Combining chocolate and fruit is never a bad idea, in my opinion. It just makes sense. What could be better than two of my favorite foods joining forces? When I saw a recipe that unites peaches with chocolate brownies, I knew I had to have it on my plate and in my belly as soon as possible. The original list of ingredients from Sandra's Easy Cooking included eggs and butter, which I swapped out with unsweetened applesauce and Earth Balance. The end result is a beautiful coupling of dense cake and summer fruit that contains just the right amount of sweetness.

Upside Down Peach Brownies [Vegan]



  • 1 1/2 cups vegan refined sugar
  • 1/2 cup cocoa powder
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegan butter, softened
  • 1/2 teaspoon sea salt
  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 15-20 peach slices, canned*
  • 1 tablespoon vegan confectioners' sugar


  1. Preheat your oven to 350 degrees Fahrenheit and line an 8x8" square pan with parchment paper.
  2. In a large bowl, mix together the refined sugar, cocoa, applesauce, vanilla, Earth Balance and sea salt on low speed until combined.
  3. Add in the flour and mix on medium speed until all ingredients are fully combined. The batter will be pretty thick.
  4. Place the peach slices in rows in the bottom of the pan, on top of the parchment paper, and sprinkle the brown sugar over top of them.
  5. Pour the batter on top of the peaches, spreading it out evenly with a spoon.
  6. Bake for 35-40 minutes, until a toothpick can be inserted and removed cleanly.
  7. Remove the brownies from the oven and allow to cool for 10 minutes before removing them from the pan.
  8. Placing a place on top of the pan, flip the brownies over on top of the plate.
  9. Remove the pan and peel off the parchment paper.
  10. Allow the brownies to cool to room temperature, sprinkle with confectioners' sugar and enjoy!