Today I present to you a good, old fashioned brownie recipe. Totally different from my usual vegan/date/raw/nuts in the food processor kinda hippie brownie recipe.
Because everything is moderation. And you can’t beat a good butter, sugar, and flour brownie!
One of the things that keep me from making most brownie recipes is the ingredient list–I’m mainly talking about the melted chocolate. Most of the time, I like to keep ONE kind of chocolate in my pantry–Trader Joe’s Pound Plus 70%. A giant slab that I can chop in chunks or melt down and drizzle over anything. Recipes that call for all the different types of semi-sweet, bittersweet, unsweetened bars in different ounces…I would prefer not to deal with that.
So I guess I was looking for a cocoa brownie recipe that I could trust. Honestly, I didn’t think that just cocoa would give me a chocolatey enough brownie.
Also, I am firmly in the FUDGY brownie group, and I didn’t quite believe recipes that claimed fudginess.
I didn’t want to commit to a full pan