Thai Inspired Healthy Brownies (Gluten free, Paleo, Nut free, Refined sugar fee)

Today’s recipe is actually my entry in a chocolate cooking challenge hosted by Foodies+ community on Google+. The challenge was to prepare a recipe with an unusual chocolate pairing. If you look at my recipes you know that I love playing around with basic recipes to take on other flavors such as in these- risotto with methi, roasted carrot soup with orange juice, Kale and ginger margarita, Spicy chocolate pudding mousse……and the list goes on. So, I had to take up this challenge. Sometimes, putting a little twist on a traditional recipe can give it a new and exciting life. Today’s recipe is one such example.  I switched up the classic chocolate brownies by adding two south east asian herbs: lemongrass and kaffir lime leaves.

Even though, this flavor combination was inspired by my love for all things thai, I wasn’t exactly sure what kind of taste sensation it would have. These herbs are often added to curries and stews in Thai cooking for the bright, refreshing flavor and wonderfully unique lemon-lime aroma. I’ve never baked with them, until now. When I experiment with unusual flavors I try to get feedback from my family, friends, and colleagues. So, I called one of my friends who was hosting a Holi party in her home. She willingly agreed to help me taste test when I told her it was a food challenge. I made two versions of these brownies (one with sugar and no baking soda and the other with maple syrup and baking soda) and brought them to her Holi party. None of the guests knew they were the guinea pigs for my recipe. I wanted to know if they can recognize the flavor. Everyone truly seemed to enjoy both of the brownies and I kept hearing “the brownies are sooo good.” A couple of tasters discovered the flavor and I asked them what their overall opinion was for the brownies. They said it tasted delicious, just the way a brownie should be. The flavor actually surprised them when they took a bite but in no way did it overwhelm and they loved the fact that these brownies were on the healthy side. I was so happy to hear their positive feedback. This recipe was my first attempt and it worked out really well.

Actually, the brownies were tested (without the Thai herbs) way before this challenge came up. I met my blogger friend Harvinder for coffee in Starbucks after a long time.  Since Starbucks only sell rice crispy squares as gluten free food, I brought the brownies from home for both of us. Plus, their rice crispy squares are too sweet for me. My friend totally loved the brownies and wanted me to post it on my blog.

Brownies with maple syrup and baking soda

This brownie recipe is heavy on the chocolate and lighter on other ingredients, but the real star is the lemongrass and kaffir lime leaves.  The flavors marry together so well with chocolate adding a little bit of a lemony background. If you plan to make these brownies, reading the recipe thoroughly is a must. There are a couple of steps that are essential but they are absolutely do-able and you will enjoy it.

The process starts with heating of cream on medium low heat to steep lemon grass and kaffir lime leaves for the preparation of ganache. If you ask me, a good brownie like this one needs no adornment and already has plenty of chocolate flavor. I wouldn’t normally top a brownie with ganache but it’s appropriate here since you can infuse the most flavor in ganache. While the herbs are steeping in cream at room temperature prepare beetroot for the brownie batter. You can either boil or roast them. Beets are wonderful, in brownies as you can substitute them for sugar, color, and fat. It makes the brownie significantly lighter, and moister but still rich, dark and flavorful. Its sweetness blends in with chocolate very well.

Next step is to prepare lemongrass for the batter. Lemongrass smells heavenly and adds amazing flavor to recipes but it’s a tough fibrous grass. The key is to chop or grind the lemongrass as tinier as you can and then process with flour. Leave it aside until the beetroots are roasted. I find this process is crucial in order to have the herb flavor in brownie batter. Then sift through a sieve to avoid chomping down the fibrous bits (in brownies).  Add kaffir lime zest, cacao powder and baking soda to the sifted flour.  When the beetroots have cooled, peel and  grate with cheese grater. Alternatively, you could also do this in a food processor.

Once the  flour and beet root are ready it’s time to mix. Place chopped unsweetened chocolate with coconut oil in microwave, heat it for 15 -20 seconds, stir, heat it again, continue this process until chocolate is melted. Place eggs in a bowl of mixer and beat for a minute. Add maple syrup ( or sugar). Blend the two until it looks creamy and smooth. On low speed add beet root and then the melted chocolate until well combined. Next mix in the flour. Transfer the batter to a square pan that’s been greased and lined with parchment paper.  Spread the batter evenly and bake the brownies in a 350 degree oven for about 30 minutes, or when the center feels just set or a toothpick inserted in the center comes out a bit moist.  Mine were done in about 25 minutes so keep an eye out and avoid over baking.

To finish making the ganache, heat the cream. Strain to remove the herbs. After your online medical form is reviewed your prescription for Viagra will be written so that you can order Viagra online here buyviagraed.com. Even if you decide not to order Viagra right now after you have completed the online medical review form, your online consultation will be free. Pour hot cream over chopped chocolate. Let stand for 1-2 minutes.  Then whisk gently, from the center outward, until smooth and fully incorporated.  Let cool slightly until thickened but spreadable. Pour the ganache over the brownie slab. Spread and let it sit in fridge to set.

I had a little mishap during this experiment. I was supposed to bake the brownie without baking soda in a 8″ pan but realized I poured it in a 9″ pan. This resulted in a thinner brownie although fudgy and dense(the first picture). To make things worse I used extra thick layer of chocolate ganache on top. Which seems a good thing, of course but more chocolate and less cream in ganache masked the herb flavor. So make sure to use 8″ square pan if making them without baking soda. The taste testers loved the brownies which were made using baking soda and maple syrup, because they were moist, light and airy.

Here’s something of a tip: The brownies must be completely cooled and set before slicing so leave it alone to sit for a few hours. I made mine one day ahead and I cut the following evening. Use a large chef’s knife, dip it in hot water, wipe it dry and then cut all the way down from the top without pulling. Repeat the dipping and wiping process after each cut. Before eating warm it up in the microwave for a minute or so and enjoy the warm and gooey bite.

The brownies can be kept a few days at room temperature in a container and they freezes very well, too. I made them on March 8th and leftovers were tucked away in the freezer. They were nicely packed in a Tupperware  container lined with waxed paper. No need to thaw. When you want to eat  just pop them in the microwave for 15 seconds.

It was a fun experiment that resulted in a decadent healthy brownie and a knock-out combination of flavors in your mouth. If you don’t already have tried unusual flavor pairing in chocolate, I’d urge you to get inspired and do something outside your comfort zone.

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I amn sharing these brownies at #CookBlogShare Hosted by Jacqui@recipesmadeeasy.