|The Raw Brownie Revisited|
Anyone who has followed my culinary journey (there are loads of you, to be sure), knows that raw brownies were both an “aha” moment for me and, subsequently, a staple of my health-supportive kitchen.
To sing my own praises verrry briefly, I make a mean raw brownie. In fact, my raw brownies even found their way onto the shelves of Liquiteria Juice Bar in NYC last year for a brief stint, but I decided that my heart and my sanity weren’t in creating a product line.
How/why do I love raw brownies? Let me count the ways…
- They require only a handful of real, whole food ingredients, including the sweeteners. As a result, they don’t take your blood sugar for a roller coaster ride, and they’re crazy simple to throw together
- Keeping them raw maintains all of those fabulous vital enzymes, vitamins and minerals, meaning better digestion and bonus nutrition!
- They taste absolutely phenomenal. And without this, the rest is kinda pointless. We deserve to have our brownies and eat them too!
Recently, I wanted to whip up something mefoolproof and delicious for someone’s birthday, and I knew a batch of raw brownies was just the ticket. Traditionally, I’ve used a chocolate avocado ganache, but I’ve had the darndest time finding ripe avocados in Nashville. They’re all so green that they require like 10 days of foresight if you want to use them in a recipe. So, I decided to get creative with another true love of mine, almond butter. Neutral enough in flavor to take on the cacao, almond butter turned out to be the perfect frosting vehicle! It perfectly compliments the dense, piecey brownie texture, but you could easily use it to frost a cake…or your fingers.
I kept these somewhat tame in the added flavor/spice department, but I have to say my favorite raw brownie recipe would include 1 teaspoon instant coffee granules and 1/4 teaspoon cayenne pepper. So if you’re feeling frisky, I’d highly recommend making those tweaks!