Nothing enhances the richness of cocoa quite like cinnamon. It seems to lift the seductive taste of chocolate onto our palate, enchanting us with the dance of flavors. These brownies are brilliant--from a casual dinner to a buffet party to an al fresco brunch or lunch.
Makes 8-10 servings
1 cup whole wheat pastry flour
pinch sea salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
6 ounces non-dairy, dark chocolate chips
¼ cup avocado oil
½ cup brown rice syrup
1 teaspoon pure vanilla extract
¼ cup unsweetened organic almond or soy milk
1 cup coarsely chopped pecan pieces
1 cup non-dairy, dark chocolate chips
1/4 cup unsweetened organic almond or soy milk
2 teaspoons brown rice syrup
scant pinch ground cinnamon
Preheat oven to 350o and lightly oil an 8-inch square baking dish. Dust with unsweetened cocoa powder instead of flour to avoid white deposits on your brownies.
Whisk together flour, salt, cinnamon, baking powder and baking soda. Combine chocolate, oil, rice syrup, vanilla and milk in a saucepan and place over low heat. Whisking constantly, cook over low heat until smooth. Fold melted chocolate mixture into flour mixture, stirring to create a smooth batter. Fold in pecan pieces. Spoon into prepared pan and bake until a toothpick inserted into the center comes out clean, 25-35 minutes. Remove from oven and set aside to cool.
Make the ganache by placing chocolate in a heat-resistant bowl. Combine milk, rice syrup and cinnamon in a saucepan and bring to a boil. Pour over chocolate and whisk until smooth. Spoon ganache evenly over the brownies and set aside until frosting sets a bit. Using a wet knife to create clean edges cut brownies into squares.