Well, the temperature outside yesterday passed 60 degrees, and we actually had sunshine! I thought it called for a celebration. Which means, of course, CHOCOLATE. And not just milk chocolate but rich, dark chocolate. With the addition of okara, these brownies are more cake-like than fudgy, but are they delicious.
Dark Chocolate Cherry Brownies •
Preheat oven to 350 degrees.
In a microwaveable bowl melt together:
1/2 cup semi-sweet chocolate chips (3 ounces)
4 ounces bittersweet chocolate, coarsely chopped
3 tablespoons Hershey’s® Cocoa Special Dark
4 tablespoons butter
Microwave on high for one minute, stir and set aside to finish melting.
In a large mixing bowl sift together:
1 cup white unbleached flour
1 cup dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup ground or chopped walnuts
Toss in 1 cup dried tart cherries.
In a small mixing bowl stir together:
1 cup wet okara (this is referring to the okara straight from your machine)
2 teaspoons vanilla
Add the chocolate mixture to the okara mixture. Add the wet ingredients to the dry ingredients, mixing well. Spread into a greased 8 x 8 square baking pan. (To make it easier to cut, line your pan with a sheet of foil that overhangs the edges an inch or two. Spray the foil with cooking spray, then spread your batter. When it is finished baking, just lift out the foil and you can cut perfect squares with no waste....and that is important when you are serving something chocolate!) Bake for approximately 35 - 45 minutes. Do not overbake.
This weblog is an expression of my creative cooking and baking. It does not guarantee success when using my recipes or suggestions, and should not be construed as medical advice. The content might change, and mistakes probably will be made (but noted). The content and opinions expressed by this weblog represent my own, and not those of my family, neighbors, or complete strangers.