This week's Wild Idea Buffalo Recipe of the Week is Chocolate Buffalo Brownies. Yes, Brownies made with Wild Idea Ground Buffalo! Gluten free and made with sugar substitute. You can find this recipe and purchase the Wild Idea Ground Buffalo all at the Wild Idea Buffalo website, Enjoy! http://wildideabuffalo.com/
Chocolate Buffalo Brownies
No kidding! These Chocolate Buffalo Brownies are made with Wild Idea’s 100% grass-fed, ground bison meat. They are also gluten free, and with sugar substitute, Paleo friendly! But, the best part is - they’re dense, slightly chewy, and delicious! And, if you don’t tell, no one will ever guess that these brownies are made with healthy bison meat!
Ingredients: (Makes 24 to 30 Brownies)
6 - eggs
¾ - cup sugar or sugar substitute
2 - vanilla bean pods, seeds only or 2 teaspoons vanilla
½ - cup dark fruit jam * I’ve used black raspberry and black cherry.
6 - tablespoons butter or coconut oil *I used half of each.
1 - cup cocoa powder
½ - teaspoon salt
2 - teaspoons baking powder
1 - Rinse ground buffalo under cold water and pat dry with a paper towel.
2 - Place ground buffalo in food processor with half of the eggs and mix until well blended.
3 - Add remaining eggs, vanilla seeds, jam, and butter and mix well.
4 - Add cocoa powder, salt, and baking powder and mix well, stopping occassionally to scrape down the sides.
5 - Pre-heat oven to 375°, with oven rack positioned in mid upper level of oven.
6 - Butter an 8”x12” baking pan and sprinkle with cocoa powder. Tap out excess cocoa.
7 - Pour batter in prepared pan and spread evenly. Bake for 45 minutes.
8 - Remove the brownies form the oven and place in the refrigerator.
9 - While brownies are starting to cool, make the frosting.
10 - Remove slightly cooled brownies from the refrigerator and frost. Return the frosted brownies to the refrigerator and let them cool completely, at least four hours.
11 - Cut brownies into desired portions and garnish with fruit.
Quick Chocolate Frosting Options:
* Option 1: 6 ounces each semi-sweet chocolate and milk chocolate mixed, with 2 tablespoons butter, and 1/3 cup cream. Heat over low heat, stirring occasionally.
* Option 2: 12 ounces semi-sweet chocolate chips and 2 tablespoons butter. Melt over low heat, stir occasionally, and stir in ½ cup sour cream at room temperature.