This brownie is probably my favorite dessert. It took about 13 different recipe formulations to get the one that was fudgy enough to meet my deep brownie desires. I really like fudgy brownies and I do not think a cakey brownie is a brownie at all. There, I said it. I came out as a brownie snob. It’s the only kind of snob to be honestly. I like what I like, what can I say?
Back to the brownie…..it’s fudgy and sweet but not teeth shattering. It tastes amazing warmed up with some coconut ice cream on top, it’s yummy chopped up on top of banana ice cream (see my recipe here), and it’s just great to eat by itself.
A couple of notes…this recipe is a fickle beast sometimes. The chocolate MUST be melted just enough to make the batter just so, if it’s not melted enough the batter is super thick and may bake out fine BUT if the chocolate is starting to clump up and is becoming overmelted, you might have a problem. Also, make sure the yogurt is watered down a little bit to get the right consistency for the batter. And the most important note…make sure you use an actual liquid measuring cup for the oil. Trust me it’s a little different. I’ve had to teach several people over the years at the bakery this recipe and I had someone whose brownies just weren’t coming out the same. Finally after watching them do it a couple of times, I realized they were using a little dry measuring cup to measure out the oil. I had them use the liquid one afterwards and the brownies came out perfectly. It really matters!
Here’s the procedure with pictures!
Mix the wet ingredients in a stand mixer or with a hand mixer.
Combine the dry ingredients in a bowl and stir to mix well.
Melt the chocolate in a stainless steel pot over low heat. Stir with a heat resistant spatula. It should feel like stirring soft pudding when it is melted enough. *Be sure that everything is dry because one little speck of water will make the chocolate seize up and you won’t be able to melt it.
Add the melted chocolate to the wet ingredients immediately. Do not pass go, do not collect $200, do not dance, do it fast! As soon as it starts cooling, it will thicken. This is the touchy stage!
Then add the dry to the wet ingredients immediately and mix very well. Scoop it out with a rubberish spatula. Sometimes there might be more liquid at the bottom of the bowl so just spread that out evenly with the batter. Swoosh the top of the batter in the pan like you’re a fairy granting a wish, back and forth across until it’s an even height.
Bake them, let them cool, and enjoy.
The recipe is below. Make these and be excited about chocolate fudgy heaven.
Be excellent to each other and to yourself. XOXO
- 2 cups or organic sugar (evaporated cane juice)
- 2 tsp vanilla extract
- 2/3 cup canola oil
- 6 tbsp organic applesauce
- 1/2 cup plain coconut yogurt, make sure to add a little bit of water to make it so it runs off the spoon easily (use a dry 1/2c and fill it a little over 3/4 of the way and thin it out with water to fill)
- 1 1/2 cups flour (GF version: 1 1/4 c white rice flour, 1/4 c tapioca starch, 1/2 tsp xanthan gum)
- 2 tsp baking powder
- 1/2 c dutch processed cocoa powder
- 2 pinches of sea salt (about 1/2 tsp)
- 1 3/4 cups chocolate chips (wait to do this until the wet is together and the dry is mixed in its bowl so you watch it)
- Mix wet ingredients (minus the melted chocolate) in a stand mixer or in a bowl with a hand mixer. Next, combine the dry ingredients in a bowl and mix well. Melt the chocolate on low in a small stainless steel pot, stirring with a rubber spatula. Once the chocolate is the texture of really soft pudding, all uniform in texture and very easy to stir, IMMEDIATELY add it to the wet ingredients and mix well but quickly. Then add the dry ingredients and mix well but quickly. Next use the rubber spatula to push the batter into a greased 9 x 13 inch rectangular pan. If there is some extra wet batter towards the bottom of the bowl just be sure to spread it around well with the thick batter to avoid weird baked spots. Spread the batter out by moving from left to right in a fun swoosh motion. Bake at 350 degrees for 34 minutes. Let cool in fridge thoroughly before cutting. EAT!
- *be sure to use a liquid measuring cup for the oil!