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creative_cooksI made these tonight.
"Dark Chocolate Brownies with Raspberry Spread"
Ingredients for Brownie Batter:
1/2 cup whole-wheat flour
1/3 cup unsweetened dark cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 teaspoon baking powder
2 eggs
1/2 cup sunflower oil
1 cup white sugar
1/2 teaspoon Garam Masala Itty Bitters
1/3 cup Bettergoods Raspberry, Cardamom, and Rose Fruit Spread
Directions:
Preheat the oven to 375°F.
Spray a 9x9 brownie pan with cooking spray.
Make the brownie batter:
In a large mixing bowl, put 1/2 cup whole-wheat flour, 1/3 cup unsweetened dark cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon sea salt, and 1/4 teaspoon baking powder. Whisk together until evenly combined.
In another large mixing bowl, put 2 eggs, 1/2 cup sunflower oil, 1 cup white sugar, and 1/2 teaspoon Garam Masala Itty Bitters. Stir together until smooth.
Gradually add the dry ingredients to the wet ingredient. Stir with a wooden spoon until smooth.
Pour the brownie batter into the 9x9" brownie pan and spread evenly in the pan. Then set it aside.
Assemble and bake the brownies:
Put 1/3 cup of Bettergoods Raspberry, Cardamom, and Rose Fruit Spread into a small bowl. Stir briskly to make it loose enough to use. Drop 9 spoonfuls in a grid pattern over the brownie batter. Then drag the spoon through the blobs in a zigzag pattern, first vertically then horizontally. Make sure to cross through all the blobs, but don't overmix; you should still see streaks and pools of raspberry.
Bake at 375°F for 30-35 minutes. A toothpick should come out mostly clean with a few crumbs.
Allow brownies to cool before cutting into squares.
Notes:
Whole wheat flour is a healthy whole grain with a nutty-sweet flavor. Its darker character suits the chocolate better than white flour would.
Dark cocoa powder has a more intense flavor than regular does. Regular will work if that's all you have.
Sea salt has more trace elements than table salt. If you don't have any, you could use mineral salt or table salt instead.
Sunflower oil is a healthy, bland cooking oil. Any vegetable oil should work, such as olive or canola oil. It helps make brownies fudgy.
Garam Masala Itty Bitters come from Vena's Fizz House and contribute spicy flavor.
Bettergoods Raspberry, Cardamom, and Rose Fruit Spread comes from Wal-Mart and is delightfully more complex than plain raspberry jam, but you can substitute that if you can't find the Bettergoods version.
The result is a rich, dark chocolate brownie accented by sweet-tart raspberry spread with complex flavors. It is delicious and we would love to make more.
"Dark Chocolate Brownies with Raspberry Spread"
Ingredients for Brownie Batter:
1/2 cup whole-wheat flour
1/3 cup unsweetened dark cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 teaspoon baking powder
2 eggs
1/2 cup sunflower oil
1 cup white sugar
1/2 teaspoon Garam Masala Itty Bitters
1/3 cup Bettergoods Raspberry, Cardamom, and Rose Fruit Spread
Directions:
Preheat the oven to 375°F.
Spray a 9x9 brownie pan with cooking spray.
Make the brownie batter:
In a large mixing bowl, put 1/2 cup whole-wheat flour, 1/3 cup unsweetened dark cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon sea salt, and 1/4 teaspoon baking powder. Whisk together until evenly combined.
In another large mixing bowl, put 2 eggs, 1/2 cup sunflower oil, 1 cup white sugar, and 1/2 teaspoon Garam Masala Itty Bitters. Stir together until smooth.
Gradually add the dry ingredients to the wet ingredient. Stir with a wooden spoon until smooth.
Pour the brownie batter into the 9x9" brownie pan and spread evenly in the pan. Then set it aside.
Assemble and bake the brownies:
Put 1/3 cup of Bettergoods Raspberry, Cardamom, and Rose Fruit Spread into a small bowl. Stir briskly to make it loose enough to use. Drop 9 spoonfuls in a grid pattern over the brownie batter. Then drag the spoon through the blobs in a zigzag pattern, first vertically then horizontally. Make sure to cross through all the blobs, but don't overmix; you should still see streaks and pools of raspberry.
Bake at 375°F for 30-35 minutes. A toothpick should come out mostly clean with a few crumbs.
Allow brownies to cool before cutting into squares.
Notes:
Whole wheat flour is a healthy whole grain with a nutty-sweet flavor. Its darker character suits the chocolate better than white flour would.
Dark cocoa powder has a more intense flavor than regular does. Regular will work if that's all you have.
Sea salt has more trace elements than table salt. If you don't have any, you could use mineral salt or table salt instead.
Sunflower oil is a healthy, bland cooking oil. Any vegetable oil should work, such as olive or canola oil. It helps make brownies fudgy.
Garam Masala Itty Bitters come from Vena's Fizz House and contribute spicy flavor.
Bettergoods Raspberry, Cardamom, and Rose Fruit Spread comes from Wal-Mart and is delightfully more complex than plain raspberry jam, but you can substitute that if you can't find the Bettergoods version.
The result is a rich, dark chocolate brownie accented by sweet-tart raspberry spread with complex flavors. It is delicious and we would love to make more.
