After a long junkfood-free month ("no sweets November"), I was excited to have some chocolate! Dave and I didn't feel like going to the supermarket, so I checked to see what ingredients we had on hand. We didn't technically have everything we needed for this recipe, but I made some substitutions that actually worked out quite well!
Ingredients:
1 1/2 sticks butter
2 ounces, weight Unsweetened Chocolate- finely chopped
(I subbed 6 tbs cocoa powder mixed with 2 tbs veggie oil)
1/4 c plus 2 tbs Unsweetened Cocoa Powder
2 c sugar
3 whole eggs
(we only had 2 eggs, so in place of the 3rd, I mixed in 1/4c applesauce. It was cinnamon applesauce because that was all we had! haha)1 1/2 tsp pure vanilla extract
1 c all-purpose flour
1/2 tsp sea salt
Directions:
1. Preheat the oven to 350F.
2. Place 2 large pieces of foil in a 9 inch square metal cake pan with foil, draping over the edges. Butter the foil on the bottom and sides. (we only had an 8 in pan)
3. Melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat, and whisk to combine.
4. Add the cocoa, sugar, eggs, vanilla, and flour.
5. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle with the sea salt.
6. Bake for about 35-40 minutes, until the edge is set but the center is still a bit soft. A toothpick inserted in the center should come out coated with a bit of the batter.
7. Cool at room temperature for 5 minutes, then refrigerate for about an hour. (we put ours in the freezer for about 10 minutes, then began to eat!)
They were awesome! The only thing I might do next time is add the sea salt after about 10 minutes of baking, so that the granules don't sink into the brownies as much.
Recipe from Tasty Kitchen
