A healthy, mouthwatering, vegan, and adaptable potato and chickpea soup!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 19 ½ ounces baking chocolate, grated
- 6 eggs
- 2 ⅓ cups white sugar
- 1 ½ cups unsalted butter
- 1 ⅛ cups all-purpose flour
- ¼ cup cocoa powder
- ¼ cup instant coffee granules
- 2 tablespoons water
- ⅞ cup heavy cream
- 1 cup chopped walnuts
Instructions
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Whisk eggs and sugar together in a bowl. Stir in melted chocolate and butter.
- Sift flour and cocoa powder together in another bowl; add to the chocolate mixture. Dissolve instant coffee in water and pour into the batter. Add heavy cream and walnuts; mix well. Pour into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Nutrition Facts
| Calories | 394 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 26 mg |
| Sugars | 20 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, rich.. not overly sweet which I prefer. Not sure how well kids would like.. some may, some may not