Dark Chocolate Brownies

Make these brownies if you're really looking for something chocolately. I set out to make a brownie that wasn't sickeningly sweet, rather provided a rich dark chocolate flavor. I have utilized a trick I have long known to bring out the richness of chocolate and that is to pair it with blackstrap molasses. If you remember, I have done this in the past with my Double Chocolate Chip Mint Cookies. I also wanted to make a brownie that was dense and fudgey instead of those cakey type, which I can't stand. Agave nectar works quite well to achieve this texture. Surprisingly, I found perfection on the first try. I will admit they are best served with a couple of scoops of Purely Decadent Mint Chip made with coconut milk!!

Dark Chocolate Brownies

1/2 C canola oil
1/2 C soy milk
1/2 C agave nectar
1 tbs ground flax seeds
1/4 C blackstrap molasses
1/2 C vegan chocolate chips
3/4 C whole wheat pastry flour
1/2 C cocoa powder
1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
earth balance for greasing the pan (optional)

In a bowl, combine the oil, soy milk, agave nectar, flax, and molasses. Mix to combine thoroughly. Add the chips, flour, cocoa powder, baking powder, vanilla, and salt. Again, mix to combine thoroughly. Pour into an earth balance greased pan, 9 x 9". This is a trick I use to get that "buttery" earth balance flavor, without having to go all out with it. You can use more oil to do this if you don't have any earth balance on hand. Bake at 350 degrees for 30 minutes.

Tip: These brownies will come out nice and thin, which is great for serving with "ice cream". For a thicker brownie, you may double the recipe, but might need to increase the cooking time to about 45 minutes.



Stay tuned for more recipes to follow! ;)

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