Triple Dark Chocolate Brownies – “a little love pat with every bite.”

I came across this recipe in a Costco magazine book review.  The book is called “The Night the Lights Went Out” by Karen White.

White states that in her novel the two main characters are separated and ultimately connected by home baking. She remembers that when she was growing up “all those homemade goodies were more than just food – it was like a little love pat with every bite.”

If you are anything like me and have a connection with rich dark chocolate, then you will love these decadent brownies.  Not only are they rich and chocolaty in flavor but with every bite comes a little comfort. What would we women do without chocolate – Yum!


Triple Dark Chocolate Brownies

  • 4 ounces dark chocolate, chopped (I use Chocolove 70% chocolate bar)
  • 2 ounces semisweet chocolate chips (I use SunSpire 65% bittersweet baking chips)
  • 1/4 cup grape seed oil
  • 1/4 cup unsweetened applesauce
  • 1 cup sucanant  or turbinando sugar
  • 2 large eggs plus 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/4 cup brown rice flour
  • 1/4 cup blanched almond flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking cocoa powder
  • 1/2 cup semisweet chocolate chips (I use SunSpire 65% bittersweet baking chips)


Heat oven to 350 F. Line an 8 x 8-inch baking pan with parchment paper or line muffin tin with 12 muffin cups.

Place the 4 ounces and 2 ounces of chocolate in large microwave-safe bowl. Microwave chocolate on high for 1 minute. Remove bowl from microwave and stir chocolate until melted.

Mix melted chocolate with sugar, whisk or stir, in medium size bowl.

Whisk in eggs, egg yolk and vanilla. Whisk in oil and applesauce.

Whisk together in small bowl flours, cocoa powder and baking soda. Stir flour mixture into chocolate mixture until just incorporated. Fold in chocolate chips.

Pour batter in baking dish or muffin cups. Bake for 20 to 25 minutes, or until toothpick inserted into the center comes out clean. For a gooey brownie, remove at 20 minutes.

Allow brownies to cool 5 to 10 minutes. Then remove brownies from pan by lifting parchment paper and placing on cooling rack. Cut brownies into squares and enjoy!

To frost I use 1 bar of Chocolove 70% chocolate – melt in microwave for 1 minute – remove and stir until all melted – drizzle or spread onto top of brownies.


adapted from


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