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Fall

Vegan Apple Brownies

by:
September 22, 2017
4
3 Ratings
Photo by Julia Gartland
  • Makes 12 Apple Brownies
Author Notes

Although a bit of a misnomer (they're more of an autumnal blondie/cake), these "brownies" make perfect use of your apple picking bounty. You want to let these cool thoroughly before you cut into them—45 minutes to an hour. I know, I know, but they're worth it. —Lauren Kretzer

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Ingredients
  • 1/2 cup virgin coconut oil, melted
  • 3/4 cup coconut sugar
  • 1/2 cup chopped walnuts
  • 1 cup soy yogurt
  • 2 medium Ginger Gold (or Granny Smith) apples, peeled and chopped into small dice (about 2 1/2 cups)
  • 1 cup whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
Directions
  1. Preheat oven to 350° F with rack placed in the center of the oven. Grease an ovenproof 8x8" baking dish with nonstick cooking spray.
  2. In a large bowl, add melted coconut oil and coconut sugar and mix until thoroughly combined. Stir in walnuts, soy yogurt, and chopped apples until ingredients are combined.
  3. In a separate bowl, whisk together whole wheat pastry flour, salt, nutmeg, cinnamon, baking powder and baking soda.
  4. Add flour mixture to apple mixture and stir gently until just combined. The "brownie" batter will be thick.
  5. Spread batter evenly into prepared baking dish. Bake for 30 minutes, or until golden and toothpick comes out clean. Let cool for at least 45 minutes before cutting into 12 bars.
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Call Them Apple Brownies or Apple Blondies or Neither; They're Awesome

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8 Reviews

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Nanda G. February 4, 2019
I used grapeseed oil in place of coconut (cutting fat right now) and full-fat cow milk yogurt. I also left out the walnuts. I don’t think any of these modifications would substantially change the end result. Mine were very wet, perhaps oily but mostly just wet. Next time I will cut the oil to 1/3 C and see if that dries them out a bit. Otherwise I would cut back on the yogurt or add a tablespoon of coconut flour. The taste is great, though!
Alex T. September 24, 2018
I used a stick of butter and a cup of fat free Greek yogurt, and I threw in 3/4 cup of mini butterscotch chips. Sooooo good. I also left the skin on the apples because I dig the texture. Works great, next time I'll use a bit more flour though.
Nanda G. February 4, 2019
Do you think Greek yogurt is closer to soy yogurt than regular yogurt? I’ve never used soy yogurt so I have no idea what it’s like.
Darlene S. November 5, 2017
If the original recipe called for 1/2 cup butter...if you use coconut oil you would use 3/4 the amount called for. So 6 Tbsp of coconut oil would be the amount needed. :-)

chankari November 4, 2017
I made a half batch of this tonight and like the other reader, also found them really oily. The flavor was quite good, with the walnuts providing some nice crunch. But they were mushy with oil and I ate the sides only...
Aria A. October 22, 2017
I was immediately drawn to making these. I followed the recipe as is (substituting Spelt Flour for wheat and adding a 1 tsp of ground ginger was my only change) The taste was delicious but they were WAY TOO OILY. Next time I'll try it with 1/3 cup oil instead.
krikri October 22, 2017
One of the commenters on the blogged recipe used regular yogurt (which you can read here https://food52.com/blog/20712-call-them-apple-brownies-or-apple-blondies-or-neither-they-re-awesome).
I expect it would be fine - it's what I'm going to do. I'll probably use butter as well, instead of coconut oil. It's too hard to find.
Annabelle October 19, 2017
Would this work with cane sugar and cow yogurt?