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    Mayan Chocolate Chip Brownies


    Source of Recipe


    Brenda-Lee Olson

    Recipe Introduction


    original recipe from The Prepared Pantry
    modified to GFCF by BL Olson

    List of Ingredients




    3 ounces unsweetened cf chocolate (I used a dark chocolate bar from
    Barry Callebaut)
    1/2 cup coconut butter
    1 cup brown sugar
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    2 large eggs
    2/3 cup Better Batter GF Blend (or use the recipe for a mock Better
    Batter in the archives)
    1/2 tablespoon ground cinnamon
    1/2 tsp chili pepper or paprika
    1 cup semi-sweet cf chocolate chips (like Barry Callebaut or ELFoods)

    Recipe



    Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan.

    1. Cut the chocolate into pieces. Melt the coconut butter in the
    microwave or a double boiler. Add the chocolate. Let it sit for a
    minute and then stir. If the chocolate is not completely melted and
    mixture smooth, return it to the microwave or double boiler and heat
    until melted and smooth. Stir in the sugar and salt.
    2. In a cup or small bowl, whisk the eggs together. Add the eggs and
    vanilla to the chocolate mixture. Stir until combined.
    3. Add the flour and cinnamon. Stir until combined again. Fold in the
    chocolate chips.
    4. Scrape the batter into the prepared pan. Bake for 20 to 25 minutes
    or until the brownies test done by sticking a toothpick or knife into
    the center of the pan. The brownies will be done when moist crumbs
    cling to the toothpick or knife. Let cool completely before cutting.

    Baker’s note: If you are in a hurry to get to your brownies—and who
    isn’t—stick the pan of brownies in the refrigerator to cool, but be
    aware that putting a hot pan into the fridge raises the temperature of
    your whole fridge and puts some of your foods at risk.

    Variations

    Chocolate Chip Brownies. You can always leave the cinnamon and chili
    out. They are still good brownies but thespices does give them some
    nice zip.

    Walnut Brownies. These brownies are designed for chocolate lovers. If
    you want to tone down the chocolate, replace some or all of the
    chocolate chips with walnuts, pecans or other crushed nuts.

    Coconut Brownies. Replace the chocolate chips with sweetened coconut
    strings, or if serving young children use the dessicated kind. You
    can also add 1 extra tsp of vanilla and 1 tsp of coconut extract to
    "pump it up"!

 

 

 


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