Preheat oven to 300°. Grease a 9- by 13-in. baking pan; set aside. Sift together flour, cocoa, salt, and baking powder into a bowl. Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes. Whisk together sugar and eggs in a large bowl until blended. Hi Sally. Yeah. Cooking chocolate works too. Just make sure that it's dark chocolate. Just had a look at the Aldi website and the dark cooking chocolate is 54% cocoa solids which is perfect. It'll work like a dream. Dark chocolate is really important here because it helps create the structure of the brownie. Enjoy! Preheat the oven to 300°F, and lightly coat a 6”-square baking pan with nonstick cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Beat in the Ener-G mixture, soy milk, vanilla, and vinegar. Combine the dry ingredients (except the chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9-by-13-inch baking dish.
The brownies will keep for at least a week if stored in an airtight container in the refrigerator. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and orange zest.
Add the brownie mixture to a small parchment lined 8×8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Hh9KXU.
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    • dark chocolate for brownies