Looking for an easy way to spice up a classic fudge brownie? Try these insanely delicious Coffee Fudge Brownies from Alicia Silverstone's book, "The Kind Diet"!
Makes 12 Brownies
3/4 cup whole wheat pastry flour
3/4 cup brown rice flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups maple sugar
3/4 cup soy/rice milk blend (or any nondairy milk)
3/4 cup brewed decaf coffee
1/2 cup canola oil
1/2 cup walnuts, toasted and chopped
1 1/2 cups grain-sweetened, nondairy chocolate or carob chips
1/2 cup Earth Balance Butter
Preheat the oven to 325°F. Oil an 8" or 9" square baking pan.
Sift together the flours, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir in the sugar. In a separate bowl, stir together the milk, coffee, and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the walnuts.
Pour the batter into the prepared pan, and bake for 25 to 30 minutes or until a toothpick inserted in the center of the pan comes out clean. Place the pan on a wire rack to cool completely.
Once the brownies have cooled, prepare the glaze. Melt the chocolate chips and butter together in a double boiler until well combined and completely smooth. If you don’t have a double boiler, place a stainless steel bowl over boiling water and melt the ingredients in it. Pour the warm glaze over the entire pan of brownies, smoothing it out over the surface. Chill in the fridge until the glaze has set, about 1 hour. Cut into squares and serve.
Tips: To toast walnuts, spread nuts on a baking sheet, and place in a 350°F oven for 8 to 10 minutes or until nuts are lightly browned and fragrant. Stir nuts once or twice as they toast. Transfer the toasted nuts to a bowl to cool.
For more delicious recipes from Alicia Silverstone, check out "The Kind Diet."