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
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