I know I've been a blog delinquent, but I've been busy canning and focusing on cooking/reducing my consumption of commercially prepared and preserved foods. I had this recipe written up but no blog post for it... and ran across someone asking for it!

So here it is... If you haven't tried "Miles of Chocolate" you really should make an effort to. It's fantastic, but very expensive for a couple of pieces of fudge-y delight. The consistency is somewhere between a brownie and a truffle, with a crunchy crust. They do sell a GF version at Whole Foods (which I've tried and is excellent. you can see a review here), but I really need a dairy free version without the butter so I set out to try and clone it!

I ran across Cookie Madness and saw she had a working recipe that was close to the original texture (you can see it here). She was absolutely right that extra yolk creates the right "crust" on the brownies. I've made several trial/test batches of these, and they are fully approved by my non-gf/df friends. In fact they were specially requested for a recent party! I've been on a gf/df diet for so long now, it always is nice to get verification that it really does taste good and I'm not just forgetting what good food tastes like.

 I've used rice flour in this recipe because that's what the GF version at Whole Foods uses, but I'm planning on trying almond flour or maybe cassava for the next try to reduce the refined grains. You can use any combination of flours you like since it's done by weight! You could also use butter in place of the oil if you don't have dairy restrictions. I do have chickens and use fresh eggs, sometimes they bake differently.

Gluten Free Dairy Free Miles of Chocolate Clone
100 g rice flour (finest grind you can find)
1/8 teaspoon sea salt
4 oz coconut oil
3 oz dark chocolate, (I used ghiradelli chips)
200 g granulated sugar
1/2 tablespoon Kahlua 
1/2 teaspoon vanilla
2 large egg yolks (*I use Farm Fresh eggs!)
1 whole egg

-Preheat oven to 350 degrees F.
-Line a 6x8 inch baking pan with parchment paper or silicone coated foil (worked better for me than the parchment).
-Stir together the flour and salt and set aside.
-In a saucepan, melt oil over medium heat.
-When butter starts to melt and coats pan bottom, add chocolate and reduce heat to low.
-Stir constantly until chocolate is melted.
-Add 1/2 cup of the sugar to melted chocolate and stir over low heat for about 40 seconds.
-Remove chocolate mixture from heat and let cool for about 5 minutes (important!).
-Stir in Kahlua and vanilla.
-Meanwhile, beat eggs for 2 minute or until foamy and light.
-Add remaining ½ cup of sugar to eggs and continue beating for another minute.
-Fold a small amount (about 1/3 cup) of the egg mixture into the warm chocolate mixture to lighten then chocolate.
-Next, fold the lightened chocolate into the bowl with the egg mixture.
-Stir in the flour/salt mixture (be careful not to over-mix as it toughens up brownies).
-Pour into pan (I sprinkle the top with sea salt) and bake for 35 minutes or until top is set and brownies start to smell.
-Let cool completely, Transfer to refrigerator and chill for a few hours or overnight.
-Lift from pan and cut.