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Tag: sallys baking addiction brownies

  • How to make Healthy No-Bake Brownies

    How to make Healthy No-Bake Brownies

    These gluten-free No-Nke Brownies are so healthy and delicious, creamy, chocolatey, mouth-watering, that it’s hard not to fall in love with them from the first bite.

    Healthy No-Bake Brownies Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 16 servings
    2 1/2 cups (400g) pitted dates
    1 1/2 cups (150g) walnuts
    1/2 cup (60g) cocoa powder
    2 tbsp (20g) cocoa nibs, optional
    1 1/2 tsp (7g) vanilla extract
    1 tbsp (15g) coconut oil, melted
    1/4 tsp (2g) salt
    Frosting
    1/4 cup (30g) cocoa powder
    1/4 cup (80g) honey or agave/maple syrup
    2 tbsp (30g) coconut oil, melted
    1/2 tsp (2.5g) vanilla extract

    1. Place the walnuts, dates, walnuts, cocoa powder, vanilla extract, coconut oil and salt into the bowl of a food processor. Process until completely combined and the mixture holds together.

    2. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it’s set.

    3.Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.

    4. Prepare the frosting. In a small bowl combine the cocoa with honey (agave/maple syrup), coconut oil and vanilla extract.

    5. Spread evenly over the mixture in the pan.

    6. Refrigerate for 2 hours to set. Keep leftovers refrigerated.

     

  • How to make Double Chocolate Brownies Recipe

    How to make Double Chocolate Brownies Recipe

    This is the best macaroons recipe I’ve made so far, rich and delicious with a crispy top and soft inside. The best part is when you feel the chopped chocolate melt

    Double Chocolate Brownies Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 9 servings

    3/4 cup (90 g) dark chocolate (55%-70%), for melting
    3/4 cup (90 g) dark chocolate ((55%-70%)), chopped
    3/4 cup (170 g) butter
    1 tsp instant espresso powder
    1 tbsp dark cocoa powder
    1 cup sugar (200g)
    1/2 tsp salt
    3 eggs
    1 tsp vanilla extract
    3/4 cup flour (95g)

    Directions

    1. Preheat oven to 350 degrees F (180 C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) baking pan. Line the pan with parchment paper.

    2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Add cappuccino powder. Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.

    3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well. Stir in the chopped chocolate.

    4. Pour the batter into the prepared pan and bake for about 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

    5. Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.