Recipes & Diet

Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Vegan Mexican Brownies

Rate Vegan Mexican Brownies

4 star  Avg. rating 4 from 21 votes.

Recipe Information

Category: Desserts
# of Servings: 12
Recipe Created By: Kathy Przywara

Vegan Mexican Brownies

Your photo should meet the following requirements:

  • It must be in jpg/jpeg format
  • It must be no larger than 800px wide by 600px tall
  • It must be have a file size of less than 1Mb
  • Focus on the food: Use good lighting and take a close - up shot.


1/2 cup cinnamon applesauce
1/2 cup sugar, white or brown
1/4 cup vegetable oil
1/3 cup cocoa
3/4 cup flour (all purpose or see below for gluten-free mixture)
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips


Preheat oven to 350 °F. Grease an 8x8" or toaster oven sized baking pan.

In a medium bowl, mix together applesauce, oil and sugar. In a smaller bowl, combine remaining dry ingredients. Fold dry ingredients into applesauce mixture. Mix just to combine, do not beat. Fold in chocolate chips.

Spread batter into prepared pan and bake for 20 - 25 minutes or until a it tests done with a toothpick. Remove and allow to cool at least a little before cutting and devouring!


This is a very yummy brownie and works up well in a toaster oven. The cinnamon gives it a Mexican flair, but can be omitted. The chocolate chips add to the richness and an additional touch of gooeyness.

For a really decadent dessert, serve on a base of Raspberry Coulis and top with whipped topping.

Copyright © 2006 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


The cinnamon applesauce can be replaced with plain applesauce plus 1/2 tsp ground cinnamon. The cinnamon can be omitted entirely for a "plain" brownie. The plain brownies are very dark and rich.

An 8x8 (or 7x9) pan can be used, but a 6x8 toaster oven pan yields a thicker brownie. The batter can also be used to make 12 cupcakes (use liners or oil cups well). Bake cupcakes for 15 min. It can also be used to make 24 mini muffins (use liners or oil cups well). Bake for 12 minutes. This works very well in silicone baking pans including mini heart shapes.

To make gluten- free, use the following for the "flour":

1/4 cup white rice or sorghum flour
1/4 cup sweet rice flour
1/4 cup "starch" - I have tried this with all tapioca starch OR a combination of 2 Tbsp potato starch plus 2 Tbsp tapioca starch
1/2 tsp xanthan gum

Use dairy, egg, soy, corn, wheat and/or gluten, peanut and treenut free ingredients as needed.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

 This recipe is free of:

Return to top





This is delicious served with Raspberry Coulis -

The brownies come out dry and crumbly and I use rice flour blend that has rice flour, tapioca starch, potato starch, guar gum, and salt. I am trying to keep the brownies the top 8 allergen free. Could you offer some suggestions

Kathy P - KFA Admin 9/8/2015 8:35:53 AM

I have not tried any other flour combos than the one listed. Sweet rice flour acts differently in recipe than other flours or starches. If you are having trouble finding it, it's usually in the Asian section of the grocery store. Look for a white box with a blue star named Mochiko. You could probably use the mix you have to substitute the rest (rice flour, starch and xanthan). Also, these go from underdone to dry quickly, so be sure to check them early and pull them if they seem done. You want them to seem a little underdone when you remove them from the oven.

Return to top