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Ghana Demerara Brownies

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"This recipe is adapted from the Omanhene brownie recipe. Omanhene is Ghanaian chocolate so that's where the 'Ghana' comes in. The original recipe uses refined, white sugar - but I replaced that with light brown plus demerara/turbinado sugar - as well as substituting butter for canola oil and whole eggs for just whites. The end result is a brownie with a strong come-on and a very bad attitude. Bake with caution!"
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1 h servings 227 cals
Original recipe yields 24 servings

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish.
  2. Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
  3. Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed; pour into the prepared baking dish.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

Nutrition Facts

Per Serving: 227 calories; 13.3 g fat; 24.8 g carbohydrates; 2.6 g protein; 52 mg cholesterol; 66 mg sodium. Full nutrition

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