I remember making these crazy good brownies for Rick's birthday last year at his parent's beautiful house; everyone loved them.
I made them again today and Rick took the rest to work...
...everyone loved them.They are moist, chocolatey, and have a perfect amount of sweetness. Most importantly, they pair wonderfully with milk! Rick recently bought a carton of Good Karma's Unsweetened Flax Milk and when combined with brownies, they are a match made in heaven.
Yum!I used whole wheat pastry flour and the texture and taste still came out smooth and delicious (OMG, I totally want another piece - thank goodness I told Rick to share them at work!). I also did not use the optional ingredients (chopped nuts and chocolate chips).
Below are the nutrition facts per brownie if you cut the entire baked dessert into 24 pieces, as shown:
For the sake of calories and portion size. ;)In addition, I followed the recipe by using an 11x7 pan. Cutting the brownies up in the above fashion would be easier if you use the appropriate pan.
Nutrition Facts per Piece
Fiber: 1.3g (if using all-purpose flour)
Note that this information does not include the use of the optional ingredients, which are chopped nuts and chocolate chips. I wonder how many calories they will add...
Either way, this recipe is a favorite to all, whether they are vegan or not! My coworkers want me to add chocolate frosting next time!
What is your favorite way to use cocoa powder?