Cook for Good

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 8×8-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.

Coursedessert
CuisineAmerican

Servings	Prep Time
8servings	20minutes

Cook Time	Passive Time
32minutes	10minutes

Servings	Prep Time
8servings	20minutes

Cook Time	Passive Time
32minutes	10minutes

Ingredients

1cup whole-wheat pastry flour120 grams. Or half all-purpose and half whole-wheat flour.
1cup sugar200 grams
1/2cup naturalunsweetened cacao or cocoa powder (36 grams)
1teaspoon baking soda
1/2teaspoon salt
3ounce chocolate bar85 grams. I use a 365 Organic Dark Chocolate Bar.
1/4cup well-mashed ripe bananaabout 1/2 banana
1/4cup olive oilplus a little for the pan
1/2cup water
2tablespoons black-bean or chickpea aquafaba
2teaspoons apple-cider vinegar
1teaspoon vanilla

Instructions

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.
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.
Add remaining ingredients and stir with a large spoon or spatula just enough to combine, about 50 strokes.
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.
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.