Chocolate Brownies

Makes 16 servings

Preparation time: brownies, 10 minuTes; Topping, 10 minuTes
Baking time: 40 To 47 minutes
Freezes well
1 1/3 cups granulated sweetener
3/4 cup unsweetened applesauce (preferably organic)
1/2 cup + 2 tablespoons water
2 teaspoons flax powder
2 teaspoons vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegan chocolate chips

Chocolate topping:
1 cup powdered sugar
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/6 cup unsweetened cocoa powder (fill a 1/3-cup measuring cup only half full)
3 1/2 tablespoons arrowroot
1/2 Cup water

Preheat the oven to 350F.
Coat an 8-inch square baking pan with nonstick cooking spray.
Stir together the granulated sweetener, applesauce, and 2
tablespoons of the water in a medium-size bowl.
In a small cup, mix the flax powder with the remaining 1/2 cup of water.
Add to the applesauce mixture and stir to combine.
Add the vanilla and stir.
In another small bowl, combine the flour, cocoa powder, baking
powder, and salt.
Add the applesauce mixture to the flour mixture.
Stir just to combine.
Add the chocolate chips and stir to combine.
Pour into the prepared pan.
Bake for 40 minutes for chewy brownies, 45 to 47 minutes for
cakelike brownies (or until middle brownie is set when
you touch it, meaning you don't leave finger imprint but it's
not too springy and cakelike).

To make the chocolate topping: While the brownies are baking,
place the powdered sugar, canola oil, vanilla, cocoa powder,
and arrowroot in a small saucepan.
Stir to combine, using a wire whisk for best results.
Stir in the 1/2 cup of water.
Place over medium-high heat and keep stirring until the
mixture starts to thicken, but do not boil.
Pour the hot topping over the brownies and smooth out evenly.
Allow to cool in the pan completely before serving.

Hint: When making the topping, hold the pan over the heat.
Allowing the topping to thicken, don't have it sitting
directly on the burner. This enables it to thicken more
quickly, but still keeps it from coming to a boil.
The thickening power of arrowroot is destroyed if it boils.
The topping will thicken more as it cools, which is why it
should be spread on the brownies immediately and then allowed to cool.