ift the flour, baking powder, and cocoa into a bowl and add
1. Make the Brownies: Preheat oven to 350 degrees
ift flour, salt and cocoa into mixture with a sieve and stir
n a small bowl, combine cocoa powder, red food coloring, and 1
inch square cake pan with parchment paper.
Stir butter
Preheat the oven to 350\u00b0F. Grease a 12 x 8 inch baking tray. In a bowl, mix the flour, sugar, cocoa powder, vanilla extract, baking powder and baking soda. In a separate bowl, mix the soy milk, oil, maple syrup and 3/4 cup cherry syrup.
Gradually beat the liquid mixture into the dry mixture with the whisk of a mixer. Stir in the cherries and chocolate. Spoon into the tray and smooth out. Bake for 30 minutes, until a skewer comes out clean.
Allow to cool. Cut into 56 squares and dust with cocoa powder. Serve with whipped soy cream.
Preheat oven to 325\u00b0F. Grease and line a deep 8 inch square cake pan with parchment paper, extending paper 2 inches over sides.
Stir chocolate and butter in a medium saucepan over low heat until smooth. Stir in dates. Transfer to a medium bowl and let cool for 10 mins.
Whisk eggs and sugar into chocolate mixture then stir in ground almonds, flour and cocoa powder. Transfer to prepared pan and sprinkle with nuts. Bake for 35 mins. Let cool in pan before cutting into squares. Dust with cocoa powder to serve.
prinkle a small amount of cocoa powder in the pan.
In
and 3/4 cup unsweetened cocoa powder until smooth. Gradually beat in
Preheat oven to 350\u00b0F. Lightly grease and line an 8 inch square cake pan with parchment paper.
For the batter, melt butter and chocolate in a medium saucepan over low heat. Stir in brown sugar and vanilla and remove from heat. Add flour and eggs and beat with a wooden spoon until well combined. Stir in nuts and cookies.
Pour into pan and smooth the top. Bake 35-40 mins, or until firm. Cool in pan 5 mins then transfer to a wire rack to cool completely. Dust with cocoa powder or powdered sugar and cut into squares to serve.
Preheat oven to 375\u00b0F. Lightly grease an 8-inch square cake pan. Line base and sides with parchment paper. For the batter, heat butter and milk chocolate in a medium saucepan on low, stirring until melted. Cool 10 mins. Stir in sugar. Fold in flour, white and dark chocolate and eggs. Spread in prepared pan, smoothing top. Bake 25-30 mins, until firm to the touch. Cool in pan. Turn out and dust with cocoa powder. Cut into squares and serve with raspberries.
Preheat oven to 325\u00b0F. Grease and line base and sides of a 7 inch square cake pan.
Melt butter and chocolate over a double boiler and stir until smooth. Let cool for 10 mins. Add sugar and vanilla. Add eggs then flour, pistachios and raspberries. Transfer to prepared pan, smooth surface and bake for 50 mins, or until a skewer inserted in the center comes out almost clean.
Let cool in pan. Cut into squares and dust with cocoa powder.
9x13-inch baking dish with parchment paper.
Blend almond
For the Brownies: Preheat your oven to 350
owl, combine the butter and cocoa powder.
Add sugar, mix well
00b0F. Line 2 baking sheets with parchment paper.
Beat egg
oaf pan and line with parchment. Place the cocoa powder in a bowl
o 350\u00b0F. Mix the cocoa powder with 6-7 tbsp of boiling
n 8-inch square pan with 1 teaspoon butter and 1
nch baking pan with nonstick spray and line with parchment paper, then