These are my all time favorite brownies.  They use cane sugar and 100% whole wheat flour.  Their only real sin is the liberal use of butter, but as a sin, that’s debatable.  The brownies have a fudgy cake layer, a creamy frosting and a bittersweet glaze.  Make these when you want to knock somebody’s socks off.

Here are the ingredients for the brownie layer:

  • 1 stick butter
  • 6oz. unsweetened chocolate
  • 2 cups evap. cane juice (next time I would use less than this, I just haven’t experimented so don’t want to recommend too little, but try adding a little at a time and tasting the batter.)
  • 4 eggs
  • A few TBSP coconut oil
  • 1/8tsp salt
  • 3/4 to 1 cup whole wheat flour (promise you won’t even be able to tell the difference!)
  • 1 tsp vanilla

And for the frosting:

  • 1 stick butter
  • 2 cups confectioners sugar (put 1 1/2 cups evap. cane juice in a high speed blender and it’ll make 2 cups of powdered sugar)
  • 1/4 plain yogurt
  • 2 tsp vanilla

For the glaze:

  • 3 TBSP coconut oil
  • 4oz unsweetened chocolate

For the brownies, melt the butter and chocolate over low heat or a double boiler.  Beat in the eggs, sugar and salt for about 8 minutes, fold in the cooled chocolate mixture and coconut oil, then the flour and vanilla.  Bake the brownies about 30 minutes at 300 (until the brownies pull away from the sides).

Cool the brownies about an hour, then for the frosting, melt the butter on low heat until it’s brown (about 20 minutes).  Remove from the heat and beat in the powdered cane sugar, yogurt and vanilla.  Frost the brownies right away or the frosting gets harder to work with.

Finally, for the glaze, melt the chocolate and coconut oil in a double boiler, or over low heat.  Then pour it over the frosting and tilt the pan around to let it spread.  Pop them in the fridge for about an hour.  Meanwhile, take care of anything on your to-do list and clear some time to sink into the most heavenly brownies you’ve ever tasted.  You will be coming back for seconds, and thirds, so give yourself permission to indulge right now.  They’re worth it.

 

The Most Delicious Brownies Ever

These are my all time favorite brownies. They use cane sugar and 100% whole wheat flour. Their only real sin is the liberal use of butter, but as a sin, that’s debatable. The brownies have a fudgey cake layer, a creamy frosting and a bittersweet glaze. Make these when you want to knock somebody’s socks off.

Source: http://www.progressivepioneer.com

Course: Desserts

Cuisine: American

Ingredients

  • Brownie Layer
  • 1 stick butter
  • 6 oz. unsweetened chocolate
  • 2 cups evap. cane juice (next time I would use less than this I just haven’t experimented so don’t want to recommend too little, but try adding a little at a time
  • 4 eggs
  • A few TBSP coconut oil
  • 1/8 tsp salt
  • 3/4 to 1 cup whole wheat flour (promise you won’t even be able to tell the difference!)
  • 1 tsp vanilla
  • Frosting
  • 1 stick butter
  • 2 cups confectioners sugar (put 1 1/2 cups evap. cane juice in a high speed blender and it’ll make 2 cups of powdered sugar)
  • 1/4 plain yogurt
  • 2 tsp vanilla
  • The Glaze
  • 3 TBSP coconut oil
  • 4 oz unsweetened chocolate

Directions

  1. For the brownies, melt the butter and chocolate over low heat or a double boiler.
  2. Beat in the eggs, sugar and salt for about 8 minutes, fold in the cooled chocolate mixture and coconut oil, then the flour and vanilla.
  3. Bake the brownies about 30 minutes at 300 (until the brownies pull away from the sides).
  4. Cool the brownies about an hour, then for the frosting, melt the butter on low heat until it’s brown (about 20 minutes).
  5. Remove from the heat and beat in the powdered cane sugar, yogurt and vanilla.
  6. Frost the brownies right away or the frosting gets harder to work with.
  7. Finally, for the glaze, melt the chocolate and coconut oil in a double boiler, or over low heat.
  8. Then pour it over the frosting and tilt the pan around to let it spread.
  9. Pop them in the fridge for about an hour.
  10. Meanwhile, take care of anything on your to-do list and clear some time to sink into the most heavenly brownies you’ve ever tasted. You will be coming back for seconds, and thirds, so give yourself permission to indulge right now. They’re worth it.

View recipe at plantoeat.com

You may also like...

Skip to content