Chocolate Buffalo Brownies

3 comments

It's that time of year again where we shift into our fall routines. For many of us it's a relief, but if you have children, contending with school drop off and pick up, soccer practice, ballet lessons, and the other extra curricular activities, it can become a bit overwhelming. Here are a couple of delicious recipes that are easy to make and nutritious, including - Chocolate Buffalo Brownies! 

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)

10 - ounces Wild Idea Ground Buffalo
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

Preparation:

  • Rinse ground buffalo under cold water and pat dry with a paper towel.
  • Place ground buffalo in food processor with half of the eggs and mix until well blended.
  • Add remaining eggs, vanilla seeds, jam, and butter and mix well.
  • Add cocoa powder, sugar, salt, and baking powder and mix well, stopping occasionally to scrape down the sides.
  • Pre-heat oven to 375°, with oven rack positioned in mid upper level of oven.
  • Butter an 8”x12” baking pan and sprinkle with cocoa powder. Tap out excess cocoa.
  • Pour batter in prepared pan and spread evenly. Bake for 45 minutes.
  • Remove the brownies from the oven and place in the refrigerator.
  • While brownies are starting to cool, make the frosting.
  • 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.
  • 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 of room temperature sour cream.


 

3 comments

  • Posted on by Jill O'Brien

    Thank you Judy & Sarah.
    good question on storage.
    For storage on brownies, wrap tightly in Saran and refrigerate for up to one week, or freeze for extended enjoyment. Allow the brownies to rest at room temperature for about 15 minutes before consuming.
    Jill

  • Posted on by Sarah R

    I can’t wait to try this recipe! Can you recommend storage instructions?
    Thanks!

  • Posted on by Judie Maxfield

    I can’t believe that you have made brownies with our favorite meat. So happy. Thanks so much. I hope the carbs are low. Charlie likes low carbs. I’m going to make them as soon as I can. I won’t tell him (or anybody else) about the surprise ingredient.
    You truly are the most amazing folks we know. Perhaps our trip to SD will be sooner than we thought. Seems so with each delightful communication we receive from you.
    Thanks again so much
    Judie

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