Tuesday, July 20th, 2010
This easy recipe takes about a total of 30 minutes total to make and is derived from a 4/4 fork rated recipe from 317 users on Epicurious.com. I have made certain adjustments to make it the way I like it so I’ve put my version below. It really depends on the oven you have but the trick is to not overcook it and you must leave the middle a little gooey. There’s no messing this up either – you can add anything you like and try different measurements of ingredients like I did. Obviously, the better the ingredients, the yummier it is so I try and use as much organic and local ingredients from our local co-op. Good luck and let me know how it goes!
- 10 tablespoons (1 1/4 sticks) organic, local butter (I like it salted and from grass fed cows)
- 3/4 cups raw organic sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (any will do but I use Trader Joe’s brand)
- 1/4 teaspoon salt
- 2 tablespoons pure vanilla extract
- 3 cold medium eggs
- 1/2 cup spelt flour
- 2/3 cup cran-raisins, chocolate chips, peanut butter scoops or whatever you like (optional)
- dashes of cracked rock salt (Himalayan pink is what I use)
- Over a double broiler (I just use a smaller pot filled with low boiling water under a larger pot that can hold all the ingredients), melt the butter and add cococa, salt and sugar. Stir until well mixed.
- Remove from heat and let cool until it’s warm while you prepare the other ingredients, butter the bottom and sides of a square pan (the smaller the pan, the thicker the brownies) and warm the oven to 325°F
- Stir in vanilla, then eggs one by one, making sure that it’s well mixed before you add the next one. Then add the flour until it’s well incorporated.
- Put into the pan, crack rock salt over the whole thing and bake for 15 minutes, promptly taking out and letting cool so as to not overcook it.