Brownies Voilà

Brownies Voilà

Individual microwave Brownies!

Adapted from Spark by Blue Heron Kitchen

Here’s a single-serve brownie that you can eat straight from the microwave. If you’re craving a (emphasis: a) brownie, need a quick after-school snack or don't have the time or gumption to whip up a batch, this is a remarkable recipe that you're going to adore. Two minutes. That's it.

Heightened: plate it, powder it and adorn it with fruit. Impressive presentation and remarkable taste for a dessert that feels like you're playing with your EZ Bake Oven.

Take care to not over-bake zap these or they’ll turn into rubber.

I had best results with cocoa that wasn’t dutch processed. Scharfen Berger, Special Dark Hershey’s or Trader Joe’s are all good choices. If you use the fancier dutched stuff, it’ll taste great, only slightly less fudgy.

I don’t need to tell you how to eat a brownie or what to put in, over or around it. I tried making a gluten-free version, replacing flour with almond meal. It exploded in the microwave. I guess some some xanthan gum or flaxseed meal or chia seeds would work, but I’ll start with the glutinous version. After I finish cleaning my microwave, I'll experiment with some gluten-free flour.

macrowaves of peace and love,

jane

Ingredients

1 Tbsp. whole wheat pastry flour
1 Tbsp. granulated white sugar
1 Tbsp. unsweetened cocoa
1/8 tsp. baking soda
a pinch of Kosher salt
1 ½ Tbsp. of low fat (I used Greek style) plain yogurt, (more, as needed to blend.)

1/8 tsp. pure vanilla extract

Procedure:

In a straight-sided microwave-proof coffee cup or ramekin (ungreased), mix all ingredients together well.

Place in microwave and cook on high for 1 to 1 minute, 10 seconds, until done but not rubbery.

Eat directly from mug/ramekin. Or release onto plate and garnish with a dusting of cocoa or confectioner's sugar, sliced mango or fresh berries, raspberry coulis, sorbet, ice cream or Bosco. 

N.B. – According to the “Spark Recipes” site, the caloric content of each of these is 94.5, fat is 1.1 gram, cholesterol: 0.9 mg., sodium: 224.6 mg., total carbs: 22.1 g, dietary fiber: 2.7 g and protein: 2.6 g

Chocolate Syrup

Chocolate Syrup

Adapted from Alton Brown by Blue Heron Kitchen

However you label this: childhood, indulgent, anti-oxidant, fat-free, decadent, staple or food group, this chocolate syrup is ridiculously easy to make and so delicious. Mix it into your almond milk to make Chocolate Almond Milk (recipe above) or stir it into any milk for fantastic chocolate milk It’s minus preservatives or mystery ingredients, so you can serve it to your family with confidence. Drizzle it over ice cream, frozen yogurt or over your best brownies! Okay, I don’t need to tell you what to do with chocolate syrup.

I use Hershey’s cocoa – the “Special Dark” one. For a milder chocolate syrup, try using Dutch-processed cocoa.

I don’t freak out over using 2 tablespoons of corn syrup. Karo touts that their corn syrup isn’t high fructose. For a five-cup yield, you’re not taking in a whole lot of corn syrup. You can try subbing other syrups, like brown rice syrup. If you do, I’d be curious as to your success!

Truc: This is a great home made hostess or holiday gift!

Refrigerated, this will keep for months.

peace and love,

jane

Ingredients:

1 ½ c. water (I used filtered water)

3 c. sugar

1 ½ c. Hershey’s cocoa (unsweetened) If you can find it, buy “Dark Special”

1 Tbsp. pure vanilla extract (I always use Baldwins)

pinch kosher salt

2 Tbsp. light corn syrup

Procedure:

In a small saucepan, bring water and sugar to a boil.

Whisk in cocoa, vanilla, salt and corn syrup.

Mix well, until all ingredients have dissolved.

Cook over medium heat until sauce is slightly thickened.

Strain (don’t skip this step!)

Cool to room temperature.

Pour into jars or squeeze bottles and store in the fridge.