Today I give you…
Fudgey chocolate brownies.
Covered in fudgey chocolate frosting…
If you couldn’t tell, the theme of today’s post is chocolate fudge.
When I think of these brownies, I think of author Judy Blume, who wrote an entire series of books about Fudge: Double Fudge, Super Fudge, and Fudge-a-Mania. I’ll never forget my excitement when my third-grade teacher announced to the class that the next book we’d be reading was called Super Fudge.
A book all about chocolate??
Alas, it was really a book about an eleven-year-old boy. Each day I read intently, waiting to get to the part about the chocolate fudge. It never came… but at some point in the series, the little boy did eat a turtle.
Yeah, not the same thing. 😕
Unlike with the books, these brownies really are all about the fudge. What you see is what you get.
Fudge!
And no turtles.
Cosmic Fudge Brownies
Brownies:
- 1/2 cup cocoa powder (40g)
- 1 cup spelt or all-purpose flour (140g) (Arrowhead Mills gf does also work.)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp instant coffee granules (optional)
- 1 cup xylitol or sugar (or coconut sugar) (190g)
- optional: 1 cup mini chocolate chips
- 6 tbsp silken tofu (For soy-free, you can use my black bean brownies recipe instead.)
- 2/3 cup applesauce (160g)
- 2 1/2 tsp pure vanilla extract (10g)
- 1/2 cup coconut or vegetable oil (80g)
- 2 tbsp milk of choice (30g)
Frosting:
- 1/2 cup cocoa powder (40g)
- 2 tbsp pure maple syrup or agave (30g) (you can sub liquid stevia to taste)
- 1/2 cup liquid virgin coconut oil (75g)
Preheat oven to 325 and grease a 9×13 baking pan. In a large bowl, combine all brownie dry ingredients and stir well. In a separate bowl, combine all brownie liquid ingredients and stir well. Pour wet into dry and stir until evenly combined (but do not overmix), then transfer to prepared baking pan and cook 32-34 minutes. Allow to cool, and mix frosting ingredients together to form a sauce. Spread sauce over the brownies, then fridge or freeze 10-20 minutes and the sauce magically transforms into fudgey chocolate frosting! These brownies taste much richer the next day, after the flavors have had a chance to intensify.
Question of the Day:
Do you remember any of the books you read as a child?
I read all of Ann M. Martin’s Babysitter’s Club books, R.L. Stein’s Goosebumps books, and Beverly Cleary’s Ramona books, and was partial to series books. I hate when you start to develop a real relationship with a character only to have the book end.
P.S. Thanks to your feedback, the recipe page is now updated so that all recipes in a category appear on the same page.
Wow Katie, these look great! I’ve made 3 batches of black bean brownies, and they were definitely a hit for my family (except for my dad, who had to wash everything :). I read a lot of Nancy Drew and the Boxcar Children, but I caught onto YA fiction really fast
By far the best recipe on your site that I’ve tried (I’ve made a lot of your desserts), I’ve made these brownies 3 times since you posted this. Every person that has tried them has requested the recipe (even the unhealthy individuals!)….BRAVO!
This makes me so happy. Thank you for trying them!
I can’t wait to try these and thanks for the reminder of my favorite books. I loved the babysitters club so much I tried to convince the adults in my life to read it. 🙂 peace.
I’m trying to find sugar free chocolate cake and I searched under sugar free, but each recipe that comes up has sugar?
All of these recipies can be sugar free. You can use stevia, agave, xylitol, or any other sweetener to replace the sugar.
Is there any way to make your recipies less rich? I love them but my family thinks they are a little too intense. Could I just decrease the cocoa ammount?
Depends on the recipe, I guess 😕
Did you use just coconut oil? Or something sweetened? It shouldn’t taste like coconut at all as coconut oil doesn’t taste like coconut.
I just wanted to let you know how grateful my 9 1/2 year old son is for you. A couple of weeks ago we decided we needed to try a gluten/dairy free diet for him. He was somewhat discouraged as he went over everything he “couldn’t” eat. I pulled up your blog, passed my iPod to him and told him to pick whatever he wanted from it. His eyes grew big as he scrolled through the pictures. After a minute or two he exclaimed, “Thank you, Katie!!!” After picking this recipe as one of the first he wanted made he held the iPod tightly and declared, “Katie, is my new best friend.” Whenever he overhears me talking to anyone about his new diet and how well he is doing he says, “Thanks to Katie!” Just thought I’d let you know you have brought happiness to one little boy, in whom you have a new admirer and best friend. 🙂 Thank you!
aww 🙂
Wow, these brownies are FABULOUS! I was expecting them to be too chewy, as that’s what has resulted from trying to sub in apple sauce, but I was surprised that it was SO moist and fudgy! I even used Truvia for the sweetener rather than sugar or xylitol, but apparently that didn’t hurt! Delicious. I didn’t make the frosting, though, but they were great even without it. That allowed me to cut them into what turned out to be (corrected for my use of Truvia rather than sugar) exactly thirty “mini” , 60-calorie brownies. Great little treat when you don’t want to “spend” a lot of calories! Thanks!!Can’t wait to have a second brownie!
Thank you so much for trying them!
Nancy- how much Truvia did you use? I can’t use xylitol and am looking for something to use as a substitute.
Jenn, I used about 2/3 a cup. The official “conversion” chart said to use 1/3 a cup plus 2 1/2 tablespoons of Truvia, but I just went with half a cup, so a little more than called for! I’d use a little less than 1/2 a cup if you don’t want them too sweet 🙂
What is on top of the brownies, sprinkles of some sort?
Hi, I discovered your blog a few days ago and I love it! Can I ask you what could be a substitute of coconut oil? I’ve tried to use olive oil to make your 1 minute cake but I kinda could taste it and it was not the perfect option. Thanks!
Canola or veg oil in the one-minute chocolate cake. But only coconut oil will work for the topping of this recipe, as it hardens when cold.