The TAMPERed PRESS - Cafe and Community Space

Finally, Brownie day! This recipe has a lot of very important specifics that make the brownie so gooey, and rich and one-of-a-kind:
The spelt flour makes it soft and gooey (and makes it low-gluten), the superior red cocoa and PC dark chocolate both give a deep chocolatey flavour (in the gold wrapper), the super fine (instant dissolving) sugar ensures a smooth texture, and the scant baking powder ensures it doesn’t get cakey. And no, we have never tried it with any ‘herbal’ ingredients that the Saturday afternoon park crowd always wanted us to add… so please try on our behalf. 😉😎

WORLD’S FUDGIEST BROWNIES

2 1/4 cups unsalted butter
14 squares semi sweet chocolate (at the shop, we used one 300 g bar of the PC dark chocolate and 3 squares semi-sweet)
1 1/2 cups chopped walnuts
1 1/2 cups cocoa powder (we used superior red)
1 cup spelt flour
2 scant tsp baking powder
3 1/2 cups superfine (instant dissolving) sugar
8 large eggs

Use a double boiler or a large bowl over a pot filled 1/3 full of water. Do not let the water touch the bowl/top pot. Bring the water to a boil then turn to a low simmer. We used a bowl over a pot.

Place the chocolate and butter in the bowl and melt over hot water. Stir very regularly. Add the chopped walnuts and stir in.

In the meantime, in a separate bowl or large measuring cup, mix together the cocoa, flour, baking powder and sugar. Place the eggs in a smaller bowl/measuring cup and mix.
Remove bowl of melted butter/chocolate/nuts from heat and add dry ingredients. Mix with hand mixer. Add the eggs and mix again.

Spray two 9”x13” pans lightly with oil and cover with parchment paper (oil helps parchment stick to the pan). Divide mixture between the 2 pans.

Bake in a regular oven for 23-25 minutes at 350 degrees (we baked them in a convection oven for 18 mins at 285 degrees). Should be gooey inside and only a bit darker around the edges.
Cool on racks, then in fridge. Remove foil and cut into squares.

📷:

Our Banana Pecan Loaf was always a favourite at the shop - vegan and oh so moist, filled with all those bananas that ripened before we could sell them! 😆
When we originally made this recipe, we would top the loaf with the streusel but overtime, we ended up mixing the streusel into the batter to add texture to the entire loaf!
Please enjoy with a deep breath, a minute for yourself, and a warm cozy beverage. (I suggest a delicious Chai Tea!)

BANANA PECAN LOAF (VEGAN):

Streusel:
6 tablespoons unbleached organic cane sugar
6 tablespoons cake flour
4 tablespoons vegan butter (use a soft one like Becel for this recipe)
1 tsp ground ginger
1 tsp cinnamon
3/4 cup pecans, chopped
Mix together and save.

Loaf:
3/4 cup almond milk
1 tablespoon distilled white vinegar
2 cups cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1/2 cup vegan butter
1 cup unbleached organic cane sugar
4 large ripe (can be previously frozen) bananas, mashed or processed in blender or food processor
1 tsp vanilla

Preheat oven to 325 degrees F. Spray a large loaf pan with oil (or grease with vegan butter). Mix together the almond milk and vinegar. Let it stand for a few minutes so it curdles.

In a bowl, mix flour, baking soda, baking powder and salt. In a separate bowl, use a mixer to beat the butter and sugar together. Add bananas and vanilla and continue to beat until blended.

Alternately add 1/3 the flour mixture, then 1/2 milk mixture, beating after each addition. Start and end with the flour mixture. Sprinkle the streusel mix on top and stir into the batter.
Bake for approximately 80-90 minutes, or until a wooden skewer inserted into the loaf comes out clean. Cool in pan for 10 minutes then remove and cool completely before slicing.
Can use 2 small loaf pans, but reduce baking time to 50 - 55 minutes.

I make the loaf recipe x 4 and use small loaf pans. Makes 8 loaves.
I make the streusel recipe x 8 and divide up into 475g containers, using one container per batch.

Autumn is here, fall colours are around the corner! And our fall menu is live!

We have so many cozy bevvies for you - maple mochas, hazelnut matchas, apple strudel tea… and so many more!

Come try one, come try all! Have a different seasonal bevy each day!

Support local, and support your taste buds!! 🍂 🍁 🍂