>> 1 cup softened butter
>> 1 cup organic cane sugar
>> 1/2 cup gluten-free flour
>> 1/2 cup curly ground curly dock seed
>> 3/4 cup cocoa powder
>> 4 eggs
>> 1 tsp. vanilla extract
>> 1/2 tsp. baking powder
>> autumn olive jam (or any homemade or store-bought jam if not available)
Preheat oven to 350 degrees F. Line a baking pan (9x9in) with parchment or grease.
Beat softened butter and sugar together until light and fluffy; then add eggs and vanilla. Blend flour, ground dock seed, cocoa and baking powder together.
Slowly beat dry ingredients into the wet ingredients until well blended; about one minute.
Spread mix in lined (or greased) baking pan (it will be thick). With a spoon, drop jam in various spots, carefully swirl jam with a knife across the surface mixing it just slightly into the brownie batter.
Bake 25 to 30 minutes or until centre comes out clean with a knife.
Sprinkle with icing sugar if desired.
Cut into squares once cooled and enjoy!
Wild Edibles in Recipe:
Wild Fungi in Recipe:
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