Double Chocolate Brownie
Rich chocolate cookies with chewy brownie chunks. A decadent treat that’s worth the effort!
Equipment
- 2 Baking sheets, Electric mixer, Mixing bowls, Nonstick cooking spray, Parchment paper/Silicone mats, Sifter, Spatula, Wire rack
Ingredients
For the Brownies:
- Baking powder ¼ teaspoon
- Baking soda â…› teaspoon
- Light spelt flour or all-purpose flour 90 g or 94 g
- Nondairy butter 75 g
- Nonstick cooking spray
- Sea salt ¼ teaspoon
- Sucanat 120 g
- Unsweetened cocoa powder 20 g
- Vanilla extract 1 teaspoon
- Vanilla soy or other nondairy yogurt 30 g
For the Cookies:
- Baking powder 1½ teaspoons
- Plain soy or other nondairy milk 90 ml
- Raw sugar 216 g
- Sea salt ½ teaspoon
- Vanilla extract 30 ml
- Walnut peanut, or canola oil (180 ml)
- Whole wheat pastry flour 360 g
Additionally:
- Prepared brownie chunks
Instructions
Brownies:
- Preheat oven to 350°F (180°C).
- Coat 8-inch square pan with nonstick spray.
- Cream butter and Sucanat until fluffy.
- Stir in vanilla and yogurt.
- Sift flour, cocoa, baking powder, baking soda, and salt over wet ingredients.
- Stir dry ingredients into wet ingredients.
- Pour batter into pan and level.
- Bake for 10 minutes, until sides pull away.
- Cool in pan on wire rack and chill.
- Cut into medium to large chunks.
Cookies:
- Preheat oven to 350°F (180°C).
- Line baking sheet with parchment paper.
- Whisk sugar, oil, vanilla, salt, and milk.
- Sift flour and baking powder over wet ingredients.
- Stir dry ingredients into wet ingredients.
- Fold in brownie chunks.
- Divide dough into 12 portions (¼ cup each).
- Flatten onto baking sheet, leaving 1 inch space.
- Bake for 16 minutes, until edges are golden.
- Cool on baking sheet before transferring to wire rack.
Notes & Wine Advice
Serving Tip:
Serve with a glass of non-dairy milk or a scoop of dairy-free ice cream.Wine Advice:
A dessert wine or a fortified wine pairs well with these rich cookies.Nutrition values
Calories: 350 kcal | koolhydraten: 45 g | Eiwitten: 5 g | Vet: 18 g | Suiker: 25 g