Chewy cupcake brownies

Total Time
35 min
15 min
20 min
No one will ever guess these decadent brownies are vegan. We made a few ingredient swaps in a traditional brownie recipe, and the result is just as fudgy and chocolatey as the standard version. Eggs are replaced with applesauce to deliver their moist, dense texture and a combination of apple cider vinegar and baking soda stand-in for the leavening. Cocoa delivers its rich chocolate quality while brown sugar deepens the flavor. Before purchasing the margarine, read the label on the package to be sure the one you select is truly vegan. Buy one that’s free of casein, whey, lactose or animal by products. You could also use coconut oil.


All-purpose flour

¾ cup(s)

Unpacked brown sugar

½ cup(s), firmly packed

Unpacked brown sugar

1 Tbsp, firmly packed

Unsweetened cocoa powder

3 Tbsp

Baking soda

½ tsp

Table salt

¼ tsp


½ cup(s)

Unsweetened applesauce

¼ cup(s)


½ tsp, cider


1½ tsp, melted

Vanilla extract

½ tsp


  1. Preheat oven to 350°F.
  2. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and stir until batter is smooth.
  3. Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
  4. Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.