Dark Chocolate Brownies

This is by far the best vegan brownie recipe I have found. I’ve been through a lot of cookbooks. To put it best…I judge a cookbook by the strength of its dessert section. I believe a diet must always allow for sweets and never be too restrictive.

When I come across a cookbook with all fruit desserts, I snap it shut and move on. That’s just me. I will always eat healthy, but I will never be overly virtuous.

Rip Esselstyn gets it! The recipes in his cookbook, The Engine 2 Diet provide a great balance between good sense and enlightened indulgence.

His recipes are extremely low fat and no-fat, but in the case of this recipe, thankfully, he allows for an abundance of naturally occurring cocoa butter in the form of a most generous allotment of chocolate chips. Thank you, Rip!

These beauties are everything a brownie should be: moist and fudgy with a dark cocoa edge that refuses to take a back seat to sugar.

When it comes to chocolate, vegans must be ever so cautious in label reading, because even some of the brands we trust have slipped milk fat into their formulas. A final note: Never pinch pennies when it comes to chocolate. You won’t regret it.

 Dark Chocolate Brownies

Ingredients

Makes about 20 brownies

1/2 cup light brown sugar, packed

1/2 cup raw sugar

1 cup unsweetened applesauce

1 tbsp egg substitute mixed with 1/4 cup water

1/4 cup + 2 tbsp soy milk

1 1/2 tsp vanilla extract

1 1/2 tsp apple cider vinegar

1 1/2 cups whole wheat pastry flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp sea salt

1 1/2 cups (dairy-free) 60% chocolate chips or chunks (Ghirardelli offers a dairy free 60% product)

Directions

Preheat oven to 375 deg F. Combine the sugars and applesauce with an electric or handheld mixer. Beat in the Ener-G mixture, soy milk, vanilla, and vinegar. Combine the dry ingredients (except chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9×13 inch baking dish. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.