BROWNIES

sprouted kitchen

My parents are hosting Christmas dinner for the extended family this year, which gives me some say in what happens with the food. I think about food, I read the magazines, I like organizing and making lists...it's only fair. I prefer the non-traditional - trying new dishes, keeping things fresh, maybe even leave cheese off a few dishes (!), NOT having turkey and stuffing. My dad is requesting the later and I quote him, "I don't want any of that esoteric shit." This is a man who would qualify roasted squash or some sort of kale salad as esoteric. Oy. Whatever the food, I am really looking forward to it. My mom sets a beautiful table, my grandma will make a few innocent while still slightly offensive comments and my sister and I will be silly at our corner of the table.

It got me thinking of dishes that are exceptional in their own right, for their simplicity or purity, before getting creative with them. I can't say there is much of that on this site, besides Hugh's coffee posts. I could even argue this topic is subjective between those preferring the traditional versus the modified, but a classic brownie recipe is something I need to have in my back pocket. If I am going to identify myself as a food blogger, there needs to be a brownie recipe on this site. It's an unspoken expectation. Not one with black beans or applesauce or mashed banana but let's start with straight up buttery, rich brownies. The kind I would eat warm with a scoop of ice cream and feel guilty about.

I flipped through David Lebovitz' Ready for Dessert: My Best Recipes because with a title like that and a reputation like his, I knew there would be a brownie recipe and it'd be exceptional. Holy moly was my gut correct on this one. These brownies are decadent, very rich, and deeply chocolatey, so much so that even one with a fierce sweet tooth can have one small square and be satisfied. These are fudgy brownies but not so fudgy that you feel like you're eating underdone batter. This is chocolate in all its glory. Excellent on their own, and still a perfect canvas for adding in what you please. THAT is the brownie recipe I want. A la mode of course.

sprouted kitchen

sprouted kitchen

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BROWNIES

Makes 12 small

Adapted from David Lebovitz Ready for Dessert

David notes that the minute long stir to incorporate the flour is crucial for everything staying together. I used oat flour, which gave reason for a slightly crumbly brownie but they stayed together just fine. I grind my oat flour from old fashioned oats, so it's coarse as you'll notice in the photos. Once the brownies are baked, I don't believe it compromises the texture at all.

directions

Preheat the oven to 350'. Line the inside of a 8'' square pan with parchment or foil allowing the excess edges to extend beyond the edges of the pan. Lightly grease with butter or cooking spray.

In a medium saucepan, melt the butter and chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the cocoa powder, coffee, sugars and vanilla until combined. Beat in the eggs one at a time, and the oil. Fold in the flour, pinch of salt and stir to combine. Stir in the chopped nuts of preferred add ins.

Scrape the batter into the prepared pan, sprinkle the remaining chocolate on top and bake until the center is almost set, about 25 minutes. Don't overbake! Let them cool completely before lifting out the parchment to remove brownies.

These brownies will keep well for 4 days and can be frozen for one month. For a clean cut, chill the brownies to get even edges and clean the knife between slices.

ingredients

5 Tbsp. unsalted butter

7 oz. bittersweet or semisweet chocolate, chopped, some reserved for topping

2 Tbsp. cocoa powder

1 tsp. finely ground coffee or espresso powder

1/2 cup cane sugar

1/2 cup light brown sugar

1 tsp. vanilla extract

2 large eggs, room temperature

2 Tbsp. neutral oil (grapeseed or avocado)

1/2 cup oat flour or unbleached all purpose flour

1/4 tsp. baking powder

pinch of salt

Add-in options

1 cup toasted and chopped nuts (walnuts, pecans, hazelnuts)

1/3 each cup chopped dried cherries and cocoa nibs

1 tsp. mint extract and crushed candy canes for topping

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sprouted kitchen

sprouted kitchen

sprouted kitchen

Sara Forte 2019-04-17

Brownies

12

This is chocolate in all its glory. Decadent, very rich, and deeply chocolatey brownies from David Lebovitz.

