken recipe Lance is going to post”, I deeply apologize. Maybe next time.

Put on your favorite Martha Stewart Apron and let’s get cooking!

Preheat the oven to 350 degrees. Spray an 8-inch square pan with pam.

Put the honey in a microwave-safe bowl and heat for ~60 seconds. It should be runny with tiny bubbles.

Add cocoa, mix with a fork, and let it cool.



In a separate bowl (or in my case a pan because my other bowl is at the neighbors) whisk flour, baking powder, baking soda and salt.

In ANOTHER bowl, combine/whisk applesauce, oil, egg and vanilla until blended.

Add honey-cocoa mixture and whisk until smooth (or draw circles in it and take pictures).

Add flour and… MIX!

Place into square pan.

Cook for ~25 minutes, or until edges are dry and toothpick comes out clean.

Pretty tasty! Very soft/spongy/moist, so not as tough as regular brownies.

Ingredients

  • Olive oil spray for pan
  • 2/3 cup mild honey, such as clover or orange blossom
  • 1/3 cup natural, unsweetened cocoa powder
  • 1/2 cup white whole-wheat flour
  • 1/4 teaspoon aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons olive oil
  • 1 large egg, room temperature
  • 3/4 teaspoon pure vanilla extract

16 total servings

  • Calories: 86.2
  • Fat: 2.2 g
  • Protein: 1.3 g
  • Carbohydrates: 16.0 g
  • Sodium: 63.6 mg