Regardless of whether I was noshing on land or water, one thing that remained a constant need was dessert. If we were travelling and packing a lunch (such as when we would take day trips to
Toronto Island's Centreville dessert was almost exclusively the highlight of the meal for me, and definitely the perk for my sister. Of course, that dessert always had to include chocolate in some form - be it chocolate chips in my mom's cookies, a square of locally made fudge, a muffin or (our favourite) a rich, fudgy brownie. If you've been reading this blog for any length of time, you know I'm always trying out a new brownie recipe, for no other reason than the fact that I can! Usually I'm swapping around ingredients in order to use up something in the house, or try a new ingredient I just picked up on a whim, or simply rid my pantry of excess candy before my mom blames me for making her gain 20 pounds in a week. I have to say that if I had to pick a favourite it would be a tie between these gluten free babies and this unlikely hit. But then again, sometimes you just need as much chocolate as you can get into your system at once, and it's on those days that a brownie like this more than suffices. I'm talking about melted bittersweet couverture chocolate, cocoa and chocolate liqueur in the batter, then gilding the lily with a cup and a half of chopped, prime-quality chunks folded through it. It is sheer heaven in a pan, and will make anyone want to dine wherever they are - inside or out! They cut and pack fabulously well, too, so they're fit to be tucked inside a picnic basket, a working (wo)man's lunch or a summer camper's knapsack. Just don't blame me if the pan disappears before you get a taste! The credit for these brownies' inspiration goes wholeheartedly to Something Swanky - and her pictures are as to die for as these taste.
This week for #SundaySupper is a virtual picnic - a plethora of take-along, Summery drinks, apps, meals, salads and sweets to whet your appetite and inspire you to break out your own checkered blankets!
Beverages
- Orange Blossom Iced Tea by girlichef
- Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
- Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
- Best Picnic Wines by ENOFYLZ Wine Blog
Appetizers
- Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
- Buffalo Chicken Spring Rolls by Daily Dish Recipes
- Peppadew Dip by Confessions of a Culinary Diva
- Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla
Mains
- Asparagus and Cheddar Quiche by Mess Makes Food
- London Broil with Caramelized Red Onions by Crazy Foodie Stunts
- Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
- Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee
Sides
- Mushroom and Gruyere Cheesecake by Peaceful Cooking
- Scotch Eggs by Small Wallet, Big Appetite
Salads
- Caprese Pasta Salad by La Bella Vita Cucina
- Farro & Walnut Salad by Foxes Love Lemons
- Fruit Tortellini Salad by Jelly Toast
- Gluten Free Potato Salad by Gluten Free Crumbley
- Japanese Noodle Salad by Noshing With The Nolands
- Kale and Quinoa Tabbouli by Healthy. Delicious.
- Layered Chicken Salad by Nosh My Way
- Lightened Up Macaroni Salad by Peanut Butter and Peppers
- Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
- Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
- Old Fashioned Potato Salad by Life Tastes Good
- Orzo Salad with Kale Pesto by Cooking Chat
- Pizza Pasta Salad by Curious Cuisiniere
- Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
- Tomato Bean Salad by Family Foodie
- Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
- Vegetable Salad by Magnolia Days
- Veggie Pasta Salad by Pescetarian Journal
- Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian
Sandwiches and Wraps
- Pan Bagnat by A Kitchen Hoor’s Adventures
- Panino con la Salamella by Manu’s Menu
- Roast Beef Wraps by Cookin’ Mimi
Sweets
- Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
- Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
- Cherry Chip Blossom Cupcakes by NinjaBaking.com
- Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
- Chocolate Chunk Brownies by What Smells So Good?
- Chocolate Syrup Brownies by That Skinny Chick Can Bake
- Chocolate Zucchini Cake by Killer Bunnies, Inc
- Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
- Flag Cake by Pies and Plots
- Peanut Butter Frosted Brownies by Feed Me, Seymour
- Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
- S’mores Crumb Bars by The Redhead Baker
- Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
- Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Chocolate Chunk Brownies
Serves 16
¼ cup salted butter, softened
¼ cup non-hydrogenated shortening, softened
2/3 cup granulated sugar
¼ cup good-quality bittersweet chocolate, melted
1 tbsp vanilla extract
2 eggs
½ cup unsweetened Dutch processed cocoa powder
½ cup Nutri Flour Blend™ (or white whole wheat flour)
¼ tsp baking soda
¼ tsp salt
1 ½ cups chopped good-quality semisweet chocolate (or chocolate chunks)
- Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper.
- Beat together the butter, shortening, sugar, chocolate and vanilla in a bowl.
- Add the eggs, beating well.
- Whisk in the cocoa powder until smooth, then mix in the flour, baking soda and salt until just combined.
- Fold in the chocolate pieces
- Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.
- Bake for 25 minutes, until brownies begin to pull away from the side of the pan.
Calories: 210.9
Total Fat: 12.8 g
Cholesterol: 31.0 mg
Sodium: 32.2 mg
Total Carbs: 25.3 g
Dietary Fiber: 2.6 g
Protein: 2.8 g
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