The other day, I found myself in dire need of something full of chocolatey goodness, but there were no chocolate chips in sight.
I dug into the fridge and located a few bars of unsweetened baking chocolate, so I bit into one out of sheer despair. (Did I mention I really, really needed some chocolatey goodness?)
I figured, I’ve always liked hardcore dark chocolate so what’s the diff between chocolate made of 90% cocoa, and chocolate made of 100% cocoa? 10%, that’s what.
Never again. It took me hours to get rid of the bitter taste and pasty feel in my mouth.
Hey, don’t look at me like you’ve never done anything stupid yourself.
How about chewy brownies as dense as fudge, making use of those evil unsweetened baking chocolate bars, without bitter regrets as an aftermath? Well, it does sound better for sure.
These are the ones I made yesterday and again today.
They’re originally from the same book as yesterday’s muffiny adaptation.
I used 1/2 cup of blended silken tofu to replace the eggs, and threw in 1/4 teaspoon baking powder. I don’t think the latter made any difference, but it’s not like it hurt either.
I also added about 1/2 cup semisweet chocolate chips. Because if you’re gonna go chocolatey, might as well go all the way. (Especially when you have to make up for the fact you were foolish enough to bite into a bar of unsweetened chocolate.)
I baked them in the baker’s edge pan since I rarely use it in other ways than as a stove-top dust collector and super chic decorative item.
Word of warning: mine looked quite greasy when they came out of the oven, but after some quality time in the fridge, they were as good as new.
And they don’t taste greasy at all. I’m still planning to try and see if lowering the margarine just a hair would work without altering the chewiness factor.
They’re really best eaten cold from the fridge. I made a half-assed attempt at throwing them in the freezer for a while, thinking it’d be a good way to curb my brownie enthusiasm, and yet they magically ended up transferred back to the fridge instead. I blame little fairies for that. You know the ones.
Edited to add my new take on them, just as chewy and delicious, with less fat, and less sugar. And finally, this version does not look greasy like the original one up there did upon coming out of the oven.
Whole Grain Chewy Brownies:
Nonstick cooking spray
113 g (4 ounces) vegan semisweet chocolate (chopped bar or chips), plus 66 g to fold in batter
1/4 cup (60 ml) liquid coconut oil
120 g (1/2 cup) blended soft silken tofu (plain or vanilla vegan yogurt would work well too)
200 g (1 cup, loosely packed) organic light brown sugar
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
120 g (1 cup) barley flour, whole wheat pastry flour, or all-purpose flour
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
Combine 113 g chocolate with oil. Heat in the microwave in 1-minute increments, stirring occasionally to make sure the chocolate is melted but doesn’t overheat.
Stir the blended tofu, sugar, salt, and vanilla in the melted chocolate. Add the flour and 66 g chocolate chips or chunks, and stir to combine with the wet ingredients.
Place evenly into the prepared pan, and bake for 25 to 30 minutes, until the edges just begin to pull away from the pan.
The brownies are at their absolute best when they are given time to cool in the pan, and chilled in the fridge (still in the pan) for a few hours.
Store in the fridge for up to 4 days.
Yield: 16 brownies