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Tag Archive: brownies

Honey, Almond + Coffee Brownies (gluten-free + paleo)

September 22, 2015 Leave your thoughts Print this page

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These were honestly one of my favorite treats that I came up with this summer. Yes, the ice cream I made was wonderful, but there was something special about these brownies. Perhaps it was because I made these for my friends at Amber Waves Farm on my last day there for the summer, perhaps it was because these have an INSANE amount of chocolate in them…but whatever the case, this is a lovely dessert.

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Summer is draining away out of the earth and autumn begins in just a few days. I honestly have no idea where the past few months went or where this September is going. It feels like in just a blink, I went from turning seventeen to bicycling through town with blueberries in my backpack to having my transcript and counselor recommendation sent to my early decision school.

Excuse me, how did this all happen so quickly?!

It’s a weird place to be, being a senior in high school. Part of me wants to savor each moment, for I will never be in this place with my friends I’ve known since childhood  again…but part of me is scrolling through the Common App, longing to get out already and go off to college so I can finally be an adult. Being at a university so soon just sounds delicious.

Senior year is a conundrum. But it is a conundrum I must get through. And brownies are helping me along.

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(Hint: this is a clue for where I’d LOVE to go to school!)

Sprinkles and frosting are of course optional but recommended. You can be healthy or you can be less-healthy and decadent. Choose your own adventure.

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Good cocoa + almond butter + honey + coffee = happiness. That is undeniable.

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Honey, Almond + Coffee Brownies

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 16-20 big brownies

FOR THE BROWNIES:

1 jar of creamy roasted almond butter

2 large eggs, lightly beaten

1 tablespoon of vanilla extract

3/4 cup of honey

1 cup of cocoa powder

1/2 teaspoon of sea salt

1 teaspoon of baking soda

1/4 cup of ground coffee

1 cup of chocolate chips

FOR THE FROSTING:

2 ripe avocados

1/2 cup of cocoa powder

1 tablespoon of vanilla extract

1/2-2/3 cup of maple syrup or honey

6 ounces of dark chocolate, melted and cooled to room temperature

Pinch of salt

Sprinkles, optional

Directions

Preheat the oven to 325 degrees. Line a 9 x 13 glass baking dish with parchment paper and lightly grease with coconut oil. Set aside.

In a large bowl, stir together the almond butter and the beaten eggs until well-incorporated, then fold in the honey and vanilla with a spatula. Pour in the cocoa powder, sea salt, and baking soda, and keep folding until no clumps of dry ingredients remain. Add the coffee grounds and chocolate chips and fold a few times just to incorporate.

Scoop the batter into the prepared baking dish and bake until a toothpick comes out clean in the center, about 30-35 minutes. Let cool completely (or better yet, refrigerate overnight or for at least 4 hours) in the pan.

To make the frosting, combine the avocados, cocoa powder, vanilla extract, maple syrup or honey, melted dark chocolate, and pinch of salt in the food processor. Blend until completely creamy and no blobs of avocado remain. Taste and add more cocoa powder, sweetener, or salt as necessary.

Once the brownies are cool, frost them with the prepared frosting. Slice into bars and top with sprinkles, if you’d like. (If you want a healthier option than the store-bought ones, try my homemade sprinkles!) Serve immediately, or store in an airtight container for up to 3 days.


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What is your favorite pairing with chocolate brownies? Frosting? Some kind of milk? More chocolate??? Leave me a comment here or on Facebook and let me know!


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Honey, Almond + Coffee Brownies

September 19, 2015 Print this page

Flourless chocolate cake is amazing, but flourless chocolate brownies may in fact be more amazing. Almond butter adds a lovely fudginess and keeps things moist while the coffee contributes a bit of crunch. Don’t skip the frosting–it really brings everything together!

Adapted from this recipe

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 16-20 big brownies

FOR THE BROWNIES:

1 jar of creamy roasted almond butter

2 large eggs, lightly beaten

1 tablespoon of vanilla extract

3/4 cup of honey

1 cup of cocoa powder

1/2 teaspoon of sea salt

1 teaspoon of baking soda

1/4 cup of ground coffee

1 cup of chocolate chips

FOR THE FROSTING:

2 ripe avocados

1/2 cup of cocoa powder

1 tablespoon of vanilla extract

1/2-2/3 cup of maple syrup or honey

6 ounces of dark chocolate, melted and cooled to room temperature

Pinch of salt

Sprinkles, optional

Directions

Preheat the oven to 325 degrees. Line a 9 x 13 glass baking dish with parchment paper and lightly grease with coconut oil. Set aside.

