So, you’ve got the kids covered with these Triple Chocolate Brownie Cones this Valentine’s Day (kids, of course, being the subjective term here).
But, if you’re hankering for sharing something with your lover, then make this and grab a couple spoons.
I mean, go big or go home, right?
This recipe was also created for Allergic Living for Valentine’s Day celebrations. You can check out the full recipe here: Red Wine Fudge Pudding Cake.
Happy Valentine’s Day from my chocolate-loving-heart to yours.
These kid-friendly cones are a brainchild that emerged from my Two-Bite Chocolate Covered Cherry Cupcakes from The Allergy-Free Cook Bakes Cakes and Cookies.
Designed for Allergic Living magazine, they’re Top 8 Allergen Free, loaded with chocolate goodness, and super kid friendly.
But if you don’t have kids, don’t worry. You’ll eat them all, too. (It wasn’t hard).
For the full recipe, visit Allergic Living‘s site here: Triple Chocolate Brownie Cones (gluten-free, allergy-friendly, completely vegan).
Oh, and if you need help with the assembly? Do this (these aren’t baked):
These squares have been made a few times over the years, but each time I slightly veer from my recipe in using whatever I had in the kitchen. Sometimes I change up the amount of sugar (they’re a sweet one). I’ve used both Earth Balance Soy-Free Buttery Spread and Earth Balance Coconut Spread (though I prefer the former), and I’ve used walnuts instead. Regardless of what you do, try to get your hands on dark maple syrup — the taste difference substantial.
Bottom Layer
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca flour
1/4 cup unrefined cane sugar (I like Sucanat)
3/4 teaspoon xanthan gum
1/8 teaspoon fine sea or Himalayan salt
6 tablespoons nondairy buttery spread, such as Earth Balance (or EB Coconut Spread)
Top Layer
2 tablespoons nondairy buttery spread
1/4 cup pure maple syrup (recommend: amber or dark)
1/4 cup unrefined cane sugar
1 tablespoon nondairy milk (I like So Delicious unsweetened coconut milk beverage)
1 cup pecans, chopped
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
Position an oven rack to the middle of the oven. Line an 9-inch square baking pan with parchment paper, letting the ends hang over the edges for easy removal. Preheat the oven to 350 degrees F.
To make the bottom layer, put the sorghum flour, quinoa flour, tapioca flour, sugar, salt, and xanthan gum in a medium bowl. Cut in the nondairy buttery spread using a pastry cutter or two knives, until the mixture sticks together when you squeeze it in your hand. Press the mixture into the prepared pan in an even layer. Bake on the middle rack for 20 minutes. Let cool slightly while preparing the topping.
To make the topping, put the nondairy buttery spread in a small saucepan over medium heat. Cook until melted, then add the maple syrup, sugar, and nondairy milk. Once it starts to bubble, let it cook for 1 minute. Remove from heat. Stir in the pecans, vanilla extract, and salt. Pour the mixture over the crust. Return to the oven and bake for about 18 minutes, until the topping is bubbling and thick. Let cool completely before removing from the pan. Cut into squares. These freeze very well.
Laurie Sadowski 