Choc Apple Mousse Brownie
Choc Apple Mousse Brownie
Ingredients
- 650 grams organic red apples, skin on, cubed
- 50 grams cacao powder, (not cocoa)
- 35 ml maple syrup
- 2 eggs
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract, a decent amount
- 100 grams dark chocolate, 70%, roughly chopped (leave some bigger pieces)
- 1 splash water, for stewing apples
- 1/2 teaspoon cinnamon, optional, for stewing apples
Instructions
- 1
Preheat your oven to 160°C (325°F).
⏱️ 10 min•🌡️ 160
- 2
Core and cube the 650 grams of organic red apples, keeping the skin on.
⏱️ 5 min
- 3
Place the cubed apples in a pot with a splash of water. Stew them over medium heat until they are extremely soft, stirring occasionally. Optionally, add 1/2 teaspoon of cinnamon to the apples while stewing.
⏱️ 15 min
- 4
Transfer the stewed apples to a blender. Add the 50 grams of cacao powder, 35 ml of maple syrup, 2 eggs, 1/2 teaspoon of baking powder, a pinch of salt, and 1 teaspoon of vanilla extract to the blender with the apples.
⏱️ 5 min
- 5
Blitz the mixture until it is completely smooth. Ensure there are no apple chunks remaining.
⏱️ 2 min
- 6
Line a loaf tin with parchment paper, allowing some overhang on the sides to easily remove the brownie later.
⏱️ 1 min
- 7
Pour the blended mixture into the prepared loaf tin.
⏱️ 1 min
- 8
Roughly chop the 100 grams of 70% dark chocolate, ensuring some bigger pieces remain for texture.
⏱️ 2 min
- 9
Sprinkle the chopped dark chocolate evenly over the top of the mixture in the loaf tin. Gently submerge the chocolate pieces a little into the mixture using a spoon.
⏱️ 1 min
- 10
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
⏱️ 40 min•🌡️ 160
- 11
Once baked, remove the brownie from the oven and let it cool slightly in the tin. Then, place the brownie (still in the tin) in the fridge to set overnight for the best fudgey results.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Choc Apple Mousse Brownie
- 650 grams organic red apples, skin on, cubed
- 50 grams cacao powder, (not cocoa)
- 35 ml maple syrup
- 2 eggs
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract, a decent amount
- 100 grams dark chocolate, 70%, roughly chopped (leave some bigger pieces)
- 1 splash water, for stewing apples
- 1/2 teaspoon cinnamon, optional, for stewing apples
Instructions
- 1
Preheat your oven to 160°C (325°F).
⏱️ 10 min•🌡️ 160 - 2
Core and cube the 650 grams of organic red apples, keeping the skin on.
⏱️ 5 min - 3
Place the cubed apples in a pot with a splash of water. Stew them over medium heat until they are extremely soft, stirring occasionally. Optionally, add 1/2 teaspoon of cinnamon to the apples while stewing.
⏱️ 15 min - 4
Transfer the stewed apples to a blender. Add the 50 grams of cacao powder, 35 ml of maple syrup, 2 eggs, 1/2 teaspoon of baking powder, a pinch of salt, and 1 teaspoon of vanilla extract to the blender with the apples.
⏱️ 5 min - 5
Blitz the mixture until it is completely smooth. Ensure there are no apple chunks remaining.
⏱️ 2 min - 6
Line a loaf tin with parchment paper, allowing some overhang on the sides to easily remove the brownie later.
⏱️ 1 min - 7
Pour the blended mixture into the prepared loaf tin.
⏱️ 1 min - 8
Roughly chop the 100 grams of 70% dark chocolate, ensuring some bigger pieces remain for texture.
⏱️ 2 min - 9
Sprinkle the chopped dark chocolate evenly over the top of the mixture in the loaf tin. Gently submerge the chocolate pieces a little into the mixture using a spoon.
⏱️ 1 min - 10
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
⏱️ 40 min•🌡️ 160 - 11
Once baked, remove the brownie from the oven and let it cool slightly in the tin. Then, place the brownie (still in the tin) in the fridge to set overnight for the best fudgey results.
⏱️ 480 min