Confession: I don’t like to follow recipes…

I must confess: recipes make me impatient. Thus, I often make them up on my own, or use a recipe as a guideline and freehand the rest.

As a result, sometimes my experiments don’t turn out the way I had hoped.

For example, these brownies that I made last week were a little dry, but nothing some extra chocolate chips won’t fix!  They were really fun to make because the friend I was babysitting for is into organic and raw foods, so I got to play around with some of her ingredients!


 

Original Recipe for Chocolate Chip Cookies:

3/4 cup butter
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cups, plus 2 TBS all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 (12 oz) pkg semi sweet chocolate chips

 – – – – –

Preheat oven to 350.
Combine wet and dry separately and then mix together.
Fold in chocolate chips last.
Spoon on a prepared baking sheet.
Cook for 10-15 minutes (until golden brown).

My RE-INVENTION that turned into chocolate brownies :)

1. I preheated the oven to 350

2. Crisco-ed a 9×9 pyrex glass pan

3. In a large bowl, I mixed:

  • almost 3/4 cup of crisco (I couldn’t find butter)
  • 3 TBS apple butter (fat substitute)
  • 2/3 cup organic brown sugar
  • 1 1/2 TBS raw honey (sugar equivalent)
  • 2 large cage-free eggs
  • 2-3 tsp water (for crisco)
  • 2 tsp vanilla extract
  • 3 TBS organic cocoa powder

4. In a separate bowl, I combined:

  • 1 tsp baking soda
  • 3/4 tsp salt
  • almost 1 cup spelt flour
  • 1/4 cup oats (to add texture)
  • 1/4 cup sorghum flour
  • approx 1/4 cup rice flour
  • 3 TBS buckwheat
  • 2 TBS flaxseeds
  • 1 cup walnuts (to also add texture)

5. Then I added mixed ingredients with wet ingredients.

6. I baked it for approximately 25 minutes. Used a toothpick to test done-ness. Brownies were a bit overcooked, but still moist while warm :)

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