Saturday, March 3, 2012

Mmmmm, Brownies...

Lately business has taken off a bit, which is good, but it's left me in a bit of a lag as far as blogging goes, which is not good.
I really miss blogging almost every day, so I'm going to post more in the coming months, especially with spring around the corner... it's so much fun to create new delicious things from fresh ingredients when the Farmer's Market starts back up again!
Today I was really craving some chocolate, but not the candy type.  I needed something dense, and rich, and these brownies definitely did the trick.  Probably the best brownie recipe I've ever had for this purpose. That is, to satisfy a real chocolate craving. Paired with a scoop of vanilla ice cream, some warm caramel sauce, and pecans, this is a dangerous treat worthy of a tall glass of ice cold milk.

Fudgy Brownies

12 Tbs cocoa powder, preferably Dutch process
3 Tbs olive oil
1 1/2 sticks butter
2 cups sugar
3 eggs
1 tsp vanilla extract
1 tsp salt
1 cup flour

Preheat oven to 350. Line a 9 x 13 baking pan with aluminum foil, leaving enough overlap off the edges to create a handle. Spray generously with cooking spray, both the pan and the foil used to line it.

In a large bowl, use a fork to slightly mix the olive oil into the cocoa powder. Scrape the fork, ad the butter tot he bowl, and microwave on high for 1 minute.  Whisking constantly, mix in the 2 cups of sugar.  Switch to a wooden spoon and stir in first the eggs, then the vanilla, salt, and flour.

Pour the batter into the prepared pan, spreading evenly tot he edges with a rubber spatula. Bake 30 - 35 minutes until a toothpick comes out clean, making sure not to overbake. Let cool at least ten minutes before slicing.

Serve warm with ice cream and caramel sauce or hot fudge and pecans for a rich, sweet treat or eat one with a cup of cold milk.

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