Posted by: Jonjon | August 28, 2009

Brownies – Chocolate Cocoa Brownies with dried cranberries and chickpea flour 8/10 August 28 2009


1:2:2:2:3 dark chocolate, butter, dried cranberries, chickpea flour, and cocoa, sea salt, eggs

Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

2/3 cup of butter

1/3 cup of dark chocolate

3 large eggs

1 cup of sugar

1/2 teaspoon of sea salt

2/3 cup of dried cranberries

1 1/2 teaspoons of vanilla

4 tablespoons of cocoa

2/3 cup of sifted chickpea flour (besan)

In a medium heavy saucepan, melt the butter and chocolate. Let it cool for a few minutes.

In a large bowl, beat together the eggs and sugar. Stir in the melted butter and chocolate. Add the salt, cranberries and vanilla and stir to combine. Now add the flour and cocoa and stir until well combined.

Transfer the batter to a buttered 9 X 9 baking pan. Bake in a preheated 350 degree oven for 30 – 35 minutes or until a cake tester or toothpick inserted into the middle comes out clean.


I did not use any dried cranberries. Texture wise, they were very moist. I baked it for a further 20 minutes in the hope of drying the inside. But after cooling, the inside seemed cook, but still was quite moist. In terms of flavor, it tasted better than most brownies, because of the use of chickpea flour added an earthy taste to the brownies.

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