Friday, March 1, 2013

Fran Costigan's Double Fudge Chocolate Brownie

Double Chocolate Fudge Brownies
Recipe with permission from Vegan Chef Fran Costigan 

Anyone interested in an Oh My Goodness brownie recipe is going to thank the Chef for this one. I was fortunate enough to share 5 educated full class days with Vegan Chef Fran Costigan at the Natural Gourmet Institute in NYC. Her approach to baking and using all natural ingredients ties in perfectly with my views to making better and healthier choices.  I’m not saying this is like drinking green juice but if you’re going to have sweets start with good quality. The ingredients below are all organic which means no pesticide, the sugar is not a white refined, meaning less processed, instead it’s conscientious baking but always out of this world delicious.
To try more of Chef Fran Costigan’s desserts her book is available through Amazon.

Enjoy! I promise everyone who tries this will love you, many love me since making this.

Note: I added a chocolate ganache on top of the brownie after it cooked,  this step is optional but I really like it

¾ cup whole wheat pastry flour
½ cup unbleached all purpose flour
2 Tbsp arrowroot
1 cup Dutch process cocoa
¼ cup organic whole cane sugar
½ tsp baking soda
1 tsp aluminum free baking powder
½ tsp fine sea salt
3 Tbsp organic canola oil or mild tasting extra virgin olive oil
1 cup pure maple syrup, grade B or dark amber
¼ cup prune puree – enhances flavor – recipe to follow
2 Tbsp water
2 tsp pure vanilla extract
½ cup non dairy chocolate chips
1/3 cup walnuts toasted, cooled and coarsely chopped

Recipe for Prune Puree – (dried plums) makes 1 cup
1 cup pitted prunes – (6 ounces)
¾ cup water, more if prunes are very dry

Instructions for Prunes
1. Put prunes into a bowl, cover with the ater, and soak for about 30 minutes until they are softened. If the prunes are vry dry, you will need to simmer them until they are soft.

2. Combine the prunes and water in a blender or food processor. Pulse a few times until the prunes are finely chopped, then process wuntil smooth. Use immedietatly or store in an airtight container for up to 3 weeks.

Flip Flops and Avocados Personal Note
I purchased the prunes in bulk, and they were very soft so I was able to skip the soaking and blend smoothly right away, but if they are dry follow instruction above. You will end up with more than a ¼ cup but only use amount noted in recipe

Instructions For Brownies
1. Position rack in the middle of the oven and preheat to 350 F . oil an 8x8 or 9x9 inch pan.

2. place a wire mesh sifter over a large bowl. Add the pastry flour, all purpose flour, arrowroot, cocoa, whole cane sugar, baking soda, baking powder, and salt the strainer and sift, use a wire whisk to helf sift through and stir again once it’s all in the bowl.

3. In a separate bowl whick the oil, maple syrup, prune puree, water and vanilla in a separate bowl until no  lumps of prune puree remain and the bixture is well blended. The batter will be thick. Pour into the dry ingredients and stir until smooth. Stir in the chocolate chips and toasted walnuts, if using, into the batter.

 4. Spread the batter into the prepared pan evenly. Bake for 17 minutes, until the top looks dry and set, and the sides of the brownies have pulled away from the sides slightly.
A tester inserted into the center will be coated with very moist cake, but the cake will not feel gummy. The brownies will be firm ans they cool and when they are chilled.

 5. Place the pan on a rack and cool to room temperature. Cover the pan with plastic wrap and refrigerate or freeze the brownies before cutting. Cold brownies slice neatly.

Chocolate Ganache Recipe optional
8 oz dark chocolate 68%-72%  - organic and dairy free – finely chopped
¾ cup + 2 Tbsp non dairy milk ( not rice milk)

1. Pour the Chocolate in a medium heatproof bowl.

2. Pour the milk into a small saucepan and cook to a low boil over medium heat. Remove the saucepan from the heat. Wait 30 seconds, then pour over the chocolate, swirling the bowl to make sure the chocolate is submerged.  Allow the chocolate to melt about 30 seconds, then whisk gently until the chocolate is completely melted and the ganache is smooth

3. Pour the ganache into a large bowl. The ganache will thicken enough to pour in an hour or less, at room temperature. Stir a few times but do not refrigerate or the ganache will become too stiff to pour.

The ganache will keep for one week in the refrigerator. Warm to spreading consistency in a heatproof bowl over simmering water, stirring until it can be spread.

Note by Flip Flops and Avocados.
To coat the brownies use a spoon to add the ganache  – do not pour over the brownies
I didn’t wait an hour to spoon on brownies, after adding ganache put brownies back in fridge or freezer to set.


  1. Yum! That's my cousin Fran's fabulous desserts. Can't wait to make these.


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