NOT a low-fat or low-sugar recipe
May. 25th, 2008 10:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahmichiganI had a request for my brownie recipe, which I posted in the comments of an earlier entry, but I thought I'd move it up top-level in case others are interested.
The recipe I use is just from the back of a SACO brand cocoa cannister. It's fantastic if you use it exactly as written, but I will say that it's specifically for a more dense, fudgy brownie. If you like yours lighter and more cakelike, this is NOT the recipe for you. I think it's the butter that gives these the fabulous taste and rich texture. I do NOT recommend swapping out margarine for butter. You will really regret it if you don't at least try it once with real butter. (Note: the recipe calls for melting the butter. I think the texture is better if you merely soften the butter without completely melting it. I don't know why. It's something about cooking chemistry.)
We recently tried swapping in 3 TBSP of apple sauce for 2 TBSP of the butter, and that was a good compromise if you're looking for a lower-fat version. It moved the brownies a bit more toward the cakelike texture, but was still pretty dense and moist.
-1/2 c. (1 stick) butter
-1/2 c. premium cocoa powder (I recommend Hershey's special dark or a nice quality "dutch" cocoa)
-1 c. white sugar
-2 eggs
-1 tsp. vanilla
-1/2 c. all-purpose flour
-1/4 tsp. salt
-1/2 c. chopped nuts (optional)
Preheat oven to 350. Grease an 8x8 pan (we use an 11x7, and it works fine, too, though you'll want to keep cook times on the low end if you go for the bigger pan).
In a pan or in a microwave bowl, soften the butter until it's just starting to melt around the edges. Add cocoa and stir until well blended. Add sugar and mix well.
Next, add eggs, one at a time, and beat well. Stir in vanilla, flour, and salt. Do NOT overbeat. It's OK to be a little lumpy. If you're using the nuts, stir them in last.
Spread the batter in the pan and bake for 25-30 min. or until the brownies start to pull away from the edges a little bit. Let cool for 30 min. or so before attempting to cut them. Putting the pan on a wire rack lets air circulate underneath and shortens the cool time.
The recipe I use is just from the back of a SACO brand cocoa cannister. It's fantastic if you use it exactly as written, but I will say that it's specifically for a more dense, fudgy brownie. If you like yours lighter and more cakelike, this is NOT the recipe for you. I think it's the butter that gives these the fabulous taste and rich texture. I do NOT recommend swapping out margarine for butter. You will really regret it if you don't at least try it once with real butter. (Note: the recipe calls for melting the butter. I think the texture is better if you merely soften the butter without completely melting it. I don't know why. It's something about cooking chemistry.)
We recently tried swapping in 3 TBSP of apple sauce for 2 TBSP of the butter, and that was a good compromise if you're looking for a lower-fat version. It moved the brownies a bit more toward the cakelike texture, but was still pretty dense and moist.
-1/2 c. (1 stick) butter
-1/2 c. premium cocoa powder (I recommend Hershey's special dark or a nice quality "dutch" cocoa)
-1 c. white sugar
-2 eggs
-1 tsp. vanilla
-1/2 c. all-purpose flour
-1/4 tsp. salt
-1/2 c. chopped nuts (optional)
Preheat oven to 350. Grease an 8x8 pan (we use an 11x7, and it works fine, too, though you'll want to keep cook times on the low end if you go for the bigger pan).
In a pan or in a microwave bowl, soften the butter until it's just starting to melt around the edges. Add cocoa and stir until well blended. Add sugar and mix well.
Next, add eggs, one at a time, and beat well. Stir in vanilla, flour, and salt. Do NOT overbeat. It's OK to be a little lumpy. If you're using the nuts, stir them in last.
Spread the batter in the pan and bake for 25-30 min. or until the brownies start to pull away from the edges a little bit. Let cool for 30 min. or so before attempting to cut them. Putting the pan on a wire rack lets air circulate underneath and shortens the cool time.
