Thursday, December 3, 2009

Cocoa Brownies

I still don't have any vanilla extract so I found this recipe which replaced it with almond extract. It also uses cocoa powder instead of chocolate which I thought would be easier to make. I had to tweak the original since I also still don't have a heatproof bowl, butter that comes in sticks, or any pecans or walnuts. The cocoa powder can be either kind since there isn't any baking powder in this recipe - it's the eggs that act as the leavening agent. The almond flavor is quite strong, and since I'm a big fan, I'm giving this 5 stars. However, if you don't like the taste of almond extract you'll definitely want to use vanilla instead. Here's an approximation of what I did.
  • scant 1/2 c melted butter
  • 1 c sugar (orig: 1 1/4)
  • 3/4 c + 2 T cocoa powder
  • 1/4 t salt
  • 2 t almond extract
  • 2 eggs
  • 1/2 c flour
  • small handful of semisweet chocolate chips (1/3 c?)
  1. Preheat oven to 165C. Line 8" baking dish with foil. Grease bottom.
  2. Combine butter, sugar, sifted cocoa and salt.
  3. Stir in extract.
  4. Add eggs one at a time. Stir until shiny, thick and well mixed.
  5. Sift in flour. Stir until not visible. Then beat another 40 strokes.
  6. Add chocolate chips and stir.
  7. Transfer to pan and spread evenly. Bake 20-25 minutes.
  8. Cool completely.
  9. Lift foil out and cut into 16-25 pieces.
  • Add 2/3 c pecans or walnuts instead of chocolate chips.
  • Use 1/2 t vanilla instead of almond extract.
  • Top with almonds.
  • Combine butter with other 3 ingredients and melt in microwave in 20 sec intervals.
  • Add a dash of cinnamon.
  • Other brownie recipes: Brunette, Peanut Butter, Regular

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