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Rapunzel’s Triple Chocolate Brownies

Reprinted with permission from Feeding the Whole Family (Sasquatch Books, 2008).
Want to see how Harry Met Sally (how Jane met Phil)?  Watch this Cookus Cupboard episode.

The
Rapunzel food company makes fine chocolate products: cocoa powder, baking chocolate, chocolate chips and a less refined granulated sugar product called Rapadura.   They honor the Hand in Hand fair trade program which ensures farmers in developing countries are paid fairly.  If you haven’t tried their products before, make a date with these brownies.

2 ounces semi-sweet chocolate

¼ cup melted butter
¾ cup unrefined cane sugar
½ cup whole wheat pastry flour
¼ cup cocoa powder
½ teaspoon baking soda
Pinch of sea salt
2 eggs
½ cup semi-sweet chocolate chips

Melt chocolate and butter; set aside and let cool.  Preheat oven to 350 degrees F.  If the unrefined sugar you chose is coarse, run it through a small grinder to get a finer texture. In a large mixing bowl, combine Rapadura, flour, cocoa, soda, and salt; set aside. Beat eggs until foamy. Combine cooled chocolate/butter with eggs and whisk together.  

Add wet ingredients to dry and stir to blend.  Fold in chocolate chips and spread mixture into lightly oiled 8X8-inch pan.  Bake 20-25 minutes.

Preparation time: 35 minutes
Makes 12 brownies

23 Comments:

Ida Zelaya
I was wondering about the electrical cord! This recipe sounds delightful... do you have a non-dairy substitute for the butter (non-margarine)? Love what you do!
February 9, 2010, 11:03 pm

Gary H.
I was *shocked* when I saw her put the still plugged in mixer into the sink..! ;-)
February 10, 2010, 9:38 am

Barb Mc
Can you use a wheat free flour with the recipe?
February 10, 2010, 10:06 am

Amanda Scaher
These are amazing. Really good chocolate makes the difference!
February 10, 2010, 10:31 am

Cynthia Lair
Hi Barb, Oat flour would work nice, spelt or barley flour would also work. A gluten-free flour will also work - different texture though.
February 10, 2010, 8:41 pm

Christin McDowell
haha yea, I was like Jane, what are you doing? nice electic touch
February 10, 2010, 11:22 pm

Joan Gaska
Is that the right amount of flour? I tried these and they turned out very thin and more like candy.
February 11, 2010, 9:11 am

Cynthia Lair
Hi Joan, Not sure what happened for you. The flour amount is right. They are definitely soft and gooey inside. The thickness should be exactly like it looks in the photo. Pan size matters too.
February 11, 2010, 9:35 am

Cynthia Lair
Hi Ida, Didn't mean to neglect your question. Use some coconut oil instead of butter. Bet they're good that way.
February 11, 2010, 7:36 pm

Chef Rachel Albert Matesz
Yummy sounding recipe! Re: making the brownies gluten free Rather than use a single gluten free flour, I suggest using a gluten free flour blend. I get great results using a blend of 2 to 4 GF flours.Sometimes I use sorghum flour or brown rice flour mixed with potato starch (not potato flour!) or tapioca starch. You can also buy gluten free flour blends. Re: subbing for butter w/out using margarine My favorite is palm shortening (Tropical Traditions brand sold on line or Spectrum Shortening sold in natural food stores or the healthy food aisle of supermarkets)
February 13, 2010, 11:13 am

Alexandra Fischer
to Barb Mc, spelt, barley and rye all have gluten in them, although some people tolerate spelt even so. It seems we all have different tolerances to gluten, but I was surprised to learn it is in barley and rye.
February 17, 2010, 10:47 am

Katy Huston
For sweet GF baking I use a 50/50 blend of coconut flour (Bob's Red Mill) and sweet sorghum. I'm diabetic and need to be watchful of fiber in my product. Coconut flour is one of the highest fiber flours. I don't care for the gums, so leave them out and usually get pretty good results with cookies, brownies and pastries...cakes are another story. It's Lent, so I'm off chocolate, but will definitely try these after Easter!
February 17, 2010, 12:47 pm

Michelle Stewardson
I'm trying to switch to eating only 'real foods'. It's the lack of desserts killing me and I was thrilled to find your site. But I have a question, please excuse my ignorance - I just assumed chocolate & chocolate chips weren't 'real' or 'whole' foods. How can I make sure I'm buying the right type? thanks!
March 5, 2010, 10:25 pm

Cynthia Lair
Hi Michelle, I like Woodstock Farms chocolate chips. They have very few ingredients, all recognizable. There are also some pretty nice brands of baking chocolate that don’t have any extra ingredients such as Dagoba chocolate which is 73% cocoa and organic too!
March 6, 2010, 12:03 am

C.A.
Hi Cynthia, any chance of a vegan adaptation? Maybe with flaxseed eggs or EnerG? I have used Earth Balance instead of butter in recipes and found that it works just as well, but eggs are tricky! Thanks!
July 17, 2010, 12:05 pm

Cynthia Lair
C.A., I am not that fond of energy egg replacer, now that I know what is in it. We have been fooling around with replacing eggs with teff flour, fat and water. The teff flour adds a little stickiness. Two eggs = ½ cup of liquid and fat. I’d try 2 tablespoons of teff flour, 3 tablespoons of water and 3 tablespoons of melted coconut oil. Run it through the blender before adding.
July 18, 2010, 8:33 am

skye and annie robinsonstocker
hi cynthia, i was wondering what is the red stuff jane put iaround the the brownie on the plate
February 10, 2011, 12:10 pm

Cynthia Lair
Thinned out raspberry jam. We put it in a squeeze bottle to make the heart.
February 10, 2011, 2:03 pm

A. Krasnow
Vegan-perhaps can be done with avacado instead of the eggs. I don't know the equivalent of each-but I know it is done. I found this out after eating some super-delicious-moist chocolate cup cakes (vegan) @ the Veg-Fest .
February 13, 2011, 1:24 am

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May 23, 2011, 6:38 pm

Kelli Stevers
What temperature should these bake at?
July 3, 2011, 8:55 pm

Cynthia Lair
350 F. as written on the recipe.
July 3, 2011, 9:35 pm

Julie Noel
Persimmons! Heady and flavorful. I love these little bundle of joys... -Julie Noel
March 5, 2016, 11:53 am

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