So I think I have decided on the cookbook that I will attempt to bake through for my goals. It is the Baking cookbook by James Peterson. Some of the recipes I will pretty much follow, and others I might tweak and improvise a bit. This brownie recipe is one that I had to change. Russell wanted brownies, I wanted to bake out of this cookbook, and the ingredients just weren’t quite working out.
First of all, we didn’t have bittersweet chocolate. This was a last-minute decision to make brownies, and so I didn’t want to run to the store. Then, we ran out of semi-sweet chocolate. Much like my father, Russell likes to ‘snack’ on chocolate chips. This has lead to the demise of a 72 ounce bag of chocolate chips, with only a few batches of cookies in the mix. So I looked up how to substitute cocoa powder in for the real deal. Only, we didn’t have regular cocoa powder, only dark chocolate. From this lack of the most essential ingredient in this brownie recipe was born a new brownie.
These are not your typical brownie. They aren’t super cakey. They crumble, although they aren’t dry. They wouldn’t be that great without the nuts, which give it a great balance to the flavors. Our favorite part is that they weren’t too sweet. These brownies are great with a cup of milk, and would be fantastic over a scoop of vanilla ice cream. I enjoyed them, and want to save the recipe for the future-I bet my mom would love them.
Recipe: Dark Chocolate Brownies
5 oz. semi-sweet chocolate
9 TBS dark cocoa powder
2 c. butter
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
1/2 c. flour
1 c. chopped walnuts
Preheat the oven to 350 degrees Fahrenheit
Melt the butter and the semi-sweet chocolate together in a heavy saucepan over low head, stirring constantly. Once melted, set aside.
In a medium bowl, whisk together the eggs and sugar until light. Whisk in the vanilla, followed by the butter/chocolate mixture. Add the salt and flour, continuing to whisk until all the flour is incorporated, making sure to scrape the sides of the bowl. Stir in the walnuts.
Pour into a 7×11″ greased baking dish. Bake for 20-30 minutes, or until a toothpick inserted into the middle comes out clean. Let cool before cutting into slices and devouring.