Double Chocolate Brownie Stacks

Double Chocolate Brownie Stacks are thinner layers of brownies layered with rich chocolate frosting and then sprinkled with the colors of the season. Halloween here we come!

It makes me very happy that everyone out there loves chocolate as much as I do. That way I can serve up some decadent sweets knowing that they are going to be received with welcome arms. I do my best to add the best oils, sweeteners and chocolate. Anything to improve and enjoy our sweet indulgences without feeling the guilt. These squares are really only about 1-1/2″ across, at the most, so they are not as large as they look. Of course, you can make them as big as you like.

I absolutely love fall and the Halloween season and am determined to post quite a few chocolates over the next few weeks. Don’t worry there will still be very healthy dishes in between but I decided this blog was lacking in chocolate so, lucky me, I have to fix that.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 16 Double Stack Brownies

Serving Size: 1 Brownie

Ingredients

1 Tbsp. coconut oil

2/3 cup whole wheat pastry flour

1/2 cup Unsweetened Cocoa Powder

1 teaspoon Baking Powder

1 teaspoon Baking Soda

14 teaspoon salt

3/4 cup firmly packed Brown Sugar

1/4 cup Creamy Peanut Butter

4 Tablespoons Coconut Oil (melted and cooled)

2 eggs (I use a chia seed egg = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs.)

2 teaspoons Vanilla Extract

2 Tablespoons almond milk

1/2 cup Chocolate Chips

1 cup organic powdered sugar

1/8 cup vegan butter

1/8 cup coconut milk

1/2 cup plus 2 Tablespoons unsweetened cocoa powder

1/4 teaspoon organic vanilla extract

Directions

Mix the chia eggs and set aside. - A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a Tablespoon or so it is all ready to go.

Lightly oil a 9" x 13" baking pan with coconut oil. You want a thinner layer of brownies so we are going for this larger size.

In a medium bowl mix the flour, cocoa powder, baking soda, baking powder and salt together.

In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar and milk mixture together.

Add the vanilla and mix.

Add in the flour mixture - half at a time.

Fold in the chocolate chips.

Turn into the prepared baking pan and smooth out evenly to all edges.

Bake at 350 degrees for 15 to 20 minutes.

Cool on a wire rack.

Cut into about 32 squares.

If you are making these ahead of time for an occasion you can freeze them.

While the brownies are baking, make the frosting.

Cream the powdered sugar and vegan butter together.

Add the remaining ingredients and mix well.

After the brownies are completely cooled and cut into pieces - frost the top of each brownie square.

Lay one brownie square on top of another one. You will be left with about 16 double stack frosted brownies.

Sprinkle with your favorite sprinkle colors.

IF FREEZING:

You may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/

They defrost quickly so it really doesn't take any planning. Just put them in the refrigerator to defrost over night or set out on a plate and it will take an hour or so to defrost.

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