Sunday, September 23, 2012

{recipe} Cocoa Brownies


You may have noticed that with the sudden rush of winter like weather, my rich cooking and baking has set in full force. It's this time of year that I can't live without at least a little bit of chocolate in my house. Well, my husband ate all of my Almond Roca soooooo...I had to pull something out of the hat. This is an incredible recipe I made up when I didn't have baking powder. It's rich, not too sweet - you can eat and eat and eat these things -and- they are super, super, SUPER easy to make - even if you don't usually bake.

This is the kind of recipe that can be thrown together in minutes, and if you are the type of person who doesn't understand why people bake from scratch, you will know why when you bite into one of these insanely awesome brownies.

Ingredients
8 ounces melted butter {by weight} +
1 tablespoon room temp butter
1 tablespoon flour +
1/2 cup flour
4 eggs
1/2 cup packed brown sugar
1 and 1/2 cups white sugar
1 and 1/4 cups cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon salt


Directions
Preheat your oven to 300 degrees. Butter and flour a deep dish glass pie pan with the 1 tablespoon of room temp butter and extra tablespoon of flour. Beat the 4 eggs with a mixer until they are light yellow and frothy. Stir in the remaining flour, brown and white sugar, cocoa powder, vanilla extract and salt. When all the ingredients are a bit wet, blend with the blender on low speed until smooth and thick - approximately 30 seconds. Pour in the melted butter, stir gently to incorporate - then blend with your blender on low speed until the mixture is creamy. Spread into your pie pan and bake for 1 hour, or until a toothpick inserted into the middle comes out mostly clean. Remove from oven and let cool for an entire hour! That's very important! Cut and serve!! Enjoy!!