Fudgy Brownies from Scratch with Chocolate Dandelion Root TeaMar 30, 2021
Sourdough discard brownies might be all the rage right now but there is still a place for standard fudgy brownies from scratch, especially when they are homemade brownies. Let me tell you what, if you want fudgy, moist, and chocolaty with a kick of coffee-like flavor then these brownies are the ones! They are practically 'health food' when you sub in the einkorn flour and maple syrup for an all-natural sweetener.
Add in there the benefits of dandelion root coffee and chicory root tea then you have one tasty brown recipe. Let's dive into why you should include these two herbs in your homemade brownies.
Photo By: Kayla Joy Creative
Before we start: This herbal information is just that, information. This blog post and I DO NOT INTEND to treat, cure, or diagnose any disease or illness. This is for informational, educational, and entertainment purposes only. Please consult a physician before using herbs medicinally. Grab all the deets on the Medical jargon here. This post also contains affiliate links. Translation: We get a little kickback for sharing certain products, at no additional cost to you, should you choose to purchase said items. And - thank you for supporting our farm and family! Read the full disclaimer here. PHEW! Let's carry on, shall we?
If y'all have been around us and our blog long you know that I have a special place for chocolate. Chocolate doesn't only taste great, but it also carries with it some fabulous medicinal properties. I'm sure all of my woman readers out there are cheering right now. Chocolate as medicine?
Cocoa is an antioxidant, as well as a cardioprotective, neuroprotective, inflammatory modulator, and a stimulating nervine. Cocoa butter is moistening while cocoa powder can be drying. Cocoa comes with many medicinal actions and indicated uses that cover so many systems of the body from the heart, nervous system, bowel, brain, and circulatory system. Studies have shown that consuming the whole bean form of chocolate provides the most benefits. Also, the more cocoa in the chocolate, the better and more valuable the benefits the cocoa will be. Aim to have at least 70% cocoa, with 100% cocoa content being the healthiest. Those sensitive to caffeine may see increased nervousness, increased urination, sleeplessness, and increased heart rate. Some indicated uses for cocoa are: Heart Disease, High Blood Pressure, improves cognitive function, lowers blood pressure, improves vision, aides chronic fatigue, decreases anxiety, aides constipation and oxidative dress, and helps magnesium deficiency just to name a few. If you want to read more about chocolate as medicine make sure to check out our full post on that here.
We have also covered chicory root tea in the past but chicory root has many medicinal benefits as well and is super helpful in the springtime when our bodies are naturally detoxifying. Chicorium inthybus, or Chicory, comes from Asia and Europe. It is a perennial shrub that is fairly easy to grow and produces beautiful lavender/blue flowers very similar looking to bachelor buttons. The chicory plant stands nice and tall and produces a rather large taproot which is what is commonly used for chicory root coffee. Originally grown in ancient Egypt it was used for medicine as well as food for people and animals. Ranking up there in hardiness this plant is one of my favorites because it can put up with a lot from extreme temps to this sometimes forgetful gardener. It isn't only useful for food and medicine, but beautiful to boot as well!
Chicory comes power-packed with a bunch of nutrients including folic acid, vitamins A, B, C, potassium, phosphor, calcium, and magnesium. It's always amazing to me how much nutrition can come packed into the plant roots. They always hold such a treasure trove. A few of chicory's medicinal benefits are:
- Liver Enlargement
- Stomach Issues
- Blood Cleanser
- High Blood Pressure
Make sure to grab some more chicory recipes here like this Irish Coffee drink with chicory root tea along with the full details on chicory.
Now all of those ingredients happen to make one fabulous tea blend. The dandelion coffee and the chicory root tea have this natural "coffee-like" flavor to them. Then add in some chocolate and you are totally set for one fabulous drink!
Let's get blending shall we?
How to Make Chocolate Dandelion Root Coffee Tea
1 part Cocoa Powder
1.) Mix all ingredients in a bowl until evenly distributed.
2.) Steep the water until boiling.
3.) Place the loose dandelion root in an unbleached, fillable tea bag or metal tea infuser. Place in a mug.
4.) Pour boiling hot water over a dandelion root and infuse for 5-7 minutes. The longer the bolder the tea will be. Enjoy!
Photo By: Kayla Joy Creative
Fudgy Brownies from Scratch
- 1 ½ sticks unsalted butter, melted and cooled
- 3 tbsp coconut oil, melted and cooled
- 2 eggs + 1 yolk
- 1 ½ cups coconut sugar (or 1 cup maple syrup)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (unbleached or einkorn)
- ½ cup dark cocoa powder
- ½ tsp baking powder
- 1 tsp salt
- 1 tbsp Chocolate Dandelion Coffee (We used Chocolate Conniption Not Coffee Tea®, finely ground)
- 1 stick salted butter, softened
- ½ cup cocoa powder
- ½ cup pure maple syrup
- ½ tsp vanilla extract
- 1 tsp Chocolate Dandelion Coffee (We used Chocolate Conniption Not Coffee Tea®, finely ground)
- Preheat the oven to 350 degrees Fahrenheit and line an 8x8 or 9x9 baking dish with parchment paper, or generously grease.
- In a large bowl, whisk together the melted butter, coconut oil, eggs, egg yolk, coconut sugar, and vanilla.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and ground tea.
- Slowly fold in the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30-32 minutes. Time will vary based on the size of the pan used, so feel free to check the brownies at the 28-minute mark. Once a toothpick comes out clean, remove it from the oven and allow to cool completely.
- To make the frosting, combine all frosting ingredients into a large mixing bowl and use an electric mixer to whip it all up until smooth. Spread evenly over cooled brownies and enjoy!
Now that you have your fabulous chocolate dandelion coffee and chicory root tea blended up let's get to making a fabulous dessert to go with that tea that you are sipping. These are truly some seasonal springtime fudgy brownies! I bet you can't eat just one... I know I struggled with them staring me down on the counter. You won't miss a thing with the maple syrup either, these are literally the best brownies I've ever had.
Photo By: Kayla Joy Creative
One of the most common questions asked on Google is:
How do you know when brownies are done?
A toothpick! Simply stick a toothpick in the middle of your brownies and if it comes out clean then they are done. Now some may prefer those more on the 'not as done' side so you are welcome to take them out a bit earlier than a clean toothpick may say to. But the toothpick method is the surest way of knowing if your homemade from scratch fudgy brownies are ready. Make sure you let them cool down! No sneaking the middle out before everyone else gets theirs now!
Alrighty! So I'm anxious to know what you think of this tasty brownie recipe! And also are you a nut in the brownie type, or chocolate chips, or just plain? Let me know in the comments below!
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