Wednesday, July 11, 2012

A Different Kind of Brownie

I'm always looking for ways to combine two favorite ingredients -- dark chocolate and coconut oil (spoiler alert: more of choc/coconut oil to come). Although the two can combine to form very decadent desserts, this brownie recipe produces a much less decadent one. The texture is more cake-like than fudgy. So if you're craving a rich, fudge-like brownie, this is not the one to make. But if you'd like to try something different (and a little bit "lighter") but still chocolaty, these brownies are a nice change.
This makes a small batch. I used a dessert pan that has 2 1/4" x 2 1/4" square inserts, and this recipe filled 10 of the inserts. It would probably do well to double the recipe to properly fill a more "normal" brownie pan.
A few ingredient notes:
Mesquite flour -- It's made from ground pods from the mesquite tree and is considered a high-protein, high-fiber, nutritious flour ... with the added benefit of having a mild smoky, chocolaty aroma. I was mainly just playing around with it here, but for it to truly make a difference in the recipe I should probably up the amount used. It can easily be left out (just replace the amount with all-purpose).
Greek yogurt -- I used it instead of applesauce which is often used in baked goods as a substitution for some of the fat. I like the slight tanginess of Greek yogurt and that it's high in protein. And, like applesauce, you really don't notice its flavor coming through.

Here is everything all mixed together in the bowl; it's a sticky, chocolaty, small-batch clump:

The mixture divided into the pan:

Finished baking; next time I'll probably use smaller chips:

A Different Kind of Brownie

Note: This recipe should be doubled if using a normal-sized brownie pan.
1/2 cup all-purpose flour
3 tbsp mesquite flour (or all-purpose flour)
1/4 cup unsweetened cocoa powder
1/2 cup brown sugar (not packed)
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 tsp instant espresso powder
1/4 cup coconut oil, melted (unrefined, extra virgin,  unprocessed coconut oil)
1/4 cup Greek yogurt (0% fat)
1 tbsp vanilla extract
1/4 cup hot water
1/2 cup chocolate chips
Melt the coconut oil (stovetop, low heat), then set aside to cool a bit.  Preheat oven to 325 degrees. Oil brownie pan (with coconut oil or butter).
Mix together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder in a medium bowl. Add the oil, yogurt, vanilla extract, and hot water. Stir until smooth. Fold in the chips.
Transfer the mixture to the prepared pan. Bake for 10  minutes, or until a toothpick comes out clean.

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