Out of all the recipes that I have adapted, brownies have been the most difficult. It has taken me over 7 years to get the right flavor and consistency and still be an acceptable amount of phe. When I made these, the pan was empty within 24 hours, letting me know they met with everyone’s approval. The key to getting the cracked top is the combination of dissolving part of the sugar in with the cocoa and gradually whipping the remaining sugar with the egg. If you are a big brownie lover, I highly recommend the brownie edge pan available at many stores and King Arthur Baking Catalogue.
Brownies
Out of all the recipes that I have adapted, brownies have been the most difficult. It has taken me over 7 years to get the right flavor and consistency and still be an acceptable amount of phe. When I made these, the pan was empty within 24 hours, letting me know they met with everyone’s approval. The key to getting the cracked top is the combination of dissolving part of the sugar in with the cocoa and gradually whipping the remaining sugar with the egg. If you are a big brownie lover, I highly recommend the brownie edge pan available at many stores and King Arthur Baking Catalogue.
Nutrition
Ingredients
Method
- Adjust oven rack to middle position; heat oven to 350 degrees. Grease a nine inch square pan.
- Whisk to combine baking mix, salt and baking powder in medium bowl; set aside.
- Melt butter, 1/4 cup of the sugar, cocoa and chocolate chips in large bowl set over saucepan of almost simmering water, stirring occasionally, until smooth. Set aside to cool slightly.
- Add egg to mixer with a whisk attachment. Whip until frothy. Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time, taking 4 minutes to complete. Add the mayonnaise and whip for an additional minute. Gradually whisk in the chocolate mixture. Whisk in the rice milk and vanilla. Fold in the dry ingredients.
- Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface.
- Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 25 to 30 minutes.
- Cool on wire rack to room temperature, about 2 hours. (Store leftovers in airtight container at room temperature up to 3 days.)
Notes
Reader Q&A:
Q: Is there a way to extend the life of these? We’re going to the beach and I’d like to be able to make them at home before we go and have them available to eat throughout the week. Thank you! A: They freeze great so you can defrost as needed or keep in a cookie tin for a few days at room temperature.
Q: What size pan for this recipe? Thank you! A: An 8 or 9 inch square pan
Q: Have you tried this with regular cocoa powder? It looks like the Ghiradelli Sweet Ground Cocoa has a lot more sugar in it. I unfortunately can’t find the Ghiradelli anywhere and was just going to use Hershey’s but realized it doesn’t have added sugar so it won’t be as sweet and may not turn out the same? A: I use Ghirardelli Sweet Ground Cocoa because it is so much lower in protein. The reason it is lower is because the cocoa powder is diluted with sugar. You can take the total phe amount in the Ghirardelli and then use that as your guide on how much pure cocoa to use and then add additional sugar to equal the gm amount.
Q: If I wanted to make these mint chocolate brownies would you suggest switch chocolate chips for mint chips or adding mint extract? Not sure what would change the chocolate flavor/consistency more. A: I would add mint extract AND do mint chips. If that is not enough mint flavor let me know. Might need to tweak recipe a bit to get it right. — Brenda
Q: Is there a way to extend the life of these? We’re going to the beach and I’d like to be able to make them at home before we go and have them available to eat throughout the week. Thank you! A: They freeze great so you can defrost as needed or keep in a cookie tin for a few days at room temperature.
Q: What size pan for this recipe? Thank you! A: An 8 or 9 inch square pan
Q: Have you tried this with regular cocoa powder? It looks like the Ghiradelli Sweet Ground Cocoa has a lot more sugar in it. I unfortunately can’t find the Ghiradelli anywhere and was just going to use Hershey’s but realized it doesn’t have added sugar so it won’t be as sweet and may not turn out the same? A: I use Ghirardelli Sweet Ground Cocoa because it is so much lower in protein. The reason it is lower is because the cocoa powder is diluted with sugar. You can take the total phe amount in the Ghirardelli and then use that as your guide on how much pure cocoa to use and then add additional sugar to equal the gm amount.
Q: If I wanted to make these mint chocolate brownies would you suggest switch chocolate chips for mint chips or adding mint extract? Not sure what would change the chocolate flavor/consistency more. A: I would add mint extract AND do mint chips. If that is not enough mint flavor let me know. Might need to tweak recipe a bit to get it right. — Brenda
