Cocoa powder to be exact. For as long as I can remember I've been buying normal cocoa powder. You know, the kind you see in stores that just says unsweetened.
But then, one day while browsing the grocery store, I saw special dark cocoa powder... and it was on sale. Well, the chocoholic in me decided I needed it right then and there. Nevermind that I'd never even seen it before.
I definitely can't say this about all of my food purchases, but this one was an excellent choice. The extra dark cocoa powder is just plain better. Not only do you need less to acheive the chocolate flavor you want, but the chocolate flavor you get is deeper and richer than that of normal cocoa. It's just so good!
Ever since I got the special dark cocoa, I've been experimenting non-stop. I absolutely can't wait to share all the wonderful desserts I've made with you. First up, Dark Chocolate Brownies with Banana Frosting.
They're rich, fudgy, and delicious with a sweet frosting that pulls everything together perfectly. That cocoa powder really is special.
Dark Chocolate Brownies with Banana Frosting
- 1/4 cup extra dark cocoa powder
- 1/2 cup spelt flour
- 1/4 tsp baking powder
- pinch salt
- 1/4 tsp baking soda
- 1/4 tsp instant coffee granules
- 2 tbsp date paste (or more as needed)
- 2 tbsp mori-nu shelf stable silken tofu (about 100 grams)
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 large banana
- 3 tbsp milk
- 1/4 cup mori-nu shelf stable tofu
- 1/2 tsp vanilla extract
- 1/2 tbsp nut butter (almond, peanut, sunflower, etc)
- 1/2 tsp cinnamon
- 2 tbsp quick oats
- 20 grams chocoalte, chopped
Preheat oven to 350F. Mix together all dry ingredients for brownies in a medium bowl. In a small bowl, combine remaining brownie ingredients. Use an immersion blender to blend until smooth. Pour wet ingredients into dry and mix well until combined. Pour batter into a greased loaf pan and bake for 13 minutes, or until a toothpick inserted comes out clean.
While brownies are baking, combine all ingredients for frosting, except chocolate in a food processor. Process until well incorporated. Fold in chopped chocolate. When brownies are ready, let them cool a couple minutes before cutting. Frost brownies with frosting after cutting them. Frosting will harden if allowed to chill in fridge for overnight. Store brownies in fridge.
Perhaps you noticed the very dark brown, or almost black color of the brownies. Don't worry, that's just the special dark cocoa powder doing it's job. It makes whatever chocolate treat your making super dark. In fact, while mixing the batter you may notice that it looks almost gray. Like I said, don't worry. The end result will be a dark, rich, and delicious brownie, not some science experiment gone wrong.
Revisited Recipe of the Day:
Banana Split Bowl