Irritable Bowel Syndrome Message Boards | Dark Chocolate Brownies with Ganache

Dark Chocolate Brownies (Parve)
Ingredients
2 blocks ScharffenBerger 99% baking bar
1 stick EarthBalance Margarine
2/3 cup cake flower
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 large eggs
2 tsp. vanilla extract
1/2 cup Whole Foods semi-sweet chocolate chips
1/4 cup vanilla soy milk
Directions
1. Preheat oven to 350�.
2. Melt chocolate and butter over a double boiler.
3. While chocolate mixture is melting, combine cake flour, baking powder, and salt into a mixing bowl.
4. When chocolate mixture is smooth, take off heat and whisk in sugar.
5. Whisk in eggs.
6. Fold into flour mixture until loosely combined.
7. Pour into 8" brownie pan, or into about 24 mini-muffin molds.
8. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Melt chocolate chips and soy milk in double broiler. Spread evenly over warm brownies. Refrigerate immediately so that ganache will set.
* If these brownies are not sweet enough for your taste, try substituting 2 squares of Scharffen Berger 70% baking bar variety. If this is still too dark, use 3 squares of 63% variety.
** Reduced-Fat version. Use � stick margarine + � c applesauce (for a more cake-like brownie) or vanilla soy yogurt (for a denser brownie). Cut ganache recipe in half and spread thinly.
*** For a gluten-free brownie, substitute soy or rice flour.
**** Because these brownies are "parve," they are free of all dairy products. They are also free of any trans-fats and "bad" cholesterol.

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