Once again, I will be whipping up deliciously healthy treats (with wine) for the 7th Annual Science of Wine fundraiser event put on by the Orlando Science Center and having way too much fun “baking with booze” (for research purposes of course)…
In honor of this event, I wanted to give you the opportunity to sip, savor and enjoy a special discount on my digital cookbook, Drinks & Desserts – A Recipe for Wellness. For a limited time I will be offering the cookbook for a very special price. Inside you’ll find lots of yummy sweets and eats with a healthy dose of wine too!
Here’s a sneak peek at one of my favorite dessert recipes featured in the book, Chocolate Cabernet Brownies!
These tasty, oh-so-chocolatey treats are gluten free, vegan and even paleo friendly. Rich and fudgey, but not overly sweet, your tastebuds will fall in love with these Cabernet Brownies, not to mention, they are simple and quick to make for all you busy bodies.
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Chocolate Cabernet Brownies
- 2/3 cup + 2 Tablespoons sifted cacao powder
- 1 ripe plantain
- 1/3 cup applesauce
- 1/4 cup Cabernet (or your favorite red wine)
- 3 Tablespoons coconut oil
- 2 Tablespoons coconut butter (or nut butter of your choice; sunflower seed or maybe almond?)
- 1 Tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of pink himalayan salt
Preheat the oven to 350°F and lightly grease a brownie (or mini muffin) pan. [For an 8×8 pan preheat your oven to 330°F; low and slow].
Using a blender, puree all of you ingredients! (I told you it was simple, right?).
Pour the batter into your pan and bake! I used a bite-sized brownie pan and baked them for 12 minutes. Undercooked is okay, it just adds to the fudge factor. For an 8×8 pan, I would recommend baking for around 20 minutes, but be sure to check on them!