Brownies – an All American Dessert
The definition of a brownie is a flat, baked dessert, until now. It doesn’t have to be baked to be good, delicious, and called a brownie.
Growing up as a kid, I never cared for chocolate ice cream, nor chocolate cake, but I loved brownies. Whether its a basic brownie or one with fudge frosting, chocolate chips added, or hot fudge poured over the top, people love em.
The brownie actually originated in the United States in the late 1800’s. Though there are myths regarding its actual origin, it appears to have come out of Chicago. The first brownies featured an apricot glaze and walnuts. Popularity spread throughout Canada and the United States during the 1900’s.
Basic ‘Raw’ Brownie Recipe
Equipment needed: Food Processor
Yield: depends on how big you cut the pieces! Easily serves 6.
- 2 cups walnuts, soaked and dehydrated
- 3/8 cup pitted medjool dates, packed
- Either, 6 tablespoons of raw cacao powder or raw carob powder, or 3 tablespoons of each (carob is less bitter, and has more of chocolate flavor – I suggest trying the combo of the two mixed)
- 1/4 cup walnuts, soaked and dehydrated, chopped and set aside for later
- 1/4 cup pitted, chopped, dried cherries (sulfur-free) or 1/4 cup organic raisins, chopped into smaller pieces.
- 2-3 tablespoons of water
- 1 teaspoon cherry extract
1. Put 2 cups of walnuts in a food processor, outfitted with the “S’ blade, and blend until nuts are the consistency of a meal. Do not over process and turn to nut butter.
2. Loosely separate and cut dates into smaller pieces, add them to processor and mix well. Add cacao or carob powder, and cherry extract – process to mix.
3. Add raisin or cherries and mix – then add water and mix. You want to end up with moist mixture, that can be pressed into pan (not crumbly).
4. Spoon mixture into a mixing bowl and add the chopped walnuts that were set aside, using your hands mix well.
5. Place a piece of parchment paper into pan, then press and form brownie mixture into pan over parchment paper and place in refrigerator to chill for 1 hour. (parchment paper will allow you to easily remove entire contents from pan onto a plate for cutting and serving.
Store in sealed container. Brownies will last 1 week in the refrigerator (if they last that long!), and 3 months in freezer. Make an extra batch and freeze them for a needed, quick dessert.
- Chocolate Mint Brownie – add several drops of the essential oil of peppermint
- Chocolate chip version – add 2 tablespoons of cacao nibs in step 3
- Top with Cashew Cream (see recipe)
Where to find ingredients – for one stop shopping, delivered to your door step, browse my Amazon store for needed ingredients, such as organic cherry extract, cacao powder or nibs, carob powder, etc.
If you’ve enjoyed this post, Oh So Good Brownies, leave a comment below:
Information and material found on this website is for informational purposes only, and not intended to provide medical advice, nor should it be construed as such. The information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging. Do not use the information provided on this site for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. All content, including text, graphics, images and information available on this site is for general informational, entertainment and educational purposes only. Products, or information, are not intended to diagnose, treat, cure or prevent any disease. The content is not intended to be a substitute for professional diagnosis or treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, beginning any diet program or exercise program, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read on this website. The author of this site is not responsible for any adverse effects that may occur from the application of the information on this site and encourages you to make your own healthcare decisions, based on your own research and in partnership with a qualified healthcare professional.