Like many other bloggers (or so I imagine), I’m perpetually working on a backlog. I try to stay on top of it as best I can, but I feel like I’m always a month or two behind, no matter what I do. On top of that, not everything I create makes it to the blog (far from it), so oftentimes recipes will tumble into the abyss of my hard drive and never come out alive. Usually, that’s fine—I do try to share my very best stuff with you guys. But every once in awhile, a true gem that I have every intention of posting somehow falls through the cracks. Such is the case with these life-changing brownies that I made in…wait for it…September 2011. (::hides face::)
I just came across them again yesterday, and I just knew I couldn’t not post them. Do take note that these were created several months before I went gluten-free, so they DO contain gluten, and I haven’t tried making them any other way. (However, if anyone would like to take on the challenge of de-glutenizing them, please let me know what you come up with!)
These luscious brownies contain a triple dose of chocolate in the forms of cocoa powder, chocolate milk, and chocolate chips. You won’t be able to stop at just one.
Those of you that can eat gluten NEED to make these. NOW. Trust me.
Dairy-Free, Egg-Free, Soy-Free, Nut-FreePer brownie: 295 calories, 13.7g fat (10g sat), 45.3g carbs, 4g fiber, 2.6g protein
- 1 cup whole wheat pastry flour
- 1/2 cup spelt flour (or additional whole wheat pastry flour)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cream of tartar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups evaporated cane juice or organic sugar
- 1 1/4 cups chocolate nondairy milk (use coconut or hempmilk for nut-free)
- 1 cup unsweetened applesauce
- 1/2 cup melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 (10-oz.) bag nondairy chocolate chips, divided
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking pan with cooking spray.
- In a large bowl, sift together the flour, cocoa powder, cream of tartar, baking powder and soda, and salt (this is the dry mixture).
- In a medium bowl, whisk together the sugar, chocolate milk, applesauce, oil, vinegar, and vanilla (this is the wet mixture).
- In a small bowl in the microwave (or on the stove in a double boiler), melt 2 ounces (about 1/3 cup) of the chocolate chips. Whisk the melted chocolate into the wet mixture.
- Add the wet mixture to the dry mixture, and gently stir together with a wooden spoon (or fold together with a spatula) until very few clumps remain (don’t overmix). Fold in the remaining 8 ounces of chocolate chips.
- Pour the batter into the prepared pan and bake for 35-40 minutes, until the brownies spring back slightly when touched and have pulled away from the sides of the pan. Remove from the oven and let cool completely before cutting and serving.
Variation: Add 1 teaspoon peppermint extract to the batter for Mint Chocolate Brownies.
Chef's Tip: If you don't have chocolate nondairy milk on hand, by all means use plain or vanilla milk. These are almost-just-as scrumptious when made as Double Chocolate Brownies!
Yes, it’s been over a year since I’ve tasted these beauties…
…but I remember them like it was yesterday.
Every. Ooey. Gooey. Tender. Fudgy. Chocolatey. Perfect. Bite.