Valentine’s Day is a special day to celebrate love and show appreciation for one another. Whether you’re in a relationship or single, this is a great opportunity to show your friends and family how much you love and appreciate them.
This year, we wanted to share our love with a recipe that you can feel good about. Whether it's through nutrition, exercise, or self-care, let this Valentine’s Day be an opportunity to indulge without guilt.
Treat your loved ones to this delicious brownie recipe* ! Our Organic Cacao Powder is a plant-based superfood from the Amazonian rainforest, full of flavonoids and antioxidants to help support the immune system, and our Organic Freeze-Dried Strawberries and Raspberries are free of additives and a great source of vitamin C. Together, they create a flavor combination that you'll love!
Brownies with Freeze-Dried Berries
Ingredients
For the brownie
- ¾ cup Natierra Freeze-Dried Strawberries
- ¾ cup Natierra Freeze-Dried Raspberries
- ½ cup butter
- 1 cup semi-sweet chocolate
- 1 cup granulated sugar
- 3 large eggs
- 1tsp vanilla extract
- 2/3 cup all-purpose flour
- 2 tbsp Natierra Organic Cacao Powder (Tip: for an energy boost try using our Organic Cacao Powder with Maca)
- 1/2 tsp Natierra Himalania Fine Pink Salt
For the ganache
- 1 cup semi-sweet chocolate
- 1/3 of a cup of cream
INSTRUCTIONS
For the brownie
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Preheat the oven to 350° F and line an 8×8 pan with parchment paper or use baking spray.
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Grind the Freeze-Dried Strawberries & Raspberries using a spice grinder, small blender, or food processor until the ingredients are pulverized, but it’s okay if there are pieces that aren’t the same size. Set aside.
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In a microwavable safe bowl, melt the 1/2 cup of butter and 1 cup of chocolate together, do it 30 seconds at a time until fully melted. Add 1 cup of sugar, 3 eggs, and 1 tsp of vanilla to this bowl. Mix on low to medium speed with a hand mixer or whisk by hand.
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Add in the Freeze-Dried Strawberries and Raspberries, 2/3 cup of flour, 2 tbsp of Organic Cacao Powder, and 1/2 tsp of Himalania Pink Salt. Mix until combined.
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Pour the batter into the prepared pan and bake for 28-30 minutes until the edges of the pan start to break away. Let it cool.
For the Ganache
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Add the cup of chocolate to a heat-safe bowl, preferably shallow. In another small bowl, heat 1/3 of the cream in the microwave for 30 seconds or over the stovetop just until the edges start to simmer. Do not let the cream boil or the ingredient will curdle.
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Pour the cream over the chocolate and let it sit for 3 minutes without stirring. After 3 minutes, stir with a spatula until smooth.
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When the brownies are cool, spread the ganache over the brownies. Chill for 10 minutes in the fridge and garnish with more freeze-dried strawberries and Raspberries.
Happy Valentine's Day!
*Recipe from frostingandfettuccine.com