Cravings of Chocolate Equals a Brownie Recipe Fit for A Swirly Scoop of Pinkberry

I’ve begun to notice that the days I am fasting is when I crave chocolate the most.  It’s this urge that won’t go away until I’ve had some chocolately goodness.  I missed two fasts during Ramadan because of traveling, so now I have to make them up. I started today and honestly the chocolate cravings were crazy.  I just knew that once I broke my fast I would have to have a chocolate fix. So I went through my “Chocolate” section under My Favourites and came across Two Peas and Their Pod’s Chocolate Peanut Butter Brownies recipe.  Bingo!  I didn’t have all of the ingredients the recipe called for, so I decided to adapt it to what I had on hand. The end result was a fudgey brownie with a smokey, dark chocolately taste.  Yumm!  Instead of consuming the brownies on their own, I believe because of the texture and flavour, the brownies would be better as a topping for ice cream or frozen yogurt.  And since I got my husband to pick up some of Pinkberry’s Original swirly goodness, I had to test my theory.  Yup….it was a perfect pairing!
 Brownie Topping
3/4 cup white whole wheat flour, sifted

3/4 cup natural cane sugar
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp instant espresso powder
1/4 tsp salt
1/3 cup canola oil
2 eggs, room temperature
1/2 tsp vanilla extract
1/4 cup organic almond butter, room temperature
1 tbsp crushed walnuts

Preheat oven to 350 degrees.  Line a 9″ pie plate with parchment paper. You should cut the parchment paper to fit the bottom of the plate.

In a bowl, sift the flour, cocoa powder, baking powder and salt.  Add in the sugar and espresso powder and mix to combine dry ingredients. In another bowl, mix the eggs, vanilla extract and oil until blended.

Pour the liquid over the dry ingredients and lightly mix together until just blended.  Add in the almond butter and crushed walnuts.  Stir until combined. Using a spatula, evenly spread the brownie mixture in the pie plate until it reaches the sides of the plate.

Bake for 10-15 minutes or until a toothpick comes out almost clean.  I found that my brownies were ready in 10 minutes, so be careful and watch those brownies.

Cool and serve on top of ice cream or frozen yogurt.

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