Salted honey caramel brownies.
1 quantity of honey salted caramel sauce taken to 271°F then cooled. Swirl half the mixture over the top of the brownies, and sprinkle with a little extra flaky salt. Bake for 20 minutes.
“Activate” 1 ½ cups walnut halves by soaking in water for several hours or overnight (this reduces the phytates in the skin), then slowly drying until crispy again either in a dehydrator, or a slow oven. Stir the activated walnuts into the brownie mix, then bake for 20 minutes.
Stir through 5 ounces of fresh raspberries into the mixture, then bake for 20 minutes.
Rose and hazelnut brownies.
Add 2 teaspoons of rose water to the mixture, and sprinkle 3⁄8 cup toasted and roughly chopped hazelnuts over the top of the mix, then bake for 20 minutes.
Serve with crème fraîche, sweet kefir cream, or cashew mango cream.
- Scant 1 3/4 sticks unsalted
- butter (or ghee or coconut oil for a lactose-free version)
- 7 ounces best-quality dark chocolate
- 3 extra-large eggs
- 5 ½ tablespoons light honey
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour
- 2 tablespoons arrowroot powder
- ½ teaspoon salt
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
- Melt the butter and dark chocolate in a heavy-bottomed saucepan over medium–low heat.
- Put the eggs in a bowl, and beat with the honey, coconut sugar, and vanilla.
- Sift the flour and arrowroot into a separate bowl, and add the salt.
- When the chocolate mixture has melted, take it off the heat and let it cool a little before beating in the egg mixture, and finally the flour mix.
- Pour into the prepared baking pan, transfer to the middle rack of the oven, and bake for 18 minutes. You want the top to be cooked and hard, but when pushed very gently you should feel the soft and squidgy interior. They will cook a little more as they cool.