Irritable Bowel Syndrome Message Boards | Re: Another Chocoholic Recipe (Low fat, too!)

Han,
Thanks hun, but this isn't it, I checked it out also. It's missing the non-caffeinated coffee powder and the acacia powder in the ingredient list. The recipe directions were different too. I bet, I just remembered where I found it, though! I think it was in one of Heather's IBS Newsletters!! I saved it in my e-mail and I'm going to run and check for it now! *lol* Here I am panicking for no reason.

(3 mins later:) Ah hah! I found it! In one of Heather's IBS newsletters sent Feb 7, 2006! I copied/pasted it. I know Heather made us a Newsletter Archive, too, so it should probably be in there also in one of the sticky posts under the "IBS Recipe Exchange" board.

Ultimate Chocolate Pudding Brownies

This recipe makes a rich, gooey, divinely dark chocolate brownie with its own hot fudge pudding sauce built right in! You'd never guess it's low fat, dairy free, and comes together in just ten minutes of kitchen time.

The key substitutions for good digestion are soy milk for dairy and unsweetened cocoa powder (which is very low fat and caffeine free) in place of solid chocolate. The small amount of decaf instant coffee powder should be very tolerable in the brownie's soluble fiber base, but you can also simply omit it and the end result will still be delicious!

Makes 8 servings

1 C granulated sugar, divided
1 C all-purpose unbleached flour
2 T Acacia Tummy Fiber (optional)
1/4 t salt
1/2 C unsweetened cocoa powder (such as Hershey's), divided
2 t baking powder
1/2 t cinnamon
1/4 C canola oil
1/2 C soy or rice milk
1 t vanilla extract
1 T decaffeinated instant coffee powder (optional)
1 C boiling water

Preheat oven to 350F. Lightly coat an 8" or 9" square baking pan with cooking oil spray.

In a large bowl, sift and whisk together 2/3 C of the sugar, the flour, Tummy Fiber, salt, 1/4 C of the cocoa, baking powder, and cinnamon. Whisk well to blend. Stir in the oil, soy milk, and vanilla (batter will be stiff). Scrape batter into prepared pan and smooth top.

In a small bowl, whisk together the remaining 1/3 C sugar and 1/4 C cocoa. Sprinkle evenly over the cake batter. Dissolve the coffee powder (if using) into the boiling water, and pour water over the cake. Do not stir.

Bake for about 25 to 30 minutes, until the top of the cake looks crisp and crackled. Cool on a wire rack for 5 minutes, and serve warm.

Thank you again Han and thanks to the rest of you for putting up with my frantic nature. :P

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XOXO from lil' ol' me.

(IBS-C, mood disorders, etc., etc.)

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