A very basic bittersweet cocoa brownie recipe...
3/4 cup unsweetened cocoa powder (I like Hershey's Special Dark)
1 1/3 cup white sugar
1/3 cup flour
1 tsp. vanilla extract
10 Tbsp. unsalted butter, melted
2 eggs
pinch of salt
1 cup crushed pecans (or walnuts)
hot pepper powder of your choice (I use 1/2 tsp. golden habanero OR 1/4 tsp. reaper powder)
Preheat oven to 325 degrees Fahrenheit.
Line an 8x8 baking pan with aluminum foil.
Take cocoa powder, sugar, vanilla, salt, pepper powder and butter. Mix well. Add eggs and beat until color lightens up. Add flour until just blended. Fold in the nuts.
Pour mixture into baking pan and bake for about 30 minutes until the top puffs up and an inserted toothpick in the center comes out clean.
Allow to cool. Then invert onto plate and peel off the foil. Turn right side up. Cut into whatever size pieces you want and stuff your face... Or leave unattended in the break room at work and wait for hilarity to ensure...
3/4 cup unsweetened cocoa powder (I like Hershey's Special Dark)
1 1/3 cup white sugar
1/3 cup flour
1 tsp. vanilla extract
10 Tbsp. unsalted butter, melted
2 eggs
pinch of salt
1 cup crushed pecans (or walnuts)
hot pepper powder of your choice (I use 1/2 tsp. golden habanero OR 1/4 tsp. reaper powder)
Preheat oven to 325 degrees Fahrenheit.
Line an 8x8 baking pan with aluminum foil.
Take cocoa powder, sugar, vanilla, salt, pepper powder and butter. Mix well. Add eggs and beat until color lightens up. Add flour until just blended. Fold in the nuts.
Pour mixture into baking pan and bake for about 30 minutes until the top puffs up and an inserted toothpick in the center comes out clean.
Allow to cool. Then invert onto plate and peel off the foil. Turn right side up. Cut into whatever size pieces you want and stuff your face... Or leave unattended in the break room at work and wait for hilarity to ensure...
