What We Cook: Best Brownies ~ page 247

Our Cookbook Blog

Our Cookbook ~ What We Cook, is a compilation of every recipe we (Janice and Carissa) cook - recipes from our cookbook collections, our recipe boxes, and our heads! We set up this blog for friends and family who have our cookbook to let them see pictures we post of the recipes in the book, and also for us to note any corrections, revisions, or additions to What We Cook. We encourage people who are cooking our recipes to let us know how the recipes turn out and any suggestions they might want to make.

In addition, we will be sharing some of our new recipes (along with pictures) that are not in our cookbook. We hope you will help us out and test recipes and give us your comments.

Wednesday, June 23, 2010

Best Brownies ~ page 247

I like to make Best Brownies with this Double Dutch Dark Cocoa for really rich chocolate flavor. This is the picture just before the brownies went in the oven.

And let me share my "secret ingredient" with you--this is not necessary, and is not listed in the recipe, but dry espresso powder added to any chocolate recipe will bring out the chocolate taste even more. It doesn't make it taste like coffee--you only use 1 teaspoon of this--it just makes the chocolate flavor more pronounced. I get both the dark cocoa and the espresso powder from King Arthur Flour.

The wet ingredients and the sugars and cocoa are stirred together...

Then the dry mixture is whisked together in a separate bowl and you just stir both together, and that is all there is to it! It is very, very important to not overcook the brownies. Check them 5 to 10 minutes before the lowest time listed just to make sure. I don't have the finished picture of the brownies, because as soon as they cooled, I made them into the Tuxedo Brownie Squares ~ page 263. So be sure to take a look at that recipe too. Here is a sneak peak...