dense and fudgy, the two top adjectives for brownies
Yep, I’m messing with brownies again.
It’s the last day of the Creative Kitchen Challenge and I’m going out with a bang.
You may remember that I challenged you to cook with at least one unfamiliar ingredient a day for a whole week. Well, this last effort’s mystery ingredient is sauerkraut, or pickled cabbage for those that aren’t au fait with their fermented foods.
Why pickle cabbage?
pickled cabbage!
Well because it gives the otherwise ordinary veg lots of lovely bacteria (don’t worry, they’re the friendly sort) which boost your immune system and keep your digestion ticking over comfortably.
Why put that in brownies?
I believe the probiotics are destroyed when cooked but still, you get the nutritious cabbage
Because I’m a dangerous madwoman.
Kidding! Sauerkraut is actually a lovely addition to baked desserts. The Germans have been stuffing it in chocolate cakes for centuries.
It gives the finished treat a moist, rich texture and, provided you rinse your cabbage very very well, there’s no sour ‘pickly’ taste.
pickled brownies taste gooood
Ingredient: Sauerkraut
Verdict: I’ve always loved sauerkraut but never cooked with it before. These were a pleasant surprise and something I’ll definitely make again when in a brownie mood (ie every damn weekend).
all they need is ice cream, lots of ice cream
Sauerkraut Brownies (makes 24)
- 1/2 cup coconut flour
- 1/2 cup butter, melted
- 1/2 cup cocoa powder
- 5 large eggs
- 3 tbsps honey
- 1/4 tsp baking powder
- 1/2 cup sauerkraut
- Thoroughly rinse and drain your sauerkraut to remove the taste of vinegar. Finely chop it or put in a food processor and blitz for a few seconds. Set aside.
- Sieve the coconut flour, baking powder and cocoa powder into a large mixing bowl.
- In a separate bowl whisk together the eggs and honey. Stir in the melted butter (make sure it’s at room temperature – you don’t want to cook the eggs).
- Add the wet ingredients to the dry to form a runny batter. Gently fold in the sauerkraut.
- Smooth the batter into a greased or lined 8in x 8in baking dish.
- Bake at 375 for 20 minutes til firm. Remove and let cool before slicing.
- Bacon Brownies
- Dark Chocolate Avocado Cookies
- Chocolate Marble Torte
- Thursday Thoughts: The Creative Kitchen Challenge
Featured at the Healthy Home Economist
Never in a million years would I have thought of that combination, but kudos for being a creative madwoman!!! That is where true genius is born!
I like to think so too, thanks!
You’re one of very few who could tell me this is good and 1. I’d believe and 2. I’d try!
Aww, thanks. You can trust me, I’d never lie about food..I take it too seriously
Very interesting! Brave soul.
That is really interesting. I’ve never actually had sauerkraut but I like other pickled things and I like cabbage so I’m fairly sure I would enjoy it. The name is just creepy. lol I wasn’t able to partake in your challenge, it’s been hectic with the move and managing to even just cook at home instead of breaking all the rules and eating out has been a challenge. But I think it’s a great idea to challenge yourself this way and I plan to in the future and will post about it when I do.
Thanks for your support Jessica (and good luck with the move). The brownies don’t taste of pickles at all weirdly enough. The main contribution of the sauerkraut is the texture rather than taste.
Great idea!
Okay, now you’re just messing with us
! It’s so funky, I’ve got to try it. PS my challenge recipe coming soon (I made it today)!
Oooh, exciting! I can’t wait
Please do try the brownies, they are surprisingly tasty!
Ok, I love sauerkraut and I love chocolate baked things but… You do get lots of points for being creative!
What in the world? I saw the heading and couldn’t believe it. I thought you were going to post a disaster for sure! It was good?!?!? I can’t imagine what that would taste like and don’t know if I dare to try it!
Sure! It doesn’t even taste remotely of pickle, honest. The only way you’d notice is the texture!
That is so unusual I have to try it. I suppose the same basic idea would make with commercial brownie mixes?
Don’t see why not! I’d give it a shot but perhaps cook them a tiny bit longer cos the sauerkraut would increase the moisture content…
this. is. AWESOME.
Thanks Becca! I love your enthusiasm!
I appreciate this. It reminds me of a great recipe I saw for a cake with mashed black-eye peas in it….it added moisture, made it more dense and nutritious. I’m all for serving up a dessert, then telling people “oh yea- guess what, there’s SAUERKRAUT in these!”
I know! That’s half the fun right?! I love the look on people’s faces
Thanks for checking them out
Love it, so creative!
Thanks Hollie!
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DEFINITELY going to try this!! I’m doing a month of strict no paleofying anything just for fun ( what.. thats not actual fun who am i kidding). and this is number 1 on my list of things to make when its done!
These were delicious!!! Thanks for being creative and adventurous! I will be making them for Barbells for Boobs at my box tomorrow. Thanks again!
Great Laurie, glad to hear they turned out well – thanks for letting me know
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Just made these (finally got around to trying them!). They turned out great! I was so skeptical of the sauerkraut but you can’t even taste it, just adds some texture to the brownie.
Hooray! Another convert
Glad you liked.
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