Tag: chocolate
Quick Delicious Brownies
A few weeks ago I had plans to go out with some friends to the local pub. It was going to be a girls evening out and the husbands were in charge of the kids. We were supposed to leave at 5 o’clock- our neighbor offered a dinner invitation(at three o’clock) to my husband and daughter since his wife was going out to the pub with the rest of the women. The husbands and the kids planned to grill hot dogs and hamburgers outside. At 4 o’clock I decided to bake brownies for them to enjoy with their grilled dinner. I was able to put this dessert together and bake it within an hour. I have to admit- the brownies were still in the oven when I left- so I gave my husband directions to take them out of the oven in five minutes, let them cool down and then cut them into squares. Well- he did all of that – but saw that the brownies looked kind of raw and decided to just cut the sides off to take with him next door. He called me at the pub to inform me that the brownies didn’t come out right since they were still raw. I came home later that evening and saw that the brownies were the perfect gooey consistency we all look for! So, I went ahead and salvaged what was left of the mess!
These brownies are super easy to make. I used healthy whole wheat flour and evaporated cane juice. Both together give them a very creamy nutty flavor. I admit there is a whole cup of melted butter- I plan to make them again and substitute a cup of extra light olive oil. Overall they are quite healthy and extremely delicious- no reason to use a store-bought brownie mix!
- 2 cups evaporated cane juice
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- 4 eggs
- 1½ cups white whole-wheat flour
- ½ teaspoon baking powder
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ cup walnut halves- optional
Preheat oven at 350 degrees.
Butter an 9 X 13 -baking dish.
In a large bowl, blend the sugar, butter, eggs and vanilla extract well. Sift the flour, baking powder, salt and cocoa powder. Slowly add the dry ingredients mixing well in between. Pour the batter into the pan and bake for 30 minutes if you like gooey brownies- a few minutes more if you like them more cake-like.
Banana Chocolate Walnut Bread
I have been baking this bread for many years now. I got the original recipe from food television but have tweaked it over time. One of the things I changed was the sugar. I have stopped using white sugar and have switched to sugar made out of evaporated cane juice. The raw version of that is turbinado sugar. It brings a crunch and a nutty flavor to the bread. I also substituted all-purpose flour to white whole-wheat flour. This definitely darkens the color of the bread and again it adds nuttiness to it. I also added chocolate to it! Now anything with chocolate is usually very good- including this bread. I guarantee this will be the best banana bread you will taste! It is simply delicious!! I am curious to know if any of you have a favorite banana bread recipe. My daughter absolutely loves it and likes to take some to school for an after lunch dessert. I don’t mind as I am happy about the healthy ingredients in it. It is good for breakfast, snack or dessert!
- 1¼ cups unbleached white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup turbinado sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- ½ cup toasted walnut pieces
- ½ cup milk or dark chocolate, chips or grated
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate pieces and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.