“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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