Thursday, August 25, 2011

Oh, Lordy, it's another brownie recipe! But no cocoa needed!

Alright.  Last night I was craving something chocolatey, somewhat ferociously.  You know how it goes, well, you ladies likely do...  I narrowed it down to what I really, really wanted.  (I'll tell you what I want, what I really, really want! Doing my best Spice Girls imitation here.)  And it was brownies.  Unfortunately I knew I had used the last of the cocoa powder the last time I made brownies - see further down the blog.  The search began.  It took some time to find a brownie recipe that does not use cocoa powder, let me tell you.  But I did, and this is what I made:

John's Favorite Brownies
Courtesy of

6 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
3/4 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped nuts (optional)

Heat oven to 325 F.
Melt chocolate and butter in a double boiler over simmering water.
Stir sugar into chocolate until blended. Add eggs and vanilla. Stir in flour and nuts. Spread into a buttered 13" x 9" baking pan.
Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool in pan.

**Notes - For the chocolate I used a 3oz bar of Green & Black's 70% Cocoa and made up the difference by using another 3oz (1/2c) of Hershey's Special Dark chocolate chips.  I used Crisco to grease my pan, which was my trusty cast-iron skillet.  I also used my homemade vanilla and used what looked to be more like twice as much walnuts as called for.  Turned out super!

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