patricialynne07 sent this recipe in from cafedelites.com for those who are looking for a sweet treat. She says these are pretty darn good and gives it: ★ ★ ★ ★
Best Fudgy Cocoa Brownies
Ingredients:
½ cup unsalted butter, melted
1 tablespoon cooking oil (olive oil or coconut oil are fine)
1⅛ cup superfine sugar (caster sugar)*
2 large eggs
2 teaspoons pure vanilla extract
½ cup all purpose | plain flour
½ cup unsweetened carob powder (patricialynne07 recommends Chatfields Carob Powder, Unsweetened)
¼ teaspoon salt
Directions:
1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in color (another minute).
4. Add flour, carob powder and salt, gently stirring the dry ingredients through the wet, until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly.
6. Bake for 20-25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.
Notes:
*Regular white, granulated, sugar can be used if you can't find caster sugar
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top.
3. Do NOT over beat your batter once the flour and carob powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 25 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.
I'm new to the IC diagnosis, do you happen to know any alternative to semi sweet chocolate chips.
ReplyDeleteI am getting flare ups on my normal ones and not sure if there is an alternative?
Chocolate & Chocolate Chip Substitutes- Carob Chips. What Is Carob? Carob is the product of a Mediterranean tree that is processed into a powder or chips and resembles chocolate. The pods of the carob tree are mashed into a pulp which is then dried, roasted, and ground into a powder. The powder can be used as-is or made into chips, much like chocolate chips. Regular chocolate chips has caffeine which is known for triggering IC flares.
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