Had you heard?  Perhaps not, since this bold prediction was made in a regional newspaper, the Montreal Gazette, by writer Lesley Chesterman.  However, this is one prophecy that I am on board with.  Chesterman writes, “Explore the history of sweets over the past 40 years, and it would look something like this: carrot cake and French charlottes in the '70s, muffins and mousse cakes in the '80s, crème brûlée and molten chocolate cakes in the '90s, and cupcakes and macaroons in the new millennium. Now, with a new decade on the horizon, the brownie is ready for its close-up.” Of course, like the infamous cupcake, the once humble brownie can be morphed into so any different flavors, plus it can be customized to fit a variety of special diets …

Sure, at first thought, one might wonder how far you can actually go with the traditionally chocolate recipe.  But then you begin to think of the many add-ins, such as flavored extracts, crushed candy bits, cookies, nuts, coconut, frostings, caramel swirls, and “cheesecake” layers. Then there are the many brownie cousins, some of which are not in fact chocolate. Take for example, the recipe below from Deb Schiff at Altered Palates, which utilizes carob rather than chocolate for a unique brownie experience. 

Agave-Sweetened Coconut Fudge Carob Brownies (pictured above)
By Deb Schiff at Altered Palates
Adapted from the Coconut Fudge Brownie chocolate-based) recipe in Go Dairy Free: The Guide and Cookbook

“These brownies are inspired by the recipe for Coconut Fudge Brownies from the new book by Alisa Marie Fleming, Go Dairy Free. The brownies are indeed fudgy and coconutty. I boosted the coconut factor a bit when I used some coconut flour (see the recipe below) in combination with whole wheat flour and whole wheat pastry flour. Per usual, I substituted agave nectar for sugar and carob for chocolate. Overall, a mighty tasty brownie that can easily become a favorite of any coconut fan.”

Ingredients:

1/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/4 cup coconut flour
1/4 cup carob powder
1/4 teaspoon salt
1/3 cup grapeseed oil
2/3 cup agave nectar
2 eggs (can be made vegan by using 2 large mashed avocados instead)
1 1/2 teaspoons vanilla
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened carob chips
1/2 cup raw walnuts, chopped

Directions:

1. In a medium bowl, sift together the flours, carob powder, and salt.
2. In a large bowl, beat the oil and agave nectar until well blended.
3. Beat in the eggs and vanilla until well blended.
4. Mix the dry ingredients into the wet ingredients until just incorporated.
5. Fold in the coconut, then the chips, and walnuts, mixing for about a minute after each addition.
6. Heat the oven to 350 degrees F, and oil an 8-in. baking dish.
7. Spread the batter into the prepared pan and let sit until the oven comes to temperature.
8. Bake the brownies for 25 minutes until a tester comes out with just a couple moist crumbs.
9. Let cool on a wire rack until completely cool, then cut and enjoy!

Makes 12 brownies

The above recipe is dairy-free (milk-free, lactose-free, casein-free), soy-free, and free from refined sugars or flours.