I eagerly await apple season every year so I can bake this rich, delectable cake. It is ideal for fall holidays since dried cranberries are added. The finishing touch is the glaze made of salted caramel.
| Prep Time: | 15 mins |
| Cook Time: | 18 mins |
| Total Time: | 33 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 2 (4 ounce) containers applesauce
- ¾ cup white sugar
- ½ cup peanut butter
- ¼ cup water
- 1 fluid ounce coffee-flavored liqueur (such as Kahlua®), or more to taste
- 1 tablespoon egg replacer
- 1 tablespoon honey, or more to taste
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup chopped walnuts (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch glass baking dish.
- Combine applesauce, sugar, peanut butter, water, coffee-flavored liqueur, egg replacer, honey, and vanilla extract in a large bowl; mix until well-blended.
- Sift flour, cocoa, baking powder, and salt together in another bowl. Stir into applesauce mixture. Pour batter into the prepared baking dish. Sprinkle walnuts on top.
- Bake in the preheated oven until edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached, 18 to 25 minutes.
- Use 2 large eggs instead of the replacer if not vegan.
Reviews
These brownies were disappointing. They came out very dry