• 5 Tbsp. unsalted butter
• 7 oz. bittersweet or semisweet chocolate, chopped, some reserved for topping
• 3/4 cup natural cane sugar
• 1 tsp. vanilla extract
• 2 large eggs, room temperature
• 2 Tbsp. neutral oil (grapeseed or avocado)
• 1/2 cup oat flour or unbleached all purpose flour
• pinch of salt
• Add-in options (from both David and myself):
• 1 cup toasted and chopped nuts (walnuts, pecans, hazelnuts)
• 1/3 each cup chopped dried cherries and cocoa nibs
• 1 tsp. mint extract and crushed candy canes for topping
• 1-2 tsp. espresso powder

221 calories13 grams fat7 grams satFat0 grams transFat26 grams carbohydrate22 grams sugar1 grams fiber25 grams netCarbs2 grams protein

Preheat the oven to 350'. Line the inside of a 8'' square pan with parchment or foil allowing the excess edges to extend beyond the edges of the pan. Lightly grease with butter or cooking spray.

In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined. Beat in the eggs one at a time, and the oil. Add the flour, pinch of salt and stir energetically for 1 full minute, until the batter looses its graininess, becomes smooth, and begins to pul away from the sides. Stir in the chopped nuts of preferred add ins.

Scrape the batter into the prepared pan, sprinkle the remaining chocolate on top and bake until the center is almost set, about 25-30 minutes. Don't overbake. Let them cool completely before lifting out the parchment to remove brownies.

These brownies will keep well for 4 days and can be frozen for one month. For a clean cut, chill the brownies to get even edges and clean the knife between slices.

PT15M

PT25M

PT40M

american

Dessert

dessert, chocolate, classic

EVERYTHING COOKIES

What I love most about her is her creative thoughtfulness. My Aunt Suzy sent care packages to my dorm room in college themed around the given holiday or "brain food" when it was time for finals. She makes these really delicious cookie-brownie bars that I hesitated to share and always included a homemade card. I could spot her hand writing anywhere, small and long, just a bit loopy. Aunt Suzy never forgets a birthday, is the first to organize family dinners or the Christmas gift exchange. When Hugh and I got married, the venue had lounge couches that were a bit worn, to say the least, and my aunt sewed new slipcovers for them. I mean, seriously. I wouldn't have even done that for my own wedding. I can't paint a colorful enough picture of this exceptional woman. She is a leader, organized, a problem solver, assertive and goofy enough to soften those qualities out. Always the generous type, she piped in during my book writing process to be a recipe tester when I mentioned I needed more feedback. As I could have assumed, her emails to me were full of detail, responses from her family and how she visited multiple markets in search of mushroom broth. She has always made me feel loved through quality time - be it an intentionally themed care package, planning a coffee date when we haven't chatted in a while, or the support and effort she showed me when the process of writing a book overwhelmed every part of me.

Now, as an aunt of two girls myself, I see more clearly every way she has cared for me and how that love has matured as I've grown up. Surely you can read through the lines how much I admire her, and how strong she is. The type who trained to climb Half Dome, in Yosemite, CA right after her second year of chemotherapy. Her cancer is back for a third time, a battle I know many others are watching a loved one fight, and I am motionless on how I can give love back to her. Every letter I start seems underwhelming, as I cannot relate to what she is going through or how defeated this must make her feel. How do I tell her I am angry and completely scared while being a voice of hope, encouragement and support? I want to be her most enthusiastic cheerleader, while still needing to kick my feet that this is not fair. I brought over soup a few weeks ago, which felt so lackluster compared to how my heart feels - a feeling I can't put my finger on let alone communicate to her. So I baked. Not to give these cookies away, but to be in a familiar process, to slow down, and let myself feel sad so I can be a niece who sits right next to her, as I'm confident to say we're both scared.

I bookmarked this recipe in the newly released Small Plates and Sweet Treats: My Family's Journey to Gluten Free Cooking by Aran Goyoaga of Cannelle et Vanille. It's truly a stunning book, beautiful and romantic in the same way that Aran's blog is. Her book takes you through the seasons featuring gluten free desserts and small meals that are full of color, creativity and fresh produce. I am excited to try her bread recipe and a few of the soups as the weather around here is getting a bit of a chill. I had the ingredients for these cookies, always a reinforcement to make something immediately, and they are just as delicious as I assumed they'd be. The book is beautifully designed and photographed, like a fairytale of gluten free foods. Congratulations to you Aran, I'm glad to have your fabulous cookie recipe in rotation around here. The book is a treasure to be proud of. 

