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.
Ingredients:
- 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
Preparation Steps:
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.
Variations:
- 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)
If you’ve enjoyed this post, Oh So Good Brownies, leave a comment below:
David Cooley
Certified Health Consultant
LifeWave Independent Distributor
David spent 27 years in the mortgage/real estate business, and currently holds a financial life license, but for over 31 years one of his passions has been natural health and prevention of disease. For 31 years he has lived a natural food lifestyle. He is an author, and certified as a health and transformational coach, and plant-based chef. Today his main focus is to bring hope into a person’s life through various resources, proven to reverse aging, elevate health, maximize thought life and emotions, and live with unparalleled, fully persuaded faith!
“It breaks my heart to see people suffering, or aging faster and living in pain and limitation. Or to see someone who has fallen into the rut of living, unable to reach their full potential. God has designed us to live amazing lives, and sometimes it just helps to find someone who will come along side and provide the hope and direction needed at that moment.”
To learn more about David, go to Image What Could Be.
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