08 July 2012

brownie cookies

Brownies, but in cookie form.  Bonus: no eggs, so even the squeamish can eat it raw!


A box of brownie mix

About a cup of apple sauce

A little bit of vanilla soy milk (you could use regular milk or even water, but I like this because it adds body and it's what I have on hand)

optional: extra flour

Preheat oven to 400.

Mix the apple sauce into the brownie mix.  It will take a while before it starts looking wet.  Add just enough soy milk to make a thick batter.  (I added a bit too much at first, so I added some extra cake flour to thicken it back up a bit.)  Chocolate chips or nuts would be tasty too.

Let it rest for a few minutes to thicken.

Dollop onto your favorite nonstick baking surface.  Give 'em space because they want to spread.  Bake 8-12 minutes (until no longer wet), then remove to cool.  I recommend eating them as soon as possible without burning your mouth because that severely impedes enjoyment.

Make sure the pan cools completely before you put the next batch on, you don't want too much extra spreading.

(photos coming soon)