EVERYTHING COOKIES // Makes 24

Recipe from Small Plates and Sweet Treats by Aran Goyoaga

I only tweaked one thing in Aran's recipe to avoid a trip to the market. She calls for 1/2 cup superfine brown rice flour and 1/4 cup tapioca starch and I substituted 3/4 cup gluten free all purpose flour (I use King Arthur, which has rice flour and tapioca starch in it). I found this substitution to work fine, though maybe a tad more delicate, but want you know what the original states. 

• 1/2 cup unsalted butter, room temperature
• 1/2 cup natural cane sugar
• 1/2 cup dark muscavado or dark brown sugar
• 1 tsp. vanilla extract
• 1 egg, room temperature
• 3/4 cup gluten free all purpose flour (see note)
• 1/3 cup buckwheat flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3/4 cup mini chocolate chips or chopped chocolate
• 1/2 cup oats
• 1/2 cup coarsely chopped pecans (or hazelnuts)
• 1/2 cup unsweetened coconut flakes, roughly chopped

Combine the butter and both sugars in a stand mixer and mix for three minutes. 

Add the vanilla and egg and mix to combine, scraping the sides. 

Add the gluten free flour (or rice flour if using), buckwheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until dough just comes together. 

Add the chocolate, oats, pecans and coconut. Mix until ingredients come together, dough will be sticky. Transfer the dough to a piece of parchment and roll into a tight log 16'' long and about 2'' in diameter. Refrigerate for one hour. 

Preheat the oven to 350'. Cut the cookie dough log into 1/2'' thick disks. Place the cookies on a parchment lined cookie sheet, spaced 2'' apart. Bake the cookies for 8-10 minutes, you want them to look slightly underbaked. They get very crispy if overcooked, air on the side of undercooking. 

The raw dough or baked cookies keep for 5 days.

ALMOND DATE TRUFFLES

We're heading out of town early tomorrow. Hugh has some work in San Francisco, I'm going to Portland with my mom and sister for a book signing and then we're meeting in Seattle for a few more days for another book event (if you live near either place, I hope to see you!). I've visited both cities before, and I adore them for how different they are from home. So many places to eat, more trees, independent coffee shops and new faces. I wanted to throw something together quick to pack as a snack for the flight, even though neither are long. A two hour flight is still a 4-5ish hour process of getting from A to B and that's long enough to need some sustenance. I may have a subconscious fear of starving to death, because I always have a snack in my car and my purse, even on the days I'm not going far from home. Without fail, every time we leave for a flight and Hugh sees my purse filled with fruit, trail mix and snacks "Sara, they have food there," but would you guess who eats most of my loot? 

These date truffles are dense little nuggets that give you a bit of energy and also cure a sweet tooth. The sweet dates compliment the rich cocoa powder and the crunchy almonds give just enough crunch to make you feel like you're having a real special treat. I do prefer them cold, but regardless they are great for road trips, plane flights or kids lunches etc. They're so quick and easy you don't exactly need a reason to make them. 

Excuse the brevity. We'll be back with the last of the summer produce I'm gripping onto after the trip. Happy weekend. 

ALMOND DATE TRUFFLES // Makes 18 

I'm not sure who to give the credit for this idea - there are versions all over the internet for these vegan/gluten free treats. Below are my measurements but cheers to the mystery person who invented this combo. 

Some dates can be super dry and hard, but for this recipe, you want to try to get your hands on some that are plump and slightly glossy, with no crystalized sugar on the surface. I get really have good luck at Costco or Trader Joes. You can taste the good quality cocoa here, so while a bit pricier, I like Scharffen Berger or Valrhona.

• 20 Medjool dates, seeded and halved
• 1/2 tsp. vanilla extract
• 1/3 cup creamy almond butter
• 1/3 cup unsweetened shredded coconut
• 1/3 cup plus 1 Tbsp. natural cocoa powder
• 1/2 tsp. sea salt
• 1 tsp. cinnamon
• 1/3 cup toasted almonds, well chopped

Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water. 

Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.