3/21 Happy Meatless Monday-Dark Chocolate Raspberry Brownies

Happy Meatless Monday. Who needs eggs, oil or dairy products of any kind to make a stunning dessert? Not us. Here is the most amazing dessert to whip up and share with your most beloved. It is compassionate,  oil free and joy full.

I love to make and consume desserts. This is really a new thing for me, the creating part not the consuming part. I have never been a cookie baker or a Saturday cake whipper upper. It has been in the past year or two that I have really begun to enjoy designing desserts to fit our lifestyle. When we went vegan our desserts became much more  exciting and unique.  Now that we are enjoying the Engine 2 plan and livin it up without oil… desserts are like a whole food extension of our meals and I am really having fun with it.

Photo By: S. Duquet

I made these brownies from the Engine 2 book and could not believe how they came out. They are the consistency of a flourless chocolate cake. So dense and chocolaty that you MUST enjoy them with your favorite tea or a cup of coffee lest you choke on the density of this chocolate bomb. I added fresh raspberries because they are Sandy’s fave. I am confident that nuts would also be the perfect partner in this crime.

I adore nuts in brownies and think this dark- as-night brownie would be flattered by the addition of some creamy cashews or pecans.

These were easy to create, a treasure to give to friends and the greatest gift I could give myself after a hair raising day at work. We shared some, ate many more than that and froze the rest to enjoy at a later date.

Dark Chocolate Brownies

Engine 2 Diet

Ingredients

1/2 C light brown sugar, packed

1/2 C raw sugar

1 C unsweetened applesauce

1 Tbsp Ener-G egg replacer mixed with 1/4 C water (whisk this really well)

1/4 C + 2 Tbsp soy milk (or non dairy milk of your choice. I added a bit more because the batter looked dry to me.)

1 1/2 Tsp vanilla extract

1 1/2 Tsp apple cider vinegar

1/1/2 C whole wheat pastry flour

3/4 C cocoa powder

1 Tsp baking soda

1/2 Tsp sea salt

1 1/2 C dairy free dark chocolate chocolate chips or chunks ( I used dairy free semi sweet chips and a 70 % cocoa bar that I cut into pieces which was divine)

1/2 pint fresh raspberries (or berry of your choice)

Make It Happen

Preheat oven to 375 degrees. Combine the sugars and applesauce with an electric mixer. Beat in Ener-G mixture, soy milk, vanilla and vinegar. Combine the dry ingredients (except the chocolate chips or chunks) in a separate bowl. Gradually add the dry mixture to the wet, then stir in the chocolate chips. This is when I added a smidge more soy milk then stirred in the raspberries.  Spread the batter into a sprayed 9 by 13 inch baking dish. Bake for 16-20 minutes until a toothpick inserted into the center comes out clean. I did the toothpick test two or three times to find a clean spot and it was definitely done even though the first pick came out moist. It may have hit a chip so do it a few times.

Photo By: S. Duquet

Allow to cool (cut immediately and consume a sliver even though it could quite possibly burn your face off) in the pan on a wire rack. Cut into 20 pieces and enjoy immensely.

Have a delicious day.

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Please leave a comment

  1. GiGi Says:

    One of my fave combos too! Oooh thanx for posting. Must try this. Looks spectacular.

  2. cindy Says:

    Where do the raspberries come in? Are they just to serve on the side? Because they were in the name of the recipe I expected to see them in the recipe itself.

  3. Sherry Says:

    Thank you Cindy, I was so excited I forgot to add them to the ingredient list. I used 1/2 pint of fresh raspberries. (now edited on the post). They are mixed right into the batter before you put it in the pan. I also think these would be amazing with any type of berry. If you try a different one, please let us know how it goes!

  4. Exploits of a Vegan Wannabe » Blog Archive » 6/21 Dark Chocolate Coconut Almond Brownies Says:

    [...] bountiful , earth loving and pure deserves a unique vegan brownie. These are a variation on the E2 brownies I made using fresh raspberries. I used three new-to-me products from Edward & Sons that I really [...]

  5. Miri Says:

    I made this today ,but using only 3/4of a cup of cocoa powder. I am confused why the cocoa powder is listed twice on the ingredients list. I think 3/4 of a cup is already a lot. Adding another cup and half is extremily too much. Is that a typo?
    The non dairy chocolate chips gave it a very strong flavor and i think i am going to use only half cup next time. Over all it came out ok , very fluffy, more like a cake than a brownie.
    Miri

  6. Sherry Says:

    Miri,
    You are absolutely right, it was a typo and I really appreciate you bringing it to my attention. The recipe calls for 3/4 cocoa powder and then chocolate chips or chunks.

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