These dreamy chocolate brownies happened last week.
It has been quite a while that i wanted to create a really good balanced brownies recipe and *finally* it happened!
You see, i’m not one of the ‘huge chocolate fan’ type of person.
I do love chocolate, don’t get me wrong but it has to be at the right amount with the right balance of flavors.
That’s why i had the urge of making something that not only the chocolate addicts among us will be able to enjoy.
Now, after thinking a lot on how to balance it, it popped to my head.
Sour cherries and chocolate combination have a love story between them.
Every time you'll combine these, it's a winning recipe. Every. Time.
It turned out so rich and decadent, with the perfect fresh kick from the dried sour cherries and an earthy taste from the pecans it turned out so perfectly.
I know i've promised you a RAW brownies recipe, but for a long time i've wanted to perfect my baked version one and it was an amazing excuse to do it :)
So forgive me about that, i'll share the raw recipe another day and for now - here is the recipe for those #plantbased #glutenfree and #refinesugarfree divine brownies.
Can't wait to see your recreations!
*This exact recipe is good for a 20 cm square pan (i used 30*10 rectangle pan in the pic).
*You can store these brownies in an airtight container in the fridge for around a week.
For the brownies
100g buckwheat flour
18g tapioca flour
200g coconut sugar
85g pecans, finely ground
70g cacao powder
2g baking powder
pinch of salt
2 psyllium husks 'egg' - 8g psyllium husks + 60g water
92g coconut cream
46g coconut oil
30g almond butter
20g apple puree
add ons (recommended)-
55g sour cherries
1. preheat the oven to 180 celsius degrees.
2. create the psyllium egg by mixing the psyllium and water very well and le sit (it supposed to be like jelly eventually).
3. Mix all the dry ingredients together.
4. In another bowl, mix all the wet ingredients together.
5. place a parchment paper on the pan you're using.
6. Mix the wet and dry ingredients together very well.
7. Fold in the sour cherries and pecans (or any other add ons you decided to use).
8. pour the batter into the prepared pan and bake for 18-20 minutes (Be careful to not overcook).
For the ganache
100g Dark chocolate (we used our 70% chocolate)
30g coconut cream
10g coconut oil
20g maple syrup
1g vanilla extract
pinch of salt
In a large saucepan, melt the chocolate.
Remove from heat, pour in all the other ingredients and mix well (important to know- once it's smooth and well combined, stop the mixing act so the chocolate won't break, happens when mixing too much).
Spread the ganache onto the prepared brownies and let it cool.
Dried sour cherries, cacao nibs, sea salt or nuts.
Let me know if you have any questions on the comments down here,