My brave Vermont quest to bring together food-love and mom-life.

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Brownies As Far As The Eye Can See

Posted on February 19, 2010 by crankycheryl

Is it just me, or did the food world have brownies on the brain this week?

First there were these out there, frankly the food-sluttiest thing I’ve ever heard of, though I’m softening my original flat refusal.

Then last night I came across My Baking Addiction solving a brownie problem I didn’t know I had.  But I liked her quest to find a fudgy brownie that had crumb and structure balanced with gooeyness.

In the meantime, a friend called in the throes of preparations for a trip out of town.  Her daughter had just been diagnosed with lactose intolerance and was craving milk chocolate.  She wondered if she could hire me to make a pan of dairy-free brownies she could take on their trip for snacks.  Of course I said yes.

Normally, I’d be doctoring this with something.  There would be spices, at least ginger and orange.  Probably some pureed greens or butternut squash, some flax.  But I didn’t want to mess with brownies for this poor kid who’s just missing her beloved chocolate. So I went to the good old Joy of Cooking and got out the Brownies Cockaigne recipe, which was easy to adjust.

Dairy-Free 100% Stealth-Free Brownies
20 bars

Preheat oven to 350.

Prepare 9 x 13 pan by greasing and placing a piece of foil or parchment so that it’s hanging over at each end.

In a medium saucepan, melt together:

  • 4 oz. vegan/dairy-free chocolate chips or chunks*
  • 1/4 c. palm oil shortening
  • 1/4 c. olive oil

Set aside to cool completely, then stir in:

  • 1 c. brown sugar
  • 1/2 c. white sugar
  • 4 eggs
  • 1 t. vanilla
  • 1/4 t. salt

Mix in just until blended:

  • 1 c. whole wheat pastry flour

Pour into prepared pan and spread to the edges.  Bake about 25 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.

And off on my own perfect brownie quest I go.

* There’s a chocolate-loving benefit to choosing chocolate that doesn’t have milkfat.  Cocoa butter melts at 37 C., or 98.6 farenheit – just the temperature of the human body.  That’s what gives that sensuous immediate melt as soon as it hits your tongue.  But milk fat, which much chocolate contains, melts at a slightly higher temperature, resulting in a less pleasant film in your mouth.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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