Green Bing.

The husband thinks this is a bit of a misnomer, but mostly because he thinks all brownies must be fudgy and cake-like brownies are actually ... cake. I'd like to call this recipe, Super Antioxidant Guilt-free Blueberry Cake/Torte Brownie Delight, but it's a bit wordy. 

While I'm not sure what to call these, they are delicious and they are full of awesome, non-guilt-inducing ingredients. Huzzah! 

Here is the recipe:
 

Vegan Blueberry Brownies

• 1 cup organic applesauce (just apples, no added sugar or extra junk in there)
• 1/2 cup organic cane sugar
• 1 teaspoon vanilla (I ran out, so I didn't use this, but it might give a good base flavor)
• 1 cup organic whole wheat flour (original recipe called for white flour, too, but I just doubled the wheat flour instead)
• 1/3 cup Ghiardelli natural unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/3 cup chopped walnuts or pecans (didn't add these, but you could)
• 1/2 cup fresh or frozen blueberries

Grease pan. Preheat oven to 350 degrees and spray an 8-inch square baking pan. (used a slightly smaller pan)

In a medium mixing bowl, combine applesauce, sugar, and vanilla.

In another bowl, whisk together flour, cocoa, baking powder, soda, and salt. Make a well in the center and add wet ingredients; mix until just combined. (At this point I had a clump of dense and not completely moist dough. To remedy this, I added a sprinkle of water over the frozen blueberries and when I added them, it was just enough to moisten the dough bowling ball I had made into a thick batter.)

Gently fold in walnuts and blueberries. Spread mixture into prepared pan and bake for 25 to 30 minutes, until center is firm and not sticky. (I used the knife test; you know, stick a knife in and make sure it comes out clean. It took closer to 40 minutes for my batch.)

Let cool completely before slicing. (This is very important. They tasted MUCH better after a bit of waiting.)

Makes 16 brownies. (My batch made 12.)

Find the original recipe here.