Amaranth and cherry brownies
Author: Peru Delights (adapted from www.cherryman.com)
Recipe type: Dessert
Cuisine: American / Peruvian fusion
Prep time:
Cook time:
Total time:
Serves: 10-12
- ½ cup butter (melted)
- 1 cup Turbinado raw sugar
- 2 eggs
- ¼ cup whole wheat flour
- ¼ cup almond flour
- ¼ cup cooked amaranth
- ¼ teaspoon Peruvian pink salt
- ⅓ cup cocoa powder
- ¾ cups fresh cherries (pitted and coarsely chopped)
- Preheat the oven to 350.
- Grease and flour a 15 x 15 inch (or similar) baking pan.
- Mix the butter and sugar in a bowl.
- Add the eggs and beat with a fork or hand whisk.
- Add the dry ingredients and the cooked amaranth and whisk until you have a smooth dough.
- Stir in the cherries.
- Pour the dough in the baking pan, and bake for 30 minutes.
- Let cool for half an hour.
- To unmold, pass a knife through the edges, turn over on a large dish or baking tray, and tap strongly to push it off the pan.
- Cut in equal portions and serve immediately or store in an airtight container, separated with parchment paper.
Recipe by PERU DELIGHTS at https://perudelights.com/the-softest-moistest-amaranth-and-cherry-brownies-ever/
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