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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, June 26, 2014

Scraps and Snippets ~ Caramelly Chocolate Chip Double Layer Brownies


Caramelly Chocolate Chip Double Layer Brownies (These aren't healthy on any front...but they are delicious!!!!) 

1 and 1/2 sticks Earth Balance (3/4 Cup or 3/4 Cup coconut oil)
1 1/3 Cup sugar
2 TBSP egg replacer (I used Ener-G DIY homemade)
6 TBSP water or non-dairy milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2/3 Cup cocoa
1 2/3 Cup flour
1/3 chocolate chips

Preheat oven to 350. Grease a 9 x 13. Mix Earth Balance and sugar until blended. Add cocoa, egg replacer and water/milk, vanilla and mix well, add salt, baking powder and vanilla and stir. Pour in flour and mix. It will be thick and more like cookie dough. Press into pan. Bake for 23-26 minutes. I believe I'll try it in an 8 x 11 and bake it for 10 minutes more and see how it does in a thicker brownie.

CARAMEL TOPPING LAYER

1/2 Cup plus 1 TBSP room temperature coconut oil (or Earth Balance)
1 1/3 Cup sugar
2 TBSP egg replacer (I used Ener-G DIY recipe)
6 TBSP So Delicious vanilla or original coconut milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 /3 Cup flour
2/3 Cup chocolate chips
1 Cup Oatmeal
1 Cup chopped pecans (or other nuts or none at all) 


Cream the sugar, coconut oil, milk and egg replacer. Add baking powder and salt and mix well. Add vanilla and stir. Stir in flour until blended and finally add the chocolate chips and oatmeal. 

Plop caramel/chocolate chip layer on top of brownies.

Bake 35-38 minutes.



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