If you have a sweet tooth that craves something indulgent, you're in for a treat! In this blog post, we're going to introduce you to three delectable dessert recipes that are sure to satisfy your cravings and leave you wanting more. From a rich Brownie with Coffee and Cardamom to a spicy Chocolate Gingerbread Cake and a guilt-free Oatmeal Brownie Ball, these desserts cover a wide range of flavors and textures.
1.Brownie with Coffee and Cardamom
Ingredient
- ¾ cup/170 grams unsalted butter, plus more for greasing
- 7 ounces/200 grams semi-sweet chocolate, cut into large chunks, or chips
- 4½ teaspoons instant espresso coffee granules
- 1 teaspoon vanilla extract
- ¼ teaspoon ground green
- cardamom, from the seeds of 6 to 9 pods (see Tip)
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 3 large eggs
- ½ cup/100 grams granulated sugar
- ½ cup/100 grams light brown sugar
- ⅔ cup/85 grams all-purpose flour
Preparation
- Heat the oven to 350 degrees. Grease an 8-inch square baking pan with butter and line it with a sheet of parchment paper with a little overhang on two sides.
- Melt the butter and chocolate in a medium pot over low heat, stirring occasionally, about 5 minutes. (Alternatively, you can also melt the butter and chocolate in a microwave-safe bowl in the microwave, stirring at 15 second intervals, until melted.) Add the coffee granules, vanilla, cardamom, cinnamon and salt and stir to combine.
- In the bowl of a stand mixer, combine the eggs and both sugars and beat on high speed until the mixture looks pale, thick and creamy, 3 to 4 minutes.
- Using a large metal spoon or a spatula, fold the chocolate mixture into the egg mixture by gently scooping up some egg mixture from the bottom and folding it over the chocolate at the top until fully combined.
- Fold in the flour until you no longer see flecks of flour, making sure not to overmix.
- Transfer the batter to the prepared pan and use a spatula to spread it into an even layer. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Allow to cool completely on a wire rack for 1 hour before using the parchment overhang to remove from the pan.
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2. Chocolate Gingerbread Cake
Ingredient
- 10 tablespoons/141 grams unsalted butter, softened, plus more for greasing pan
- 1¾ cups/224 grams all-purpose flour, plus more for pan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon freshly grated nutmeg
- ⅔ cup/146 grams dark brown sugar
- 2 large eggs
- ⅓ cup unsulfured molasses (not blackstrap)
- 1 tablespoon finely grated fresh ginger
- ½ teaspoon finely grated lemon zest
- ¾ cup buttermilk
- ¼ cup/28 grams chopped crystallized ginger
- ½ cup/85 grams chopped semisweet chocolate
Preparation
Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line the pan with parchment paper and butter and flour the paper.
In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
Set the mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
Pour batter into the prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.
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3.Oatmeal Brownie Ball
Ingredient
- 20g (~1/4 cup) oat flour
- 30g (~1 scoop) chocolate protein
- 20g (~1/4 cup) cocoa powder
- 80ml (~1/3 cup) mashed banana
- 140g (~1/3 cup) Greek yogurt
- 60g (~1/4 cup) cottage cheese (sub w/ more yogurt)
- 60ml liquid egg whites OR 1 egg
- 30-60ml (~2 tbsp- 1/4 cup) plant/dairy milk
- 1/4 tsp baking powder
- Chocolate chips (optional)
Preparation
- Pour all ingredients, except chocolate chips, into a blender. Blend till smooth. Fold in chocolate chips. Pour into a skillet. Bake for 13-18 minutes in a 350F/180C preheated oven.
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