View Full Version : oh my scrumdidillyumptious!
05-12-2006, 02:18 PM
I just got done whipping up Jocelyn's brownies.
Thay are AMAZING!!
I have always been a chocolate fanatic and these were so good and so much like a rich SAD brownie or cake. I had a hard time putting the mix into the pan, I wanted to just eat it up. Can't wait for these little babies to be "set" so I can dig in tonight! Yummy, yum yum yum!
Thanks for the wonderful recipe!
05-12-2006, 02:22 PM
Love the Flanders reference. What book did you get the recipe from?
05-12-2006, 02:22 PM
Where did you find the recipe? I tried to do a search but couldn't find it.
05-12-2006, 02:36 PM
I didn't even realize that was a Flanders thing. It is just what came to mind.
The recipe was posted by Jocelyn. I think it is under the food photo thread. It is choc-onut brownies.
Maybe if you did a search for "choc-onut brownie" it would come up.
05-12-2006, 02:39 PM
scrumdidillyumptious that is the correct word to describe these ! Joz
05-12-2006, 02:47 PM
Here is JocelynAZ's recipe.....
LOL!!!! You guys are killing me!!! Oh, okay....I guess I'll share... since I love the people here. ::::winking:::::
The chocolate brownie is adapted from RawGuru's recipe. And then I came up with the coconut creme filling on my own.
"JOCELYN'S CHOC-ONUT BROWNIE"
Yield: 9x13 pan
Ingredients for Chocolate Crust & Crumb Topping:
4 cups unsoaked pecans
4 cups unsoaked brazil nuts
1 tsp. sea salt (original recipe called for 3 tsp.)
1 1/4 cups. raw cacao powder
3/4 cup raw carob powder
2 cups soaked raisins (pureed)
6 tbs. agave nectar (I added a little more agave than it called for - to my desired sweetness)
1/2 cup melted coconut oil
Coconut Creme Filling:
Blend in a blender until smooth:
meat and 1/4 of the juice of 2 young thai coconuts (add more juice to the blender if too thick)
2-4 spoonfuls of coconut oil
agave nectar (to your desired sweetness)
1. Prepare Chocolate Brownie Recipe as follows:
Blend pecans into a fine meal and place in a bowl. Blend the brazil nuts to a fine meal and combine with the pecans. If you want the brownies chunky leave some nuts slightly chopped. Add the salt, cacao and carob powders to the nuts, and mix until well combined. Mix pureed raisins thoroughly into the dry nut mix. Add your agave nectar and coconut oil into the brownie mix and work through it with your hands. The texture will be a bit crumbly.
2) Place 1/2 or 3/4 of the brownie mixture into a 9 X 13" glass dish and press down evenly. Keep the remaining brownie mix for use as the topping over the coconut creme.
Note: Keep the remaining brownie mix crumbly for the topping and be sure you have enough remaining mixture to fully cover the coconut creme filling.
3) Pour Coconut Creme Filling on top of pressed brownie mix. Place in freezer until creme is firm - about 1 hour or so.
4) Take choc-onut brownie out of freezer and sprinkle remaining crumbled brownie mix on top of coconut creme filling.
5) Return entire choc-onut brownie back in freezer until ready to serve.
Drizzle berry sauce over individual slices for presentation. For the sauce, just blend your favorite berries (raspberries, strawberries, etc) with agave nectar or honey.
** You may want to thaw the brownie a little before you serve it so it is not so hard. The original Chocolate Ecstacy I was trying to mimick freezes this recipe until ready to serve - which is how I got the idea to freeze. You really don't have to freeze it if you don't want to.
** If you don't have the cacao powder, you can definitely substitute carob powder for it. I'm sure it'll taste just as good. I am going to try that the next time I make it.
ENJOY!!!! Let me know how things turn out.
You HAVE to look in the thread I need more food pics and look at post #32 and look at those brownies. One of these days I'll get the courage up to make these.
05-12-2006, 03:33 PM
Thank you thank you thank you!! I have all the ingredients except for the coconuts but I do have some starwberry sauce in the fridge. I wonder how that would taste instead? If I try it, I'll let you know how it turns out!!
05-12-2006, 03:41 PM
Man, you all are just stocked w/ raw ingriedents!
I posted someone else a recipe and they had all the ingriedents but one thing.
Yes, let us know how your's turned out and how easy it was to make!
05-12-2006, 06:51 PM
Thanks for posting the recipe. You've got to make these. It is not hard at all.
Oh, by the way I did not have all the ingredients either. I only had about 1/2 cup of brazil nuts so I added a 1/2 cup of walnuts and 1 cup cashews (I made a 1/2 batch). Also I didn't have a young thai coconut (you can't get one of those things here in Maine to save your life!) so I just used regular coconut. I think the strawberry filling would be very good. I might make an almond butter type filling next time, or just indulge in the sheer chocolateness (is that a word?) of it and eat it as is. Yummy!
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