Since I had a recent request to blog about how I met Flo, I decided that a little booze before hand should lighten the mood and put us all at ease for an epic long post about our relationship which should turn up as my next blog post. I’ll probably break it up into two posts lest it become a novel – I’m thinking Before I met Flo and How I met Flo and beyond, because I think that some events in my life before Flo helped mould me into someone able to appreciate Flo and the amazing man that he is.
But first, a lug of Red Wine perhaps?
In a batch of Coconut Flour Brownies?
With Cherries on top?… with some folded in?
My first attempt at these brownies was a fail in that they came out dry, too dry. I wasn’t happy with them and after Flo’s confirmation that they were bordering inedible, I had to make them again, only this time with my trusty Coconut Flour Brownies recipe with a few light tweaks.
My initial thought was to experiment using a totally different recipe to see how it would turn out. I realise now that if you have a consistently faultless recipe to begin with, then you should stick to it and jazz it up from time to time. It’s amazing how a splash of red wine and some cherries can amp a good recipe up a notch or two.
Coconut Flour Cherry Red Wine Brownies (8×8″ Square)
75g Butter, melted and cooled
50g Cocoa Powder
150g Coconut Sugar
60g Coconut Milk
60g Coconut Flour
125g Pitted Cherries, halved
30g Red Wine
- Preheat oven to 170deg C and line an 8×8″ square tin.
- Combine butter/oil with cocoa powder and mix well.
- Stir in eggs, coconut sugar, milk and red wine. Mix well.
- Add flour and salt until just incorporated.
- Fold in 3/4 of the cherries and pour batter into prepared tin. Then press remaining cherries lightly on top, into the batter.
- Bake for 20-25min until just set.
Did I enjoy these Red Wine Cherry Brownies? Heck yeah I did. They were not only moist with a whispers of bitter chocolate and mellow coconut, they contained the deep, dark, fruity flavours leftover from the wine. The cherries complemented the beautiful berry tones and also added pockets of fudge from its naturally sweet juice infusing into the batter.
I’m not much of a wine drinker. Actually, I’m not much of an alcohol drinker at all. I’ve never liked the taste of it. Moreover, I get the Asian Blush whenever I take a couple of sips (yes, sips!) and this massive vein in the middle of my forehead appears if I continue to drink up even after my face starts flushing. So unattractive!
But in baked goods, I love how the alcohol evaporates to leave more flavour complexity behind while highlighting existing ones. One of my favourites to use is rum. It’s perfect with chocolate, and citrus, and coconut. If you’re baking with oranges or using vanilla, add in some Grand Marnier, or anything with berries like with this brownie, some wine will level it right up. For starters though, this brownie recipe is sure to put you onto the path of more boozy bakes! Don’t say I didn’t warn ya!