Author Notes
Decadent brownies made a little healthier with natural sweeteners and gluten free buckwheat flour —Sonja
Ingredients
- For the cake
-
175 grams
butter
-
100 grams
coconut palm sugar
-
6 tablespoons
light muscovado sugar
-
6 tablespoons
cacao of good quality
-
3 tablespoons
maple syrup
-
1/2 teaspoon
fine sea salt
-
3
eggs
-
90 grams
buckwheat flour
-
50 grams
bittersweet chocolate of good quality
- For the frosting
-
150 milliliters
heavy cream
-
3 tablespoons
milk
-
3 tablespoons
maple syrup
-
200 grams
bittersweet chocolate of good quality
-
1/2 teaspoon
fine sea salt
-
50 grams
pistachios, finely chopped
-
edible flowers, optional
Directions
- For the cake
-
Preheat the oven to 180° C (350 ° F). Line a small baking tray (ca. 20×30 cm) with buttered parchment paper.
-
Using an electric hand mixer or a table-top mixer whisk the butter and sugars together until creamy and fluffy. Add cacao, maple syrup and salt using a rubber spatula.
-
Add the eggs (one at a time) to the mixture. When all the egg has been incorporated, gently fold in the buckwheat flour and the chopped chocolate still using your rubber spatula.
-
Scrape the mixture into the baking tray and spread it out very gently. Bake for about 20-25 minutes until a skewer inserted in the middle comes out clean or just a little sticky. Let cool a bit before lifting the cake out of the tray. Then cool completely on a wire rack.
- For the frosting
-
Bring cream, milk and maple syrup just to the boil and then pour it over the chopped chocolate. Let sit for a minute or two and then stir until smooth and well mixed. Add the salt and let cool.
-
When the cake is completely cooled, spread the frosting over the cake. Sprinkle with the chopped pistachios and put in the fridge to set for 30-60 minutes before cutting it.
-
Decorate with pansies (or other edible flowers) and enjoy! The brownies keep well in the freezer for up to three months.
See what other Food52ers are saying.