Best ever brownies
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (8 ounces) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
Center a rack in the oven and preheat the oven to 350 degrees.
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate does not scorch. Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into the bowl of a mixer and whisk by hand just to combine. LIttle by little, pour half the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are pale, thick, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients.
Pour and scrape the batter into an unbuttered 9-inch square glass or ceramic pan. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minutews mark to see how they are progressing. They will be perfect if they are just barely set and still gooey. Cool the brownies in the pan on a rack. Cut into bars and serve.
The brownies will keep, covered, for 2-3 days at room temperature and can be frozen for up to a month!
300g spelt flour (i actually replaced 100g with almond meal)
125g raw cane sugar or brown sugar
50g unsweetened cacao powder
1 package (8g) of vanilla sugar
2 tsp baking powder
a pinch of salt
100g dark vegan chocolate, chopped (i use50% dark Swiss chocolate)
200g sour cherries, canned
100ml cherry juice
125ml plant-based milk
125ml sunflower oil
125ml maple syrup
50g chocolate + 2 tbsp soy cream OR 2 tbsp margarine (optional)
Instructions
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (8 ounces) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
Center a rack in the oven and preheat the oven to 350 degrees.
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate does not scorch. Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into the bowl of a mixer and whisk by hand just to combine. LIttle by little, pour half the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are pale, thick, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients.
Pour and scrape the batter into an unbuttered 9-inch square glass or ceramic pan. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minutews mark to see how they are progressing. They will be perfect if they are just barely set and still gooey. Cool the brownies in the pan on a rack. Cut into bars and serve.
The brownies will keep, covered, for 2-3 days at room temperature and can be frozen for up to a month!
DARK CHOCOLATE CHERRY BROWNIES
Ingredients
300g spelt flour (i actually replaced 100g with almond meal)
125g raw cane sugar or brown sugar
50g unsweetened cacao powder
1 package (8g) of vanilla sugar
2 tsp baking powder
a pinch of salt
100g dark vegan chocolate, chopped (i use50% dark Swiss chocolate)
200g sour cherries, canned
100ml cherry juice
125ml plant-based milk
125ml sunflower oil
125ml maple syrup
50g chocolate + 2 tbsp soy cream OR 2 tbsp margarine (optional)
Preheat oven to 347F (175C).
In a large mixing bowl, combine the flour, baking powder, vanilla sugar, sugar, salt andcacao powder, and stir. Drain the canned cherries, saving the juice. Chop the chocolate if you haven't already.
In a separate bowl, combine cherry juice, plant-based milk, sunflower oil and maple syrup. Add to the flour mix, and mix using an electric whisk.
Add the cherries and the chopped chocolateto the bowl and combine.
Pour the batter onto a greased or parchment lined baking tray. I decided to go the extra mile and add a bit of a marble patternedliquid chocolate centre. For that I carefully melted around 50g of dark chocolate in a small saucepan on very low heat, added around 2 tablespoons of vegan soy cream to that, mixed it together, and using a spoonI sort of drew a chocolaty swirl into thebatter.
Bake in the preheated oven for about 30minutes or until a toothpick inserted in thecentre comes out clean. Allow to cool in the tin completely, then cut into squares.
Store in an airtight container and eat within 3 days. Not that that would be a problem ;)
In a large mixing bowl, combine the flour, baking powder, vanilla sugar, sugar, salt andcacao powder, and stir. Drain the canned cherries, saving the juice. Chop the chocolate if you haven't already.
In a separate bowl, combine cherry juice, plant-based milk, sunflower oil and maple syrup. Add to the flour mix, and mix using an electric whisk.
Add the cherries and the chopped chocolateto the bowl and combine.
Pour the batter onto a greased or parchment lined baking tray. I decided to go the extra mile and add a bit of a marble patternedliquid chocolate centre. For that I carefully melted around 50g of dark chocolate in a small saucepan on very low heat, added around 2 tablespoons of vegan soy cream to that, mixed it together, and using a spoonI sort of drew a chocolaty swirl into thebatter.
Bake in the preheated oven for about 30minutes or until a toothpick inserted in thecentre comes out clean. Allow to cool in the tin completely, then cut into squares.
Store in an airtight container and eat within 3 days. Not that that would be a problem ;)
Dust with cacao powder, and top off with vegan soy whipped cream or fresh fruit.
