Week 89:
RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY
Soy sauce brownies? As someone used to say in politics, “You betcha!” You have to try these to believe them–dark and dense. Served chilled, they are positively delicious! Use the best chocolate and cocoa you can afford and a good brand of almond meal (such as King Arthur Baking or Bob’s Red Mill). I like tamari in these, but you could use low-sodium soy sauce if that’s what you have on hand. Enjoy!
Hetty McKinnon’s Flourless Soy Sauce Brownies
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 1 cup semisweet or dark chocolate bits
- 1 cup almond meal
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 to 4 teaspoons tamari or gluten-free soy sauce
Instructions
- Preheat oven to 350F
- Grease and line a 9-inch baking pan
- Melt butter and chocolate in a large bowl, whisk until smooth and let cool 5 minutes
- In another bowl, combine the almond meal, cocoa and baking powder
- In a third bowl, whisk eggs, brown sugar, vanilla and soy sauce
- Add egg mixture to cooled chocolate, then fold in dry ingredients
- Pour into prepared pan and bake 25 minutes
- Let cool completely in pan (overnight in refrigerator is good)
- Cut into 16 pieces and store airtight in the refrigerator for up to 1 week