Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

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I'm a savory type of gal, so it's not often that I bake sweet creations. Still, it's fun to share tempting treats with friends and besides, I am still on a quest to make the perfect moist and fudgy brownie. I must say my latest creation comes close. These brownies are actually made with chickpea flour instead of wheat flour, meaning they are gluten-free. You honestly won't be able to tell they aren't made with traditional flour. Serve them up to some friends without telling them if you doubt it. I'm not fond of nuts in brownies, but I have discovered that I rather like dried fruit in brownies, so I added some dried cranberries. The cranberries proved to be a pleasing accompaniment to the chocolate and added some chewiness besides.

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

But brownies really need no introduction; without further ado, onto the recipe.

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea FlourChocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Recipe by
Published on May 19, 2009

Simple, moist and fudgy gluten-free brownies with dried cranberries

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Ingredients:
  • 2/3 cup unsalted butter
  • 1/3 cup dark chocolate
  • 3 large eggs
  • 1 cup sugar
  • 1/2 teaspoon sea salt
  • 2/3 cup dried cranberries
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons unsweetened cocoa
  • 2/3 cup sifted chickpea flour (besan)
Instructions:
  • Preheat an oven to 350° and butter a 9 × 9 inch baking pan.

  • Melt the butter and chocolate over low heat in a medium saucepan. Let cool for a few minutes after melting.

  • In a large bowl, beat together the eggs and sugar. Stir in the melted butter and chocolate. Add the salt, cranberries and vanilla, and stir to combine. Now add the cocoa and flour and stir until well combined.

  • Transfer the batter to the baking pan and bake for 30 to 35 minutes or until a cake tester or toothpick inserted into the middle comes out clean.

  • Let cool on wire rack for 10 minutes or longer, then cut into 1- to 2-inch pieces.

Makes 16 servings

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

More brownie recipes from Lisa's Kitchen:
Brownies with Dried Fruit
Cocoa Brownies with Peanut Butter and Chocolate Icing
Peanut Butter Brownies
Quick and Easy Fudgy Brownies

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