Who doesn't love brownies? With the recent post-holiday dearth of sweets in the house, I stopped by my corner coffee chain in the hopes of picking up one of their very good peanut butter cookies.
In the end, I went with this brownie and a lactose-free vanilla bean latte. The latte, as always, was yummy. The brownie, though, left a lot to be desired. Overly sweet, overly dense, and not chocolatey enough. Ah well. Lesson learned.
But this got me to thinking. It's been a very long time since I've made brownies. Sometime in the last few years, I've become more and more apprehensive about baking. I haven't strictly followed a recipe in so long, I doubt my own ability to do so anymore.
I think this weekend, I'll give it a shot. I mean, brownies aren't fussy, so I should be alright. The recipe on the side of Fry's Cocoa (which, as a beverage, is amazing with a shot of Grand Marnier, btw) seems a good place to start. If I do it, I'll be sure to post the results here.
If you'd like to make it too, here's the recipe.
- 1 ⅓ c. (325 mL) all-purpose flour
- 1 tsp. (5 mL) baking powder
- ½ tsp. (2 mL) salt
- 1 c. (250 mL) butter
- 1 c. (250 mL) Fry's Cocoa
- 2 c. (500 mL) sugar
- 4 eggs
- 1 ½ tsp. (7 mL) vanilla
- 1 c. (250 mL) chopped nuts
Stir together flour, baking powder and salt in a small bowl. Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts. Pour batter into greased 13 x 9 x 2-in (3.5 L) rectangular baking pan. Bake in preheated 350°F (180°C) oven for 30 to 35 minutes until done. Cool.