ORANGE GINGER PECAN CHERRY CHOC CHIP BROWNIES
Another happy accident. Too much milk for a two egg omelet accidentally poured into the bowl by sleepy eyes. The leftover orange ginger jam from the Thanksgiving cheese platter begging for a purpose. An unopened bag of almond flour because it was in front of the pantry and on top. Thank goodness I had baking powder. The last orange. A jar of pecans. Half a bar of dark chocolate. A bag of dried cherries. Imagination.
Provided by Janus Joy Miller @earth2joy
Categories Cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 325 F
- Line a brownie pan with parchment.
- Blend together the dry stuff: almond flour, salt, baking powder, sugar, and wheat gluten.
- Whip eggs and milk until frothy.
- Gently blend honey citron ginger tea and softened butter into whipped eggs and milk with a whisk. You'll see little chunks of butter - that's ok.
- Roughly chop pecans, chocolate, and cherries.
- Zest a whole orange with a fine zester.
- Fold the batter and chunky stuff together to get a thick chunky batter.
- Pour into the parchment lined brownie pan, making it as flat as possible. Don't rap the pan to even it out or the solids will fall to the bottom.
- Bake at 325 F for about 35 minutes or until lightly browned on top and a toothpick inserted in center comes out clean.
- Let cool before cutting.
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