Brownies with pine pollen?! Why yes, and once you start baking with pine pollen, you’ll be thankful you did! Pine pollen adds such a depth to brownies really complimenting the cacao. Enough rambling on our part, you’ve got to try this recipe! Learn more about the benefits of pine pollen.
INGREDIENTS
1 1/2 cup (240g) dark chocolate, finely chopped
1/2 cup (117g) organic butter
3 organic eggs
3/4 cup (150g) organic cane sugar
1/4 (50g) cup brown sugar
1 tbsp vanilla extract
1/4 teaspoon salt
3/4 cup (95g) organic all-purpose flour
1/4 cup (25g) organic raw cacao powder
2 tbsp Canadian Pine Pollen
INSTRUCTIONS
Preheat oven to 350 F. Generously grease a 24-cup mini-muffin tin. Set aside. (If you dont grease your pan well enough, your brownies will stick and that is heartbreaking)
In a heat-safe bowl, place the chopped chocolate and butter over a medium pot of water. Stir chocolate in bowl until completely melted.
Remove from heat, and set aside.
In the bowl of a stand mixer with the whisk attachment, beat the eggs, sugars, vanilla, and salt on high speed 7 minutes, or until it is very pale and fluffy.
Reduce the speed to low, and whisk in the melted chocolate until well-combined.
Fold the flour, cacao powder, and pine pollen in by hand, just until combined.
Take care not to over-mix, or else your brownies will be cakey and dense.
Divide batter among muffin cups. They should be about 3/4 full.Bake in pre-heated oven for about 8 to 13 minutes. The brownies will rise nicely and have a nice crackly top.
Let cool completely before removing from muffin pan.
They are called two bite brownies, but no one is looking if you just take one 😉