Veggiegirl's Cranberry-Apricot-Banana Brownies

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["nonstick cooking spray", "1 ¼ cups applesauce", "1 cup cocoa powder", "1 cup unrefined sugar (I used organic turbinado sugar)", "1 banana, chopped into small chunks", "1 teaspoon pure vanilla extract", "1 ⅓ cups gluten-free flour (I used Bob's Red Mill GF All Purpose Baking Flour)", "2 cups semisweet vegan chocolate chips (I used the Enjoy Life brand of allergen-free chocolate chips)", "¾ cup dried cranberries", "¾ cup apricot preserves", "1 cup hemp milk, adding more to the mix if necessary (or another nondairy ""milk"" of your choice)"].

Yes, Veggiegirl's Cranberry-Apricot-Banana Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.