Monday, February 18, 2013

So So Brownies


Brownies? Really? 

Maybe I didn't eat enough chocolate on Valentine's Day (not to mention leading up to Valentine's Day) or more like I ate too much and I'm chasing that rush, but whatever the reason, I found myself making brownies today.  Dats right, after Valentine's brownies. Listen up.

For years I made brownies with melted bitter chocolate. This meant a lot of agonizing chopping of bitter chocolate. It was no fun in the summer when the chocolate just melted all over my hands and worse in the winter when the chocolate was hard as a rock. Of course one bite of a fresh brownie and I would forget all about the trouble I went through to make them. At the time I didn't even realize there was another way to make brownies; an easier way, a better way, a tastier way. A few years back I discovered cocoa brownies and I've never looked back.

Maybe you think the last words have already been said about brownies, but I beg to differ. In researching this post I came across so many recipes that claimed to be the best cocoa brownies, such as this, this and this, that I figured I had to call mine so so brownies because they were so, so much better. Dark, moist, chewy, light and sweet without being cloyingly so. The texture is sort of like  a souffle you eat with your hands. So perfect with a glass of milk or a cup of coffee. So indulgent under a mound of ice cream and a coat of hot fudge. So able to stand naked, so ready to be smothered with confectioners sugar. So rich as is, and so much more so stuffed with nuts, chopped chocolate, raisins or whatever you feel like putting in them. So there, 'nuff said.

so so brownies
 
1 cup raw sugar
3/4 cup brown sugar lightly packed
1 cup butter, melted and cooled
1 cup cocoa, sifted
3 eggs
1 teaspoon vanilla extract
1/4 cup almond flour
1/2 white whole wheat flour
1/2 teaspoon baking powder
 

Preheat the oven to 300 degrees and butter and flour an 8 inch square pan. In a large bowl whisk together almond flour, flour, cocoa and baking powder and set aside. In a medium bowl combine sugars, butter, eggs and vanilla extract and whisk just to combine. 

Fold wet into dry with a spatula just until it's all incorporated. Pour batter into prepared pan and bake for 40 to 45 minutes or until they feel slightly bouncy to the touch and you notice they are coming away from the sides of the pan. Makes 16 brownies.









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