The Accidental Brownie #vegan

Upon my return from a week-long visit with Angel Boy 2.0, I arrived to an empty refrigerator and pantry. (Don’t worry, there was wine waiting for me, so it wasn’t a complete disaster.)

I was JONESIN’ for ANYTHING chocolate and simply didn’t feel like going to the store.

Instead, I scoured the cabinets to see what ingredients might jump out to create something at least halfway edible.

Whew! I found cocoa which was a MAJOR score, because obvs without it there could be no joy . Next, I scrounged together about a scant cup of flour. Cool. And brown sugar.

Here’s what I did:

In a bowl, I combined 1.2 cup cocoa, 3/4 cup brown sugar, 3/4 cup flour, 1.2 cup veg oil, 2 tablespoons black coffee since I had no vanilla and coffee complements the flavor of chocolate, 1.2 teaspoon baking powder. I didn’t want to dirty a mixer, so I used a fork to whisk it all together. It was a bit dry, so I added another tablespoon of black coffee.

I placed paper inserts in muffin tins, filled them 2/3 of the way, sprinkled the top with a little Himalyan sea salt,  and baked for 20 minutes @ 350 degrees.

When I took them out, they were still soft on the inside like a molten lava cake.

BUT EFFING DELICOUS. OMG.

I’M NOT KIDDING.

I ate two of them in a very self-congratulatory mood, and stored the rest in the refrigerator.

Now here’s where the magic must have happened.

As they set, they transformed themselves into the CHEWIEST, most intensely CHOCOLATY, FUDGEY, yummy bites of JOY that you’ve ever tasted. If I were making them for an event, I’d frost them, but on their own, they were amazing. The little bit of sea salt adds a sophisticated touch on the palate.

TRUTH.

You. Must. Try. This. Recipe.

You’re welcome.

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I’m salivating for more! Surrounded by some of my very own rock art.

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#vegan #chcolate #brownies #pleaseshare

The Accidental Brownie

1/2 cup cocoa
3/4 cup brown sugar
1/2 cup veg oil
Mix well with a fork.
Add 3/4 cup flour
1/2 teaspoon baking powder
Vanilla if you have it, or 2-3 tablespoons cold black coffee
Mix well. Spoon into lined muffin tins.
Bake at 350 degrees for about 20 minutes.
Let cool in pan and then finish in the refrigerator.
YUM.

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Raspberry and Chocolate Bars. YUM.

Rah Rah Raspberry Chocolate Layered Oat Bars
raspberrychocbar4Tugboat man and I stopped at a Boudin Bakery located in South Coast Plaza ‘cos he was famished — he doesn’t have the same kind of stamina that I’m blessed with — to keep going until that holy grail has been attained.

Of course I’m speaking of shopping.

We took a five minute break so the whingy one could have some sustenance  – a little snack, a boost of energy — just enough to walk around the mall one more time.

Christian Louboutin, Jimmy Choo, Hermes, Chanel.

(Poor guy. He’s so sweet, He suffers for me, he really does.)

We shared a Raspberry Chocolate Bar that was SO unexpectedly mouthwatering I couldn’t wait to attempt a recreation.

It’s in the oven now. Tugboat man and I’ll have a taste comparison to see if it measures up.

OK, we patiently waited and enjoyed a square of my version of their Raspberry Chocolate Bar along with a cup of ginger tea.

The verdict? DELICIOUS, but not EXACTLY the same, yet so good, it doesn’t really matter.

In every bite there’s creamy rich chocolate along with the crunch of oats and zesty raspberry. SO GOOD. 

Try it!

(Next time I’ll use fresh raspberries or pure unsweetened jam to control the amount of sugar.  We felt this recipe was a bit TOO sweet but that only meant we couldn’t have as large a piece as we wanted.)


After firmly pressing bottom dough, spread with jam.

raspberrychocbarsAdd the chocolate chips, yum!
rasberrychocbars1Carefully press top dough over jam.
raspberrychocbar2Golden brown, it takes a long time to cool and firm up before cutting and eating. Be patient! Tip: Refrigerate to hasten setting up.raspberrychoc3

Chocolate Raspberry Layered Oat Bars

1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
4 tablespoons butter, softened
2 tablespoons vegetable oil
1/3 to 1/2 cup semisweet chocolate chips
3/4 cup seedless raspberry jam

Preheat oven to 375°

In a medium bowl, combine sugar, butter, oil. Beat with a mixer at medium speed until smooth. Add flour, oats, salt, baking powder and stir until well blended (mixture will be slightly crumbly.).

Remove 3/4 cup of dough; toss with chocolate chips. Set aside.

Press the remaining dough firmly into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture and again press firmly.

Bake at 375° for thirty minutes or until golden brown. Cool completely on a wire rack before cutting into squares.