Brownie in port with blueberries
After a time of absence, I return with chocolate 😉, you know how much I like it. I wanted to do something sweet that would not take long, and also be suitable for lactose intolerant or milk protein, and celiac. Well, the result is this brownie that has nothing to envy the facts in the oven.
The photos do not do it justice, they have gone very dark, the afternoon was very cloudy, but I think you can get an idea.
Brownie with cranberries in port
150 g. of dark chocolate (mine desserts without lactose)
70 g. of extra virgin olive oil
50 g. of port
100 g.of brown sugar
70 g.of almond milk
100 g. of flour without gluten mix Dolci de Schär
1 envelope of chemical yeast
50 g. of dried cranberries
For coverage: 50 g. of dark chocolate and 25 g of extra virgin olive oil.
We started by melting the chocolate with olive oil in the microwave, adding the port and reserving.
We beat the eggs with the sugar until a spongy mixture is obtained, we add the milk and beat, then add the flour together with the chemical yeast and continue mixing.
We add the melted chocolate with the oil and the port, integrate well and finally add the dried cranberries.
We pour the dough into a square mold, mine is made of 22x22 cm silicone.
We put the mold in the microwave at 750W., let stand 5 minutes in the microwave and put back 2 minutes, 750W. of power.
We take out and let cool.
Melt the chocolate with the oil and pour over the sponge cake.
Let's put it in the fridge and when it's cold, cut into squares.