As I was scrolling through my twitter feed, I saw a tweet from Dreena Burton about her Berry Batch Brownie recipe. Just a quick click and I knew I had to make them. Side note: I really love Dreena's recipes. Her blogs and cookbooks helped me out so much as a new vegan many years ago. One of the great things about her recipes is that they are almost always simple to make, but are full of flavor. Some of my favorite cookbooks by Dreena Burton are: Vive Le Vegan, The Everyday Vegan and Eat, Drink & Be Vegan.
When I started mixing up the brownies, I noticed we were out of regular baking cocoa. All I had in the pantry was black onyx cocoa. That meant I needed to add a bit more liquid to the mix and that my brownies had an even darker color.
These are dark fudgy deliciousness topped with raspberry jam, fresh blueberries and chocolate chips. The brownies are wonderful and it's a recipe that I definitely recommend. How beautiful do they look?
A Rouxbe update for you:
Currently I'm working on spices, umami, acids and layering flavor.
I'm getting proficient at sharpening my knives with the whetstone and honing them with a steel. The razor sharp blades make it so easy to practice and showcase my knife cuts.
I've been making my way through chapters on basic cooking methods that involve water such as steaming or submersion. Then we moved on to dry cooking methods like roasting and sautéing. This is also where we learned about woks and how to stir fry. I'm now the proud owner of a newly seasoned wok and am not afraid to play around with ingredients.
Up next were grains and beans as well as combination and one pot meals. I'm looking forward to sharing a new post with you featuring a Moroccan Tagine that I made for class.