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Tong’s Bronnie (Chocolate Brownie Slice)

June 20, 2013

"Tongs Bronnie"

“Tongs Bronnie”

Recently, I had the pleasure of working with a young Chinese medical technician called Tong who had a “thing” for my chocolate slice that I regularly took into the office.

Of, course, what he didn’t know was that every occasion I took slice to work, it was a different recipe (experiment) work in progress! Each week he would ask if I managed to bring him any “fresh bronnie” in his thick Chinese accent! He was always a bit perplexed and disbelieving, when I told him that the slice had vegetables in it and/or was sugar-free!! Fortunately for me (and the rest of the staff) I have a passion for chocolate slice experiments, always seeking the ultimate recipe, to top the last one – you can never have enough chocolate brownie recipes!

Recently on FB, there was some discussion about substituting eggs for gelatine in recipes. I tried this with half the eggs and it worked fine. Just “bloom” your gelatine by sprinkling on top of warm water for 10 minutes to absorb. It will become a gel, but not dissolved, which is fine. Gelatine is a great source of protein and collagen derived from usually beef. I haven’t tried this recipe with agar agar – I don’t think it would work and the cellular structure is different, but if you do, let me know how it works.

Alas, Tong’s contract came to an end and we farewelled him last week with morning tea. This is the brownie that I made:

200g beetroot or zucchini or a mix*
80g rapadura sugar (or xylitol)
8 drops of stevia
2 eggs
1 tab gelatine bloomed in 1 tab water
90g butter or coconut oil
10g cocoa
35g coconut flour
1 tab arrowroot or cornflour
1 teas baking powder
60g chocolate chips or cacao nibs
Chop the beetroot and/or zucchini finely on SP 6, 4 seconds. Add the sugar, butter, eggs, gelatine & baking powder, and mix on SP 4, 5 seconds. Add the flours & cocoa and mix for 5 seconds, SP 4. Stir through chocolate chips and bake for 20 minutes at 170°C. It is important not to overcook this as you want it fudgey in the middle. It will be impossible to cut when warm but will slice beautifully when cold.
* I used 50/50 but you can use any variety of fruit/vegetables including carrots, zucchini, beetroot, apples, choko or pumpkin but I like beetroot & zucchini the best. 
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