My favorite type of brownie has a fudgy yet chewy texture with a crinkly top, and this recipe delivers just that! The addition of rye flour in the batter brings a delicate nutty taste to the brownies and pairs perfectly with bittersweet/dark chocolate. Don’t skip the flaky sea salt at the end, it adds an
Recipe: 45g (1.5 oz) semi-sweet or dark chocolate (I used Guittard 75%) 45g (6 tbsp) unsweetened cocoa powder 1 tsp espresso Powder ½ tsp salt 120ml (½ cup) boiling water 50g (¼ cup) melted coconut oil 2 tbsp tahini (or sub coconut oil) 150g (¾ cup) coconut or castor sugar 1 tsp vanilla Extract 1 cup
Today’s recipe is slightly adapted from Flourless: Recipes for Naturally Gluten-Free Desserts. I stumbled upon this book while shopping at Anthropologie and I completely loved the idea of baking desserts that rely on simple ingredients, natural sweeteners, and bold flavors – minus the flour. Oh, and the food photography is absolutely gorgeous. Slightly underbaked, these chocolate brownies really melt in your
I never really thought about making homemade ice-cream until I came across a superb book called The Chocolate Bible. After going through the whole book over and over again (it never gets boring) I decided to try the custard based vanilla bean ice cream recipe – as well as other chocolate recipes. Custard based ice
I’m very excited to write my first post on my blog that I named after my favorite chocolate treat! I baked and tested several brownie recipes and this is my favorite go-to brownies recipe. They’re very dense and moist in texture and the chocolate chips really melt in your mouth, especially when they are warm