In a large bowl, stir together the almond butter and the beaten eggs until well-incorporated, then fold in the honey and vanilla with a spatula. Pour in the cocoa powder, sea salt, and baking soda, and keep folding until no clumps of dry ingredients remain. Add the coffee grounds and chocolate chips and fold a few times just to incorporate.

Scoop the batter into the prepared baking dish and bake until a toothpick comes out clean in the center, about 30-35 minutes. Let cool completely (or better yet, refrigerate overnight or for at least 4 hours) in the pan.

To make the frosting, combine the avocados, cocoa powder, vanilla extract, maple syrup or honey, melted dark chocolate, and pinch of salt in the food processor. Blend until completely creamy and no blobs of avocado remain. Taste and add more cocoa powder, sweetener, or salt as necessary.

Once the brownies are cool, frost them with the prepared frosting. Slice into bars and top with sprinkles, if you’d like. (If you want a healthier option than the store-bought ones, try my homemade sprinkles!) Serve immediately, or store in an airtight container for up to 3 days.


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Almond Joy Brownies (gluten-free + vegan)

November 11, 2014 1 Comment Print this page

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OK, so I was planning this recipe for Halloween (otherwise known as my best friend Natalie’s birthday), but that wound up just not happening. Conveniently, Halloween was also the end of the academic quarter, which meant that I had at least one test or essay for every class the week prior.

Oh well. I don’t think anyone would ever say no to brownies, even if they were two weeks late…right?

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Honestly, brownies are one of the hardest desserts to make exciting. I mean, there’s plenty you can do with chocolate chip cookies, for example: change up the add-ins (perhaps make them cranberry-almond cookies, or white chocolate macadamia nut cookies), use different flours (hazelnut flour or add in cocoa powder), flavor with a special extract (peppermint or coconut, maybe)…but brownies? I suppose you could add extra chocolate or some nuts, but other than that, brownies are neither the most stunning nor the most creative of desserts.

That’s what I thought until now, at least.

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Chocolate and coconut are a match made in heaven. Chocolate-covered almonds are glorious. So why not combine chocolate, coconut, and almond?! Genius. While I called these Almond Joy Brownies to appeal to my (primarily) American crowd, they were also inspired by a Bounty bar, which is really popular in Europe.

As you may (or probably don’t) recall, the Bounty ice cream I had at Fenocchio in Nice two summers ago was heavenly…and these brownies taste faintly like that incredible frozen treat.

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Oh, France. I miss you and your ice cream dearly.

Anyway, even though it isn’t Halloween anymore, these brownies will still make your day ten times better. Maybe a tasty Thanksgiving dessert for those who hate anything with cinnamon, apples, and pumpkin? (Do those people even exist?)

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These might seem complicated to make, but they’re actually quite easy! Simply make up the brownie batter…

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…bake it, top with a yummy coconut mixture and some almonds…

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…then drizzle with chocolate and say HALLELUJAH!

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And you really want to get to that hallelujah part, right?

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Almond Joy Brownies

Ingredients

Prep Time 2 hr
Cooking Time 30 min
Total Time 2 hr 30 min
Yield 16 brownies

FOR THE BROWNIE (recipe adapted from here):

3.5 ounces of dark chocolate chips

1/4 cup of unsweetened almond milk

3 tablespoons of coconut oil

1/2 cup of pumpkin puree

1/2 cup of maple syrup

1/4 cup of coconut flour, sifted

1/4 cup of tapioca flour

1/4 cup of cocoa powder

1/2 teaspoon of baking soda

A generous pinch of salt

FOR THE COCONUT LAYER (recipe adapted from here):

2 1/2 cups of unsweetened shredded coconut

2 tablespoons of coconut oil

1/4 cup of maple syrup

1/4 cup of full-fat coconut milk

1 teaspoon of vanilla extract

A pinch of cinnamon

A pinch of salt

TO FINISH:

16 dry-roasted, unsalted almonds

1 ounce of dark chocolate, melted

Directions

Preheat the oven to 350 degrees and line an 8 x 8-inch baking pan with parchment paper. Grease well with coconut oil and set aside.

In a small saucepan, combine 3.5 ounces of dark chocolate with the unsweetened almond milk and 3 tablespoons of coconut oil. Heat over medium-low, and once the chocolate just melts, take it off.

Pour it into the bowl of a stand mixer and add the pumpkin puree, 1/2 cup of maple syrup, coconut flour, tapioca flour, cocoa powder, baking soda, and a generous pinch of salt. Mix on low to combine, scraping down the bowl once or twice to make sure everything gets incorporated.

Using a spatula, spread the brownie batter into the prepared pan, then place in the preheated oven. Bake until a toothpick inserted in the brownies comes out clean, about 30 to 35 minutes.

Let cool at room temperature for 15 minutes, then transfer to the fridge to cool for 1 hour. Meanwhile, make the coconut layer.

In the bowl of a food processor, process 1 1/2 cups of shredded coconut with 2 tablespoons of coconut oil until the consistency of a thick paste, about 3 minutes. Next, add the coconut milk, vanilla, cinnamon, and a pinch of salt along with the remaining 1 cup of shredded coconut, and pulse several times to combine. If necessary, add more shredded coconut to thicken and more coconut milk to thin.

Once the brownies have finished cooling, remove them from the fridge and, using a combination of your hands and a spatula, spread the coconut layer on top. Top with the 16 almonds, placed in whatever positions you desire. Put the pan with the cooked brownies, coconut layer, and almonds in the freezer for 30 minutes to cool further and harden slightly.

After the 30 minutes have elapsed, drizzle the pan with the melted chocolate. Let harden in the fridge for 1 hour more before slicing and enjoying.

Store in an airtight container in the fridge for up to 3 days.


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What are some of your favorite ways to make simple brownies a little more exciting? Leave me a comment here or on Facebook and let me know!


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Almond Joy Brownies

November 11, 2014 Print this page

Brownies are delicious…but wait and see what happens when you top them with a sweet shredded coconut mixture, almonds, and a dark chocolate drizzle. Amazingness happens, that’s what.

Ingredients

Prep Time 2 hr
Cooking Time 30 min
Total Time 2 hr 30 min
Yield 16 brownies

FOR THE BROWNIE (recipe adapted from here):

3.5 ounces of dark chocolate chips

1/4 cup of unsweetened almond milk

3 tablespoons of coconut oil

1/2 cup of pumpkin puree

1/2 cup of maple syrup

1/4 cup of coconut flour, sifted

1/4 cup of tapioca flour

1/4 cup of cocoa powder

1/2 teaspoon of baking soda

A generous pinch of salt

FOR THE COCONUT LAYER (recipe adapted from here):

2 1/2 cups of unsweetened shredded coconut

2 tablespoons of coconut oil

1/4 cup of maple syrup

1/4 cup of full-fat coconut milk

1 teaspoon of vanilla extract

A pinch of cinnamon

A pinch of salt

TO FINISH:

16 dry-roasted, unsalted almonds

1 ounce of dark chocolate, melted

Directions

Preheat the oven to 350 degrees and line an 8 x 8-inch baking pan with parchment paper. Grease well with coconut oil and set aside.

In a small saucepan, combine 3.5 ounces of dark chocolate with the unsweetened almond milk and 3 tablespoons of coconut oil. Heat over medium-low, and once the chocolate just melts, take it off.

Pour it into the bowl of a stand mixer and add the pumpkin puree, 1/2 cup of maple syrup, coconut flour, tapioca flour, cocoa powder, baking soda, and a generous pinch of salt. Mix on low to combine, scraping down the bowl once or twice to make sure everything gets incorporated.

Using a spatula, spread the brownie batter into the prepared pan, then place in the preheated oven. Bake until a toothpick inserted in the brownies comes out clean, about 30 to 35 minutes.

Let cool at room temperature for 15 minutes, then transfer to the fridge to cool for 1 hour. Meanwhile, make the coconut layer.

In the bowl of a food processor, process 1 1/2 cups of shredded coconut with 2 tablespoons of coconut oil until the consistency of a thick paste, about 3 minutes. Next, add the coconut milk, vanilla, cinnamon, and a pinch of salt along with the remaining 1 cup of shredded coconut, and pulse several times to combine. If necessary, add more shredded coconut to thicken and more coconut milk to thin.

Once the brownies have finished cooling, remove them from the fridge and, using a combination of your hands and a spatula, spread the coconut layer on top. Top with the 16 almonds, placed in whatever positions you desire. Put the pan with the cooked brownies, coconut layer, and almonds in the freezer for 30 minutes to cool further and harden slightly.

After the 30 minutes have elapsed, drizzle the pan with the melted chocolate. Let harden in the fridge for 1 hour more before slicing and enjoying.

Store in an airtight container in the fridge for up to 3 days.


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Slutty Brownies

August 22, 2014 Print this page

Also known as B***h @$$ h0 brownies, in honor of my driving school teacher. It’s a long story. Anyway, these are amazing. Make them. Now.

Ingredients

Prep Time 1 hr, plus more for chilling
Cooking Time 30-35 minutes
Total Time 1 hr 30 min, plus more for chilling
Yield 9-16 brownies (depending on size)

1 recipe Chocolate Chip Cookies, leaving out the arrowroot powder and not baking

FOR THE OREO LAYER:

1/4 cup of coconut flour

1/4 cup of cocoa powder

1/4 cup of arrowroot powder

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/3 cup of coconut oil, softened

1/3 cup of maple syrup

1 tablespoon of vanilla extract

FOR THE FILLING:

1/3 cup of organic palm shortening

1/2 cup of organic confectioner’s sugar (or powdered coconut sugar)

1 teaspoon of vanilla extract

2 tablespoons of coconut flour

A pinch of salt

FOR THE BROWNIE (recipe adapted from here):

3.5 ounces of dark chocolate chips

1/4 cup of unsweetened almond milk

3 tablespoons of coconut oil

1/2 cup of pumpkin puree

1/2 cup of maple syrup

1/4 cup of coconut flour, sifted

1/4 cup of tapioca flour

1/4 cup of cocoa powder

1/2 teaspoon of baking soda

A generous pinch of salt

Directions

Preheat the oven to 350 degrees and line an 8 x 8-inch baking pan with parchment paper, then grease well with coconut oil.

Make the chocolate chip cookie dough, and don’t add the arrowroot powder! Squish the cookie dough into the bottom of the pan and use your hands to flatten it slightly. Place the pan in the fridge while you make the Oreo layer.

In the bowl of a stand mixer, combine the coconut flour with the cocoa powder, arrowroot powder, salt, and baking soda. Mix on low speed, then add the softened coconut oil, maple syrup, and vanilla extract. Once well-mixed (and resembling a dough), transfer to a piece of parchment paper or wax paper and top with another piece of the same material.

Using a rolling pin, roll the dough out until it is an 8 x 16-inch rectangle.

Using a sharp knife, cut the piece of dough in half to form two (approximately) 8 x 8-inch squares. Make sure you have at least two inches of space between the two pieces–you don’t want them to fuse together in the oven!

Transfer the bottom sheet of parchment paper with the dough on it to a baking sheet. Bake in the preheated oven until solid to the touch, about 15 minutes. Let cool COMPLETELY before using and DO NOT touch–the cookie squares will be very fragile!

Meanwhile, make the filling.

In the bowl of a stand mixer, combine the organic palm shortening with the organic confectioner’s sugar, vanilla extract, coconut flour, and a pinch of salt. Beat on high until light and fluffy, about 3 to 4 minutes.

Once the cookie squares are cool, take the baking pan with the cookie dough out of the fridge. Carefully lift one of the cookie squares up and place it atop the cookie dough (it should fit perfectly). Spread the filling atop this piece of cookie and place the other cookie on top, pressing very gently to squish the filling a bit.

Put everybody back in the fridge while you make the brownie!

In a small saucepan, combine the dark chocolate chips with the unsweetened almond milk and coconut oil. Heat over medium-low, and once the chocolate just melts, take it off.

Pour it into the bowl of a stand mixer and add the pumpkin puree (oh fall, you can’t come soon enough…), maple syrup, coconut flour, sifted, tapioca flour, cocoa powder, baking soda, and a generous pinch of salt. Mix on low to combine, scraping down the bowl once or twice to make sure everything gets incorporated.

Take the baking pan with the cookie dough/Oreos out of the fridge and scoop the brownie batter on top of it. Using a spatula, spread it out until relatively flat, then place in the preheated oven. Bake until a toothpick inserted in the brownies comes out clean, about 30 to 35 minutes.

Transfer immediately to the fridge and chill for at least two hours–preferably five or six. Then, using a sharp knife, slice into 9 giant, 12 medium-sized, or 16 small brownies.

Store in an airtight container in the fridge or at room temperature for up to three days. But they won’t last that long. Nope.


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