Prep time:
|
Cook time:
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Total time:
50 minutes
You're probably thinking, what in the world is sauerkraut doing in a brownie recipe? If you know me, you know there's no "too much of a good thing" when it comes to my Naturally Fermented Sauerkraut. I started experimenting, even adding it to classic American dessert recipes. Sauerkraut in chocolate chip cookies? Not a success. But, amazingly, when I added sauerkraut to brownies, they came out moist, rich, and more chocolatey than before. Give it a try. You may find that thinking outside the jar yields some really delicious results.
Ingredients
- ¾ cup (1 ½ sticks) salted butter*
- 3 eggs
- 1 cup sugar
- ½ cup plus 2 tbsp flour*
- ½ cup plus 2 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- 2 cups Bubbies Sauerkraut, drained and finely chopped
- ½ cup chopped walnuts or pecans (optional)
- ¾ cup chocolate chips
*Use gluten-free all-purpose flour and vegan butter for a hypoallergenic version.
Directions
- Preheat oven to 350 degrees.
- Spray a 9-inch x 9-inch baking pan with cooking spray, or coat with butter or cooking oil.
- In a medium saucepan, melt butter over medium heat.
- Stir in sugar until blended, about 2 minutes.
- Remove from heat and beat in eggs one at a time, mixing well after each addition.
- In a medium bowl, mix the flour, cocoa powder, and baking powder.
- Add flour mixture to butter mixture, stirring until combined.
- Stir in sauerkraut, nuts and chocolate chips.
- Spread mixture into prepared pan.
- Bake 30-40 minutes until center is set.
- Cool completely before cutting.
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