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.

[Guest guest]

This sounds good, Carol, will have to give it a try. I've been making this one, recipe doubled, in a cake pan, not cupcakes:http://milkforthemorningcake.blogspot.com/2008/08/comforting-cocoa-butter-cupcakes-dairy.htmland I've been topping it with my cocoa butter egg curd icing (the recipe for whichI am in the middle of perfecting - gives a good excuse to make the cake andeat the icing all over again - the icing being irresistible, IMO). 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.

[Guest guest]

Carol:

is it possible to make these brownies without eggs? DarleneIntestinal Dysbiosis/CFSSCD 7 weeks

To: BTVC-SCD Sent: Wed, April 14, 2010 6:17:36 PMSubject: Re: FW: Cocoa Butter Brownies

This sounds good, Carol, will have to give it a try.

I've been making this one, recipe doubled, in a cake pan, not cupcakes:

http://milkforthemo rningcake. blogspot. com/2008/ 08/comforting- cocoa-butter- cupcakes- dairy.html

and I've been topping it with my cocoa butter egg curd icing (the recipe for which

I am in the middle of perfecting - gives a good excuse to make the cake and

eat the icing all over again - the icing being irresistible, IMO).

Mara

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) 8â€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.

Looking for the perfect gift? Give the gift of Flickr!

[Guest guest]

Mara, does the cake stay risen? I have made the cupcakes and they fall pretty

low. But they smell heavenly. Katy

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[Guest guest]

> Mara, does the cake stay risen? I have made the cupcakes and they fall

pretty low. But they smell heavenly.

Well, it may have fallen a little, but not bad.

Mara

[Guest guest]

Is cocoa butter considered advanced? I saw it as a possible illegal. Not to sound foolish and I did try to look it up but is cocoa butter the same thing that I can buy in the health food store in the health & beauty section? I bought some and mixed it with shea butter making amazing lotion without harsh chemicals.This recipe just sounds sooooo good although I'm sure I'm not close enough yet as I'm just coming off the intro again.michelleTo: BTVC-SCD Sent: Wed, April 14, 2010 3:34:22 PMSubject: FW: Cocoa Butter Brownies

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) 8â€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.

[Guest guest]

At 06:31 AM 4/15/2010, you wrote:

Marilyn may have some insight

about substituting eggs in this recipe, or just leaving them

out.

LOL! If you took away my eggs, I'd be doomed as a cook!

I think (if I'm remembering the recipe) that I would either leave them

out, or sub a small amount of cooked fruit for the eggs, then cook for a

longer amount of time at a lower heat.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Don't some people sub in some gelatin?

Mara

---- Original message ----

>Date: Thu, 15 Apr 2010 12:47:20 -0500

>

>Subject: RE: FW: Cocoa Butter Brownies

>To: BTVC-SCD

>

> At 06:31 AM 4/15/2010, you wrote:

>

> Marilyn may have some insight about substituting

> eggs in this recipe, or just leaving them out.

>

> LOL! If you took away my eggs, I'd be doomed as a

> cook!

>

> I think (if I'm remembering the recipe) that I would

> either leave them out, or sub a small amount of

> cooked fruit for the eggs, then cook for a longer

> amount of time at a lower heat.

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

>

>

>

[Guest guest]

I am very interested. Would you mind sharing your recipe? DarleneIntestinal Dysbiosis/CFSSCD 8 weeks

To: BTVC-SCD Sent: Thu, April 15, 2010 10:29:00 AMSubject: Re: FW: Cocoa Butter Brownies

I have a nut butter brownie recipe that I make - I'm not remembering where I found it, but it requires no eggs and I substitute 2 ripe bananas. It is a big-time staple food for me!

Tasha

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) 8â€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.

Looking for the perfect gift? Give the gift of Flickr!

[Guest guest]

For some time now I have been making these by memory. I think the recipe was found on the Pecan Bread or nomorecrohns website, but I just looked and cannot locate it. Here goes in a rough manner:

2 ripe, mashed bananas

16oz of nut butter (I used almond or hazelnut)

1/2 or 1 tsp of baking soda (I freehand this)

Cinnamon (to taste, optional)

I suppose you could also add honey to the batter, but I just drizzle honey on the top and find it plenty sweet for me. I looking forward to trying these maybe w/ some cocoa butter!

I usually top them with either some variety of berries (or berry sauce) or peaches. I've fed them to non-SCDers and they are almost always a hit!

I bake it in either a square dish or the rectangular size that's a bit smaller than a cake pan at 300-325 for about 20-25 minutes (depending on how gooey I want them .

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) 8â€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.

Looking for the perfect gift? Give the gift of Flickr!

[Guest guest]

Thank you! I just bought some cocoa butter, never used it before in anything. So how would you go about adding this to the recipe once you decide to experiment? Thanks Tasha!

DarleneIntestinal Dysbiosis/CFSSCD 8 weeks

To: BTVC-SCD Sent: Thu, April 15, 2010 12:47:27 PMSubject: Re: FW: Cocoa Butter Brownies

For some time now I have been making these by memory. I think the recipe was found on the Pecan Bread or nomorecrohns website, but I just looked and cannot locate it. Here goes in a rough manner:

2 ripe, mashed bananas

16oz of nut butter (I used almond or hazelnut)

1/2 or 1 tsp of baking soda (I freehand this)

Cinnamon (to taste, optional)

I suppose you could also add honey to the batter, but I just drizzle honey on the top and find it plenty sweet for me. I looking forward to trying these maybe w/ some cocoa butter!

I usually top them with either some variety of berries (or berry sauce) or peaches. I've fed them to non-SCDers and they are almost always a hit!

I bake it in either a square dish or the rectangular size that's a bit smaller than a cake pan at 300-325 for about 20-25 minutes (depending on how gooey I want them .

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) 8â€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.

Looking for the perfect gift? Give the gift of Flickr!

[Guest guest]

Good question! I might just risk it first go around and put in a couple tablespoons?!

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) 8â€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.

Looking for the perfect gift? Give the gift of Flickr!

[Guest guest]

I have never cooked with cocoa butter, but in general when using pure fat/oil when a recipe originally calls for butter, reduce the amount called for by 20%, then add that 20% back in as water. I would hazard a guess that hazelnut butter and cocoa butter would be fantastic together!AmeliaTo: BTVC-SCD Sent: Thu, April 15, 2010 8:26:47 PMSubject: Re: FW: Cocoa Butter Brownies

Thank you! I just bought some cocoa butter, never used it before in anything. So how would you go about adding this to the recipe once you decide to experiment? Thanks Tasha!

DarleneIntestinal Dysbiosis/CFSSCD 8 weeks

From: TQ <tsquast (AT) yahoo (DOT) com>To: BTVC-SCD@yahoogroup s.comSent: Thu, April 15, 2010 12:47:27 PMSubject: Re: FW: Cocoa Butter Brownies

For some time now I have been making these by memory. I think the recipe was found on the Pecan Bread or nomorecrohns website, but I just looked and cannot locate it. Here goes in a rough manner:

2 ripe, mashed bananas

16oz of nut butter (I used almond or hazelnut)

1/2 or 1 tsp of baking soda (I freehand this)

Cinnamon (to taste, optional)

I suppose you could also add honey to the batter, but I just drizzle honey on the top and find it plenty sweet for me. I looking forward to trying these maybe w/ some cocoa butter!

I usually top them with either some variety of berries (or berry sauce) or peaches. I've fed them to non-SCDers and they are almost always a hit!

I bake it in either a square dish or the rectangular size that's a bit smaller than a cake pan at 300-325 for about 20-25 minutes (depending on how gooey I want them .

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) 8â€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.

Looking for the perfect gift? Give the gift of Flickr!

[Guest guest]

At 02:26 PM 4/15/2010, you wrote:

Thank you! I just bought some

cocoa butter, never used it before in anything. So how would you go about

adding this to the recipe once you decide to experiment?

I would probably make pecan butter, using the melted cocoa butter for the

oil, then make the eggless brownies.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

How advanced is cocoa butter considered?

 

Debbie 40 cd

[Guest guest]

Thank you Marilyn, this sounds like a great idea! Definitely will try it this way. I did try the pecan brownies with the pears and egg before this, just for anybody wondering out there, and let me tell you, they are addictive! So this way with bananas and cocoa butter I imagine they will be very delectable, too!!

DarleneIntestinal Dysbiosis/CFSSCD 8 weeks

To: BTVC-SCD Sent: Thu, April 15, 2010 2:15:05 PMSubject: Re: FW: Cocoa Butter Brownies

At 02:26 PM 4/15/2010, you wrote:

Thank you! I just bought some cocoa butter, never used it before in anything. So how would you go about adding this to the recipe once you decide to experiment? I would probably make pecan butter, using the melted cocoa butter for the oil, then make the eggless brownies.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle

[Guest guest]

I would hazard a guess that hazelnut butter and cocoa butter would be fantastic together!Hmm....sounds like nutella! I might just have to order some so I can have back my favorite pb and nutella snack! Except it would be hazelnut butter and cocoa butter...and maybe a little pecan or almond butter. Close enough! Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 30 mg 1x per day

[Guest guest]

Here is one recipe using cocoa

butter. You can shave some into any batter or add to your coffee cup, or use in

candy making or icing. It gives a subtle hint & aroma of chocolate.

Carol

CD 22 yrs  SCD 5 yrs

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.

[Guest guest]

,

Here is a recipe I truly love.

In your peanut butter brownies I would add a couple tablespoons shaved cocoa

butter to the recipe. It melts easily. I would experiment with it. Enjoy!

Carol

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.