Veggiegirl's Cranberry-Apricot-Banana Brownies

• nonstick cooking spray
• 1 14 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 13 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)
• 34 cup dried cranberries
• 34 cup apricot preserves
• 1 cup hemp milk, adding more to the mix if necessary (or another nondairy "milk" of your choice)

1. Preheat the oven to 350 degrees F (180C), and coat an 8"x8" pan with nonstick cooking spray.
2. In a large bowl, combine all of the ingredients, in the order that they appear in the ingredients list.
3. Pour mixture into the prepared pan.
4. Bake for about 35 to 40 minutes, or until a toothpick inserted in the middle of the pan comes out clean.

nonstick cooking spray, applesauce, cocoa powder, unrefined sugar, banana, vanilla, flour, semisweet vegan, cranberries, apricot preserves, hemp milk

Taken from www.food.com/recipe/veggiegirls-cranberry-apricot-banana-brownies-322364 (may not work)