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-Free
Per brownie: 295 calories, 13.7g fat (10g sat), 45.3g carbs, 4g fiber, 2.6g proteinIngredients
- 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
Instructions
- 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.
Notes
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.
Wow, these sound awesome! So glad that u remebered to share them. Better late than never. I’m going to try them next time I have an insatiable craving for chocolate. Thank you : )
Better late than never, indeed! Matt may demand another pan or two of these this fall, so maybe I better pick up some wheat flour just for him.
I will make them gluten-free…stay tuned.
OOH! If there’s any girl that’s right for the job, I know it’s you. Report back!!
Okay, so long overdue…but they didn’t quite work out with my g-free mix. And partly because I had forgotten that I had added some sorghum flour to it several months ago (I keep a huge batch mixed up and stored in the freezer). Sorghum makes baked goods REALLY, REALLY soft, like cakes and muffins. Not so great for brownies, lol. Now that probably wasn’t the only issue…I just think there was probably too much liquid in this recipe for my gluten-free mix. It DID turn out to be a delicious and gooey cake however, that would not even stay in tact when I tried to cut it and lift it from the pan, even with the addition of a good dose of xanthan gum. Nevertheless, hubz and I finished the pan in just a few days…it was good.
So, I’d say if you don’t care about cosmetics, you could use my mix. Otherwise, may have to find something else. Better Batter, which is a g-free mix you can get from Hy-Vee, might work. It ‘tightens up’ pretty quick, so it might stand up to the lack of eggs and high amount of liquid. But there are hundreds of great vegan AND g-free recipes out there anyway. 
Oh well, it was a fun and yummy experiment.
I won’t give up…I might play around with the recipe again after Halloween passes.
Well, that sucks it didn’t work out as beautifully as you’d hoped, but that’s good to know about the sorghum flour, etc. And hey, I’m not opposed to eating cake/brownies right of the pan with a spoon, after all… ;P
Whaaaaat is this?! I am trying to LOSE weight for my trip this weekend home to the 816, but lo. I just mixed the batter and licked the bowl already! (yum-O.)
Bahaha! A woman after my own heart.
Yum! I know what I am making soon!
You will LOVE these!
Man, that makes me want to bake brownies! Maybe I’ll try a famous blondie (plus the addition of raw cacoa) instead
Excellent idea! Or the Caramel-Fudge Brownies from Practically Raw…
I have recipes from 2010. High five, sisterfriend!
Woot!
Just fell off my chair. DROOOOOOOOL!!!!!!
I know, right?! I can’t wait till my friend Trish tries deglutenizing them – she’s going to report back.
You tempt me so! lol! Looks delicious, and I’m sure you enjoyed it! Can’t believe we’re only a week or so away!! Can’t wait for you to be here!!! <3
I sure did! I’d eat them now if I could.
I KNOW! This time next week, we’ll be chatting and uncooking up a storm. I can’t wait!!
These look delicious – and the pictures with the melty chocolate. Man, that works. Thanks for sharing!
You bet! Ohh, they are SO good.
Amber, these look *amazing*
I can’t wait to try them. I’ve been craving chocolate all week. I’m sure this’ll be the thing to get me my chocolate “fix”.
Oh Kelly, you MUST try these! They will fix ANY chocolate craving.
ooooh gooey brownies.. come to me! these look fantastical! these are happening this weekend for hubb’s birthday! cakes arent fun anymore:)
Brownies are Matt’s favorite dessert; he’d take them over cake any day
I hope you and hubby love these – I know you will!
yes! My kind of brownie!
You’ll love ‘em!
I’d say these might just be worth waiting for
They look gorgeous Amber! I don’t usually get excited about brownies but these look like the sort I do like.
Thanks Kari! I think you’ll be quite please with these.
Yum, these look like they’d totally hit the spot! Especially on this cool, rainy day
Indeed! This must be “brownie weather,” cuz I baked another batch (using a different recipe, though) this afternoon.
I know that feeling! But remembering old recipes can be so much fun!
Agreed!
Love it! Ooey Gooey without a single bit of guilt! Can’t wait to try!
Let me know how you like ‘em!
I for one am so glad you found this recipe again and was willing to share it! Archival material is still just as delicious as fresh ideas, so it would be a shame to let this treat go to waste.
Thanks Hannah! It was well worth reviving.
What would happen if I don’t sift the dry mixture? would it still turn out right?
It’ll probably be just fine
Sifting simply makes them extra tender.