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Recipe Detail Page
Fruit and Nut Brownies
Spring 2015
Baking with chocolate is a great opportunity to use dark-coloured whole-grain flours that you otherwise can’t use. Here, teff flour, which is very high in fibre and calcium, provides some structure to rich cocoa brownies. Buckwheat flour can be substituted into this recipe and will also work very well.
Makes 16
¼ cup (60 mL) dried blueberries
¼ cup (60 mL) dried apricots, chopped
¼ cup (60 mL) dried cherries
1 cup (250 mL) warm water
4 oz (125 g), or ¾ cup + 1 tbsp (190 mL) teff flour
½ cup (125 mL) cocoa powder
2 tsp (10 mL) baking powder
1 cup (250 mL) granulated sugar
½ tsp (2 mL) salt
½ cup (125 mL) vegetable oil
2 large eggs
1 tsp (5 mL) vanilla extract
½ cup (125 mL) toasted walnuts, pecans
or hazelnuts, chopped
1 tbsp (15 mL) icing sugar
1 Preheat oven to 350°F (180°C). Grease an 8-inch (20-cm) baking pan. Line with parchment paper, leaving an overhang for handles.
2 Soak dried fruit in warm water for 5 to10 minutes or until plump. Drain and pat dry with paper towel.
3 Stir flour with cocoa powder, baking powder, sugar and salt in a large bowl. Whisk oil with eggs and vanilla in a medium bowl. Stir wet ingredients into dry and mix well. Stir in fruit and nuts.
4 Scrape mixture into prepared pan. Spread into an even layer with the back of a spoon. Bake for 30 minutes or until the top is no longer glossy and the edges start to come away from the sides of the pan. Do not over-bake. Remove from oven and cool in pan for 15 minutes.
5 Lift brownies from pan using parchment handles. Dust with icing sugar. Cool fully on a rack. Slice into 2-inch (5-cm) squares. Store in an airtight container for up to 4 days.
Makes 16
