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DAY 6: Organic Chef Ani Phyo’s Bulk-Friendly Fudge Brownies

We’ve been getting great inspirational tips and tricks from organic chef Ani Phyo throughout our Bulk Buying 101 Crash Course. Today, Phyo shares a taste of her latest book Ani’s 15-Day Fat Blast. When we asked Phyo how she uses bulk ingredients in her own cooking, she…

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We’ve been getting great inspirational tips and tricks from organic chef Ani Phyo throughout our Bulk Buying 101 Crash Course. Today, Phyo shares a taste of her latest book Ani’s 15-Day Fat Blast. When we asked Phyo how she uses bulk ingredients in her own cooking, she immediately thought of this Fudge Brownies recipe: “The four ingredients all come from the bulk section,” says Phyo. “You can buy beautiful medjool dates, cacao powder, sea salt, and walnuts from bulk.” Brownies will keep for a few weeks in the fridge when stored in a sealed container.

Fudge Brownies
Serves 4

1 cup dry walnuts

1/4 cup cacao or carob powder

Sea salt, to taste

1/3 cup pitted medjool dates

1. Combine walnuts, cacao powder, and salt in food processor. Pulse into medium pieces. Use some of this mixture to powder the bottom of a baking pan. Add dates to remaining mixture and pulse to mix well until a batter forms. Batter should stick together when squeezed into a ball. If it’s too loose, add a few more sticky dates or a splash of filtered water to help bind it. If it’s too sticky, add a few more crushed dry walnuts to firm it up.

2. Scoop batter into the powdered baking pan, and press lightly to flatten it to about 1/2 inch to 3/4 inch thick. Cut into four square Brownies.

Recipe courtesy Ani’s 15-Day Fat Blast.