Solid Gold Eats: Brownies to satisfy any sweet tooth
Is it possible to not have a sweet tooth? I may be the anomaly here, but I believe that the older I get, the less interested I am in dessert. When given the opportunity to pick savory or sweet, I will always pick salty, savory foods over sweet ones. Very occasionally I crave something sweet, but it has to be chocolate. The craving hit this week and to cure it I prepared these cocoa powder brownies.
Brownies can be made several ways, including using bittersweet and semi-sweet chocolate mixed with sugar. Cocoa powder is a little less expensive. And you do not have to chop chocolate blocks into little pieces and melt it. Unlike chocolate bars, which vary in amounts of sugar and butter and chocolate, cocoa powder comes unsweetened, creating a clean slate for your recipe. You can then make the recipe sweeter if you want.
My favorite part of a brownie is the light crust that forms on top. I emphasize this even more by topping the brownie with a handful of semi-sweet chocolate chips. Because this brownie is made with ingredients you probably already have in your kitchen, you can satisfy your sweet tooth with a few turns of a spoon in a bowl and some time in the oven. These are best enjoyed with a giant glass of soy, almond or cow’s milk.
Cocoa Powder Brownies
1 tablespoon butter + 1 stick of butter
1 1/2 cups white granulated sugar
1 cup Dutch processed unsweetened cocoa powder
1/2 teaspoon salt
3 eggs
1 tablespoon vanilla extract
1/2 cup flour
Large handful of semi-sweet chocolate chips
1. Preheat the oven to 350 degrees. Use the tablespoon of butter to grease an 8-inch-by-8-inch baking dish.
2. Melt 1 stick of butter in a small saucepan. In a large bowl, whisk together the sugar, cocoa powder and salt. Once the melted butter has cooled, whisk it into the dry ingredients.
3. Stir in the eggs and vanilla extract. Slowly begin to incorporate the flour. The batter will be slightly thick and stiff.
4. Spread the batter into the greased baking dish, using a spatula to even it off. Sprinkle the semi-sweet chocolate chips on top.
5. Bake for 30-45 minutes or until a toothpick comes out clean. Let cool before serving.