black bottom cookie bars

I’m a firm believer that your body will always tell you what it doesn’t want or need, and after sixteen hours of writhing in sheer pain I think my body is sending a very clear message: I DON’T WANT DAIRY.

As you can imagine I’m pretty upset with this sudden turn of events. Over the summer I experimented with eliminating dairy in my diet in an effort to add some diversity into my diet, and I felt less sluggish, lighter and more awake than I had in years. After I returned from France I started eating copious amounts of dairy and over the past few weeks I started to develop pain and discomfort after large servings of cheese. Granted, I’ve yet to see my doctor, but after experiencing sharp shooting stomach pains like none I’ve ever experienced, I think I’m going to lay off the stuff for a while.

So imagine my deep sorrow that I present a delicious, BUTTERY recipe while I’m eating dry rye toast. With the exception of Earth Balance, have you guys had luck with vegan alternatives in baking?

INGREDIENTS: Adapted from Milk & Honey
225g (2 sticks) unsalted butter, melted, plus more for greasing.
1 cup packed light brown sugar
1/2 cup caster sugar
2 large eggs, lightly beaten
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cocoa powder
1 1/4 cups semi-sweet chocolate chips

Preheat oven to 350F/180C. Lightly butter a 8inch/20cm square baking pan. Line with baking paper, leaving some to overhang on two sides. Lightly butter the paper.

With an electric mixer with the whisk attached, whisk together butter and both sugars. Whisk in eggs and vanilla. Turn the speed down to low and gradually add flour and salt, mixing just until combine.

Divide batter in half, and transfer one half to a separate bowl. Stir in cocoa powder and chocolate chips until combined.

Place chocolate batter in baking pan. Spread evenly and smooth top. Spread plain batter on top of chocolate batter. Smooth top.

Bake 25-30 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on wire rack before cutting.


3 thoughts on “black bottom cookie bars

  1. I had a great tasting coconut based (but neutral tasting) spread at whole foods, don’t know if it is appropriate for baking but might be worth a shot


    1. Hey Sharon — I think I know what you’re talking about. Earth Balance makes great butter spreads (coconut, olive oil, etc). They are AMAZING. I’ve used their vegan butter for recipes and I’ve had some success. Thanks for the tip off.


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