Tuesday, November 2, 2010

Dairy & Gluten Free Chocolate Buttercream Frosted Brownies

With all that has been going on I felt the need for some chocolate goodness in the form of brownies.  Specifically chocolate buttercream frosted brownies.  I realized while I was making the batter for the brownies that I was running low on cocoa powder and that I was completely out of chocolate chips!  Oh the horror of it all!!  Considering where I live running out to the grocery store for more is not a viable option.  I simply made my usual brownie recipe without the chocolate chips which turned out fine considering I wanted to frost the brownies anyhow.  While the brownies were baking and cooling the hunt began for a chocolate buttercream frosting that did not require cocoa powder or chocolate chips.  I love my cocoa powder based dairy free chocolate buttercream frosting; however, I needed a recipe that utilized Baker's chocolate either unsweetened or semi-sweetened as that was what I had available.  I found several recipes and decided to use the basic Baker's One Bowl Chocolate Frosting recipe as a jumping off point.



Dairy Free Baker's Chocolate Buttercream Frosting

4 squares Baker's Unsweetened Chocolate
1 stick Earth Balance Vegan Buttery Alternative
4 cups or 1 lb powdered sugar
1/2 cup Vanilla Silk Pure Almond Milk

Melt the chocolate in the microwave or using a double boiler.
Allow the chocolate to cool slightly - about 5 minutes.
Cube the buttery alternative and stir into the chocolate.
Stir in the powdered sugar in a few installments.
Switch from a spoon or spatula and begin to mix using a hand held electric mixer.
Slowly add the almond milk as you mix until the frosting becomes lighter and a spreadable consistency.
Note that you may not need to use all of the almond milk or you might need a little more to achieve the desired consistency.
I like for the frosting to have little speckles of chocolate flakes running through it so I use buttery alternative straight from the refrigerator.  If you want a more even color and texture then allow the buttery alternative to come to room temperature before using.

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