FW: Cocoa Butter Brownies

[Guest guest]

I adapted the Peanut Butter Brownie recipe in BTVC. I wanted

a more cake-like brownie. Here is what I came up with:

Cocoa Butter Brownies

4 Tbls. melted butter or coconut oil (or 2 Tbls. each)

¼ cup melted cocoa butter (caveat: I don’t measure

this, I just cut a hunk and throw in the bowl to melt! It looks to be about ¼

cup when it is liquid)

4 eggs

1 cup honey

16 oz. nut butter (I like cashew butter)

1 tsp. baking soda

1 Tbls. vanilla extract

Optional: 1 cup chopped nuts

Preheat oven to 340*F

Line 2 muffin pans with paper liners (about 18-20) or grease

2) 8”x8” pans

In a large bowl, melt together the butter, coconut oil &

cocoa butter. Add the remaining ingredients and, using an electric mixer, or

food processor, mix well until batter is smooth & shiny. If using chopped

nuts, mix in by hand. Fill muffin pans 2/3 full, or pour batter into the 2

8x8” pans.

Bake 18 – 20 minutes for muffins or 20 – 25

minutes for the 8x8” pans. Do not over bake or they will be dry.

The muffins rise nicely when baking, but fall once cooled.

And remember, the chocolately taste is subtle, but there.

Enjoy! In moderation!

Carol

CD 21 yrs SCD 5 yrs

[Guest guest]

Hmm. I wonder how this would taste with coconut flour. MaraI adapted the Peanut Butter Brownie recipe in BTVC. I wanted a more cake-like brownie. Here is what I came up with:Cocoa Butter Brownies4 Tbls. melted butter or coconut oil (or 2 Tbls. each)¼ cup melted cocoa butter (caveat: I don’t measure this, I just cut a hunk and throw in the bowl to melt! It looks to be about ¼ cup when it is liquid)4 eggs1 cup honey16 oz. nut butter (I like cashew butter)1 tsp. baking soda1 Tbls. vanilla extractOptional: 1 cup chopped nuts Preheat oven to 340*FLine 2 muffin pans with paper liners (about 18-20) or grease 2) 8”x8” pansIn a large bowl, melt together the butter, coconut oil & cocoa butter. Add the remaining ingredients and, using an electric mixer, or food processor, mix well until batter is smooth & shiny. If using chopped nuts, mix in by hand. Fill muffin pans 2/3 full, or pour batter into the 2 8x8” pans.Bake 18 – 20 minutes for muffins or 20 – 25 minutes for the 8x8” pans. Do not over bake or they will be dry.The muffins rise nicely when baking, but fall once cooled. And remember, the chocolately taste is subtle, but there.Enjoy! In moderation!CarolCD 21 yrs SCD 5 yrs