healthy eating my way (allergy friendly)
This is a do-over of an old recipe that I did a loooooooong time ago.
As I have said before, I love chocolate. And this layered brownie is amazing, and so good. This is a great thing to bring over to your friends or families, anyone who likes chocolate is going to love this one. I made this one for my husband to take with him to work, and some to be left over for us. A great Halloween treat.
This recipe was inspired by this “Grasshopper brownie bar“. Remember the darker the chocolate, the better it is for you. Rich is antioxidants, and also in serotonin, that boosts your mood. Sooooooo many reasons why to eat some of it. Read more about it here. It is Halloween, the day for candy. so why don’t you have some.
1 cup ( 2.5 dl) sorghum flour
1/2 tsp salt
1 tbs dark unsweetened cocoa powder
4 oz (113 gr) dark chocolate , chopped
1/2 cup ( 1 dl) butter
1 cup (2.5 dl) cane sugar
1 tsp vanilla extract
3/4 cups ( 2 dl) sugar
2 tbs flour
3/4 cup ( 2 dl) milk ( of your choice)
2 tbs heavy cream (Look in your store if they have a lactose free one, or non-dairy one)
3/4 cup (2 dl) butter
1 teaspoon lemon extract
6 oz (170 gr) dark chocolate,chopped
1/2 cup (1 dl) unsalted butter
1.For the brownie base: Preheat the oven to 325 degrees /about 170 C.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
In a separate bowl melt chocolate and the butter. Add in the sugar, and stir well. Remove the pan from the oven.
Stir in the eggs, add in the vanilla.
Add in the flour mix. Stir well.
Pour the batter in the prepared glass or light-colored metal 9-by-13-inch. Bake for 12-15 minutes. Brownies shouldn’t be all the way done. Let the brownies cool off.
2. To make the butter cream add sugar and flour together in a saucepan. Add the milk and cream. Cook over medium heat. Whisk until mixture comes to a boil, and has thickened 5-10 minutes.Reduce the heat, add in the butter. Stir. Add the lemon extract.
3. Spread the filling evenly across the top of the brownie layer. Place the pan in the refrigerator, for about 45 minutes, while you make the chocolate glaze.
4.The chocolate glaze: In bowl combine the chocolate, and butter. Set the bowl over a saucepan of simmering water and cook, stir until the mixture is completely smooth.
5.Pour the mixture over the chilled butter cream layer and use a spatula to spread it into an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.
Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.
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