Very Fudgy Chocolate Chip Brownies by Fran Costigan
Fran Costigan means business with a tag line like “Unapologetically Luscious and Decadent Dairy-Free Desserts” from her Vegan Chocolate Cookbook. Make sure you read all the way to the bottom and enter with a chance to win a copy of your own!
Fran has detailed instructions – plus an intro chapter all about ingredients and equipment. There are chapters with recipes for truffles, cakes, cookies, bars, pies, puddings, confections and frozen desserts. The book is filled with beautiful photos with precise instructions that give you a baking education and you end up with a chocolate dessert – what more could you want?
Next on my to-try list: Moon Pies, Orange Olive Oil Cake, Black-bottomed Cupcakes – then I want to try and tackle the Opera cake.
If you can’t have gluten be sure to try out my Gluten Free Vegan Teff Brownies!
Very Fudgy Chocolate Chip Brownies
You’ll get plenty of “brownie points” for these soft, fudgy, and rich chocolate treats studded with chocolate chunks or chips. Walnuts add crunch and cut the sweetness, but if you like a brownie unencumbered by nuts, just say no to this option. No matter what you prefer, these brownies will stay fudgy when frozen, making them the perfect cake for ice cream sandwiches or any type of frozen dessert. Just watch out: These brownies are not low-fat or low-sugar: a small square should satisfy. Note: If using coconut oil as the fat, make sure the other ingredients are at room temperature, or the oil will harden into clumps during mixing. Makes One 8 X 8-Inch Square Pan
Ingredients
- 1/2 cup plus 1 tablespoon organic all-purpose flour
- 1/2 cup organic whole wheat pastry flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup minus 1 tablespoon granulated sugar
- 1/4 cup organic whole cane sugar, ground in a blender until powdered
- 2 tablespoons arrowroot or organic cornstarch
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup plus 2 tablespoons mild tasting extra-virgin olive oil or organic neutral vegetable oil
- 1/4 cup pure maple syrup, Grade B or dark amber
- 1/4 cup any nondairy milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon chocolate extract, optional
- Heaping 1/4 cup vegan chocolate chips or mini chunks
- 1/3 cup lightly toasted walnuts or mixed nuts, coarsely chopped (optional)
Instructions
- Position a rack in the middle of the oven and preheat to 350° F. Oil an 8 x 8-inch square pan and then line the bottom with parchment paper. Do not oil the paper.
- Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cocoa, granulated sugar, whole cane sugar, arrowroot or cornstarch, baking powder, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
- Whisk the oil, maple syrup, nondairy milk, vanilla, and chocolate extract, if using, in a separate medium bowl until completely combined. Pour into the dry ingredients and mix with a silicone spatula until the batter, which will be thick, is smooth. Allow the batter to rest for ten minutes.
- Stir the chocolate chips and nuts, if using, into the batter. Spoon the batter into the prepared pan, and spread into an even layer with a metal spatula.
- Bake for 23 minutes until the top is set and dry and the sides have pulled just slightly away from the pan.
- Remove the pan from the oven and set on a cooling rack. Immediately insert a wooden tester diagonally into the brownies. The tester will be coated with batter, but not wet. If necessary, bake for another minute.
- Cool to room temperature. The middle of the cake will sink as it cools; don’t worry. Once cold you can push the sides down to level the cake if you like. Refrigerate until very cold before cutting into squares.
Notes
Refrigerate the brownies in a covered container, in layers separated by parchment, for up to three days, or freeze for up to one month. Defrost unwrapped or eat straight out of the freezer.
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Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 202Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 3mgSodium 92mgCarbohydrates 32gFiber 2gSugar 9gProtein 4g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
Susie says
Sounds like a must have book, and these brownies will be a delicious treat!
Aimee B. says
One of my favorite chocolate desserts are brownies with lots of extra chocolate chips.
Morgan Jane says
I can’t wait to try this recipe! One of my favourite chocolate desserts would have to be a triple chocolate cheesecake, delicious!
Phill says
Looks like great brownies!
Morgan Joyce says
Wow, Those look great! Thanks for the Giveaway 🙂
Patty T says
Chocolate, heaven on earth! Can’t wait to try these brownies.
Nicole says
Flourless chocolate cake!
Jacky says
Ice cream sandwiches!
Crunchy says
A nice, thick chocolate coconut yogurt would be a yummy treat for me.
Thank you for this fun giveaway and recipe.
Evy says
OMG, those brownies look like heaven! My favourite chocolate dessert is black chocolate, I love simplicity.
Terri Cole says
I make a chocolate pie with silken tofu that my husband refers to as “Crack Pie”. It’s pretty darn delicious!
Teri says
I’m interested…is this a recipe you can share?
Kathy Hester says
It’s in the bottom of this post.
Amanda H says
Most certainly the chocolate marshmallow bars my grandma makes with graham crackers at the bottom and coconut shavings on top….drooling just thinking about them!!
michelle says
favorite chocolate dessert…just a great dark chocolate bar
charj says
One of my favorite chocolate desserts is brownies with pecans and chocolate icing.
Pixie @ Cheerfully Vegan says
My favorite chocolate dessert? There has to be a favorite?? How about ANY of them? ;D I love chocolate cake, brownies, fudge, even just Trader Joe’s non-dairy semi-sweet chocolate chips right out of the bag.
Kellyann says
My favorite chocolate dessert….If I had to choose only one, I would say truffles!
Carol says
Chocolate sauce on vanilla (nondairy) ice cream!
Melissa K. says
Chocolate pudding! VEREEE dark and bittersweet!
Karen D says
Chocolate mousse for our house
Michaela says
I love anything chocolate but chocolate cake definitely hits the spot!
Chris J says
Unapologetically hoping to win this delectable-looking cookbook! Love your website, Kathy! You showed me how to use my slow cooker for so many things. Thanks!
Jaclyn F says
Oh, definitely brownies! 😀