I was preparing for a weekend hike when I decided to make these bars. I wanted something that would provide energy quickly and is easily digestible...so here we are with these bittersweet chocolate bars. I started with my last brownie recipe and "fudged" it, using as much organic ingredients as possible.
(Bittersweet) Cherry Pistachio Chocolate Bars
- 3/4 cup cocoa powder
- 1/4 cup butter
- 1/2 cup maple syrup
- 1/2 cup natural cane sugar (optional if you would like it sweeter)
- 1/4 cup heavy cream
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup whole wheat flour
- 3/4 cup instant oatmeal
- 1/2 tsp salt
- 1/3 cup pistachios
- 1/3 cup dried (bing) cherries
Preheat oven to 350 deg Fahrenheit. Grease and flour a 9×13-inch baking pan. I used a rectangular pyrex container that measures about 8" x 10."
In a large bowl, melt butter (I used a microwave for about 30 seconds) and then combine/mix with cocoa powder. Add cream and vanilla extract. In a medium sized bowl whisk together the eggs and the maple syrup (and optional sugar). Slowly stir the egg mixture into the chocolate mixture. Add the whole wheat flour, oatmeal, baking powder and salt. Stir to combine.
Fold in the pistachios and dried cherries, saving a small handful to chop up for topping the brownies if you wish. Pour the batter in the pan. Sprinkle with remaining pistachios and/or apricots (optional).
Bake for about 20 minutes. Remove from the oven and allow to cool. Cut into bite-size bars once it has cooled.
Taste and pack for hike...or simply enjoy with ice cream or milk.
Pistachio Apricot Brownies
- 3/4 cup sugar
- 3/4 cup cocoa powder
- 1/4 cup canola oil
- 1/4 cup butter
- 4 Tbsp milk
- 2 large eggs
- 2 tsp vanilla extract
- 1-1/3 cup flour
- 1/8 cup flattened barley (or oatmeal)...for a little added texture
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup pistachios
- 1/4 cup dried apricots, chopped to about 1/4" cubes
Preheat oven to 350 deg Fahrenheit. Grease and flour a 9×13-inch baking pan. I used a rectangular pyrex container that measures about 8" x 10."
In a large bowl, melt butter (I used a microwave for about 30 seconds) and then combine/mix with canola oil and cocoa powder.
Add milk and vanilla extract. In a medium sized bowl whisk together the eggs and the sugar. Slowly stir the chocolate mixture into the sugar mixture. Add the flour, barley, baking powder and salt. Stir to combine.
Fold in the pistachios and apricots, saving a small handful to chop up for topping the brownies. Pour the batter in the pan, sprinkle with remaining pistachios and/or apricots.
Bake for 18-24 minutes. Remove from the oven and allow to cool. Cut into bars once it has cooled.
Enjoy with a fresh glass of milk...*gulp*...ah!
My first baking project has inspired me to make another dessert: biscotti. Once again, I took a recipe (this time, from Donna Hay) and modified it. I added dates and pistachios. Since dates are pretty sweet, I decided to cut down on sugar again. So, here is the altered recipe:
Pistachio Date Biscotti
- 2 cups (organic) plain unbleached flour (organic)
- 1-1/2 tsp baking powder
- 1/3 cup (organic) cane sugar
- 1/2 cup pistachios (unsalted & roasted)
- 1/2 cup dates (chopped)
- 3 eggs
- 2-1/2 tsp vanilla extract
Preheat oven to 325 deg Fahrenheit.
Chop dates, if needed, and mix all dry ingredients in a large bowl.
Stir in 3 eggs and the vanilla extract.
After a little mixing, the dough may become a little tough to mix so transfer the ingredients onto a board to finish "kneading."
Once the dough appears smooth, divide the it into two. Form each piece into a log, flatten it (mine weren't flat enough), and place on the baking sheet. Bake for 35 minutes.
Allow to cool.
Cut the logs into 1/4" slices, thickness can be adjusted to your taste. (As you can see, I didn't flatten the "logs" enough so they are a bit round.)
Bake the slices for another 10-15 minutes or until they are crisp. Enjoy with coffee, tea, milk, hot chocolate or liqueur!
