As promised, here is my sweet-sugary dish. It is a better alternative to the norm, but definitely in moderation! Enjoy:
¾ cup whole wheat pastry flour
¾ cup brown rice flour
½ cup unsweetened cocoa powder
3-4 tbsp ground flax
1 tsp cinnamon
1 tsp baking powder
1 ¼ tsp baking soda
1 tsp sea salt
1 ½ cups turbinado/organic evaporated cane sugar
¾ cup coconut milk (I have used almond milk too)
¾ cup leftover organic decaf coffee
½ canola oil
¼ cup vegan chocolate chips
1 cup vegan chocolate chips
1/4 cup vegan butter (Earth Balance is what I use)
Preheat your oven to 325 degrees and grease a 7 x 11 or a 9 x 13 pan (I like them a little thicker so I use the 7 x 11. If you use the 9 x 13, then use about ½ cup more of choco chips and ¼ cup more of vegan butter in your icing).
Sift your dry ingredients in a large bowl. In a separate bowl, mix your wet and stir well. Pour wet into the dry and mix until even. Pour into your baking dish and bake for about 25-30 minutes (depending on the size of your pan).
Once semi-cooled (about 25 minutes or so), make the icing. Put the choco chips and butter in a microwave safe bowl (I like to use a large measuring cup) and heat for about 20-30 second increments in the microwave until melted and “tar-like”. Pour onto brownies and spread the icing… then put in the fridge. Serve whenever!
I have spoken about The Kind Life before—maybe back in one of my 2009 posts. I LOVE this book. This recipe above is from it—with a few little tweaks of course! Now, cinnamon is one of my favorite spices! It helps you metabolize sugar, prevent inflammation, and…well, the list goes on… Like flax, I like to toss a pinch or two in my recipes for that added benefit.