>> 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:
Edible Trees and Shrubs in Recipe:
Recipe Category: Desserts and Snacks
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.