Ghana Demerara Brownies Food
GHANA DEMERARA BROWNIES
This recipe is adapted from the Omanhene brownie recipe. Omanhene is Ghanaian chocolate so that's where the 'Ghana' comes in. The original recipe uses refined, white sugar - but I replaced that with light brown plus demerara/turbinado sugar - as well as substituting butter for canola oil and whole eggs for just whites. The end result is a brownie with a strong come-on and a very bad attitude. Bake with caution!
Provided by An4h0ny
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish.
- Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
- Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 24.8 g, Cholesterol 51.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 8 g, Sodium 66.3 mg, Sugar 19 g
GHANA DEMERARA BROWNIES
Steps:
- pre-heat oven to 325 degrees melt the chocolate and butter together in a double boiler. set aside but keep warm. stir sugar and eggs together to desired consistency. combine chocolate/butter with the sugar/eggs and slowly stir until thoroughly mixed (raw sugar may still be a little crystallized). add in the flour, salt and vanilla and combine slowly until thoroughly mixed. lightly coat the inside of a 9x13 pan with butter. sprinkle the inside of the pan with 100% unsweetened cocoa powder. pour brownie batter into prepared pan bake for 35 minutes.
GHANA DEMERARA BROWNIES
This recipe is adapted from the Omanhene brownie recipe. Omanhene is Ghanaian chocolate so that's where the 'Ghana' comes in. The original recipe uses refined, white sugar - but I replaced that with light brown plus demerara/turbinado sugar - as well as substituting butter for canola oil and whole eggs for just whites. The end result is a brownie with a strong come-on and a very bad attitude. Bake with caution!
Provided by An4h0ny
Categories Chocolate Brownies
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish.
- Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
- Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 24.8 g, Cholesterol 51.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 8 g, Sodium 66.3 mg, Sugar 19 g
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