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stir in the cocoa powder and espresso powder. Set aside to cool to
room temperature. Reserve.
3. Using a hand or stand mixer, beat eggs to break up and then
gradually add the sugar. Mix until light and thickened, about
1 to 2 minutes. Add vanilla; beat until well combined.
4. Stir the flour and salt into the cooled chocolate mixture; mix until
just incorporated. Fold the chocolate mixture into the egg mixture
and stir until the mixture is no longer streaky.
5. Pour into prepared pan. Set the oven to Bake at 325°F (160°C).
Preheat oven for at least 5 minutes.
6. Bake for about 20 to 25 minutes, or until edges are just dry.
7. Allow to cool completely before cutting and serving.
Nutritional information per brownie:
Calories 249 (54% from fat) • carb. 28g • pro. 3g • fat 16g • sat. fat 9g
chol. 57mg • sod. 87mg • calc. 12mg • fiber 2g
Dessert Wontons – Two Ways
We strongly suggest you prepare both – they are equally delicious!
Makes 24 wontons
Chocolate-Peanut-Butter-Banana Filling:
¼
cup (60 ml) heavy cream
4
ounces (113 g) good quality semisweet chocolate, finely
chopped
½
cup (125 ml) creamy natural peanut butter
24
½-inch-thick (1.25 cm) slices of banana, about 2 ripe bananas
Strawberry Nutella
®
Filling:
1
cup (250 ml) sliced strawberries
2
teaspoons (10 ml) granulated sugar
1
cup (250 ml) Nutella
®
, or alternative chocolate-hazelnut spread
Wontons:
24
wonton wrappers, square
1 egg
1
tablespoon (15 ml) water
Nonstick cooking spray
Vegetable oil, for spraying or brushing
powdered sugar, for dusting
1. For the chocolate-peanut-butter-banana filling, start out by heating
heavy cream over medium-low heat until steaming. Remove from
heat, add chocolate and let stand for about 3 minutes. Using a
heatproof spatula or whisk, stir until smooth and shiny. Allow to cool
slightly.
2. Meanwhile, in a small bowl, mix the egg with 1 tablespoon (15 ml) of
water. Lay out wonton wrappers, starting with 12 (keeping the
remaining 12 covered with a damp towel). Working quickly, put one
slice of banana into the center of each wrapper, topped with
1 teaspoon (5 ml) of peanut butter and 1 teaspoon (5 ml) of
ganache. Use your finger to paint the edges of each wrapper with
the egg wash. Shape each wonton by pinching the opposing
corners of each square together. Repeat with remaining
12 wrappers.
3. If making the Strawberry Nutella
®
Filling. Mix cut strawberries with
2 teaspoons (10 ml) of sugar and allow to macerate for
5-10 minutes. Fill the center of each wonton with 2 teaspoons
(10 ml) of Nutella
®
and top with 2 strawberry slices. Follow the same
egg wash and shaping procedure as above.
4. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray.
5. Arrange wontons into the prepared basket. Spray or brush evenly
with oil. Place into oven in the upper rack position. Set to AirFry at
350°F (180°C) for 8 minutes, until golden brown. Remove wontons
from basket. Serve warm dusted with powdered sugar.
