Candy Bar Brownie Pie

Candy Bar Brownie Pie looks like a fancy dessert, especially when paired with a tasty nicecream like So Delicious Cashewmilk Salted Caramel Cluster or Very Vanilla. This recipe shows a few tricks for adapting to our current ingredient shortages. I chopped up a candy bar because I couldn’t find chocolate chips. I also used whole wheat pastry flour instead of white whole wheat flour. If you can’t find that either,  use a mix of all-purpose and whole wheat flour, or just one or the other.

This recipe is a riff on my favorite Vegan Chocolate Brownies. The new recipe keeps the extra nutrition compared to the brownies I grew up with by replacing some oil with a banana, an egg with aquafaba, and all-purpose flour with whole wheat flour. No preservatives or weird chemicals either, of course.

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Candy Bar Brownie Pie

Brownies with flecks of chocolate bar that are a bit healthier than usual. No one will know but you. Bake in a round pan and cut in wedges for a fancy look, or bake in a standard 8x8-inch brownie pan for a more casual dessert. Note: this recipe makes 8 servings, but my recipe widget evidently thinks you should always have seconds.

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Course

dessert

Cuisine

American

Prep Time

20 minutes

Cook Time

32 minutes

Passive Time

10 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 cup whole-wheat pastry flour 120 grams. Or half all-purpose and half whole-wheat flour.
• 1 cup sugar 200 grams
• 1/2 cup natural unsweetened cacao or cocoa powder (36 grams)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ounce chocolate bar 85 grams. I use a 365 Organic Dark Chocolate Bar.
• 1/4 cup well-mashed ripe banana about 1/2 banana
• 1/4 cup olive oil plus a little for the pan
• 1/2 cup water
• 2 tablespoons black-bean or chickpea aquafaba
• 2 teaspoons apple-cider vinegar
• 1 teaspoon vanilla

Course dessert Cuisine American Prep Time 20 minutes Cook Time 32 minutes Passive Time 10 minutes Servings servings MetricUS Imperial Ingredients 1 cup whole-wheat pastry flour 120 grams. Or half all-purpose and half whole-wheat flour. 1 cup sugar 200 grams 1/2 cup natural unsweetened cacao or cocoa powder (36 grams) 1 teaspoon baking soda 1/2 teaspoon salt 3 ounce chocolate bar 85 grams. I use a 365 Organic Dark Chocolate Bar. 1/4 cup well-mashed ripe banana about 1/2 banana 1/4 cup olive oil plus a little for the pan 1/2 cup water 2 tablespoons black-bean or chickpea aquafaba 2 teaspoons apple-cider vinegar 1 teaspoon vanilla

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Instructions

1. Make sure there is an oven rack in the center position and heat oven to 350°F. Oil a 9-inch round cake pan. If you want to take the cake out of the pan to cut, then also line it with a circle of parchment paper, oil the paper, and flour the paper and the inside wall of the pan.
2. In a large bowl, combine flour, sugar, cocoa, baking soda, and salt. Stir with a fork to mix and break up any lumps. Cut chocolate bar into pieces about the size of a flattened chocolate chip. Stir in chocolate chunks.

   
3. Add remaining ingredients and stir with a large spoon or spatula just enough to combine, about 50 strokes.
4. Pour batter into oiled pan and pop it in the oven. Bake for 32 minutes for a fudgy cake or 35 minutes for a lighter but more brittle one. Cool in the pan for at least 10 minutes before cutting. If you want to remove the cake from the pan, let it cool completely, about 90 minutes. Then run a knife around the outside edge of the cake to loosen. Put a dinner plate over the cake pan, hold them together, and flip them over. When the brownie cake falls onto the plate, remove the cake pan and peel off the parchment. Put another plate on the brownies' bottom, hold both plates together, and flip the "sandwich." Remove the top plate.
5. Cut into wedges and serve warm or at room temperature, with plant-based ice cream if desired. (I use So Delicious Cashewmilk Salted Caramel Cluster) The chocolate flavor deepens as the brownies cool. Store any extra covered at room temperature.