“In today’s world, when many of yesterday’s fashionable habits are today’s misdemeanors, we should rejoice that a chocolate dessert can bring so much innocent pleasure.”
Marcel Desaulniers
Whole wheat Fresh Cherry Cocoa Brownies … yes chocolate again, cocoa actually. Pointless apologising for my long absence again, but life is getting a little hectic. This time I am blaming it on the IFBM 2014 in Bangalore. It was the best kind of get together for food bloggers in India, and it’s now a little difficult getting back into the mold of things.
Call it withdrawal symptoms if you like, but will hopefully get a long post out soon. Until then, here’s a batch of brownies I made for a boy who was having home baked stuff withdrawal symptoms yesterday. The past two days he went, “processed again?”. Of course, I was ashamed. Haven’t been at home the last week. It’s been madness, so before I stepped out to do grocery, I popped these into the oven yesterday.
Picked him up off the school bus and entered a home smelling like chocolate heaven. “Yay”, he yelled! “You baked.” He happily settled down with a jug of fresh lime juice etc. The rest was …. gobble, gobble, gobble!
[print_this]Recipe: Whole wheat Fresh Cherry Cocoa Brownies
Summary: Moist, fresh and healthy. Here’s yet another divine wholegrain chocolate brownie. Whole wheat Fresh Cherry Cocoa Brownies are one bowl goodness which can be stirred together in minutes.
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- 100g butter
- 20g clarified butter
- 120g brown sugar
- 55g cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- vanilla extract
- 2 eggs
- 75g fresh cherry balsamic preserves
- 80g wholewheat flour
- 50g dark choc chips
Method:
- Preheat the oven to 175C. Line a 8 X * baking tin with pachment
- Place the butter and clarified butter in a large bowl and microwave for a minute. Alternatively, place in a heavy bottom pan, and heat over very low flame until the butter has melted.
- Whisk in the sugar, salt and baking powder, followed by the cocoa powder.
- Break in eggs and whisk briskly to mix in, add vanilla extract. Whisk again
- Fold in the cherry preserves and then the whole wheat four, followed by the chocolate chips.
- You can use chopped roasted almonds instead of chocolate chips, or both f course.
- Turn into prepared tin and spread uniformly. The top will be nice and shiny smooth.
- Bake at 175C for about 30 minutes. Cool on rack in tine for at least 30-45 minutes.
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Deeba I am missing your long post and all those little little stories…waiting for one
Talk about lethargy and the withdrawal symptoms post the meet! Hope some of your food styling and photography magic will rub off on me 🙂
Love how fudgy your brownies look, love the colors here!
Very nice blog
Yummy yummy brownies.love the snaps
Yummy yummy brownies.love the snaps
I’ll be trying an Eggless version of this brownies soon 🙂 Thanks a ton for a wonderful recipe!!!
Ah, the joy of having a kid excited and thrilled that mom baked something from scratch! I wish I had that! The brownies look fabulous and as gooey and moist as I love them!
Hi Deeba,
It’s me again!! Want to make these they look absolutely mouth watering. But where will I get cherry balsemic preserve? Can I make it at home?
Thanks
Sunita
Hi. Re the fresh cherry balsamic preserves. Yes, they were homemade due to a large lot of cherries I had on hand earlier this summer.
I basically simmered them in brown sugar with a tbsp or two of balsamic vinegar until they were nice and thick. You could use a store bought brand. If it isn’t too thick, please reduce the amount by a tbsp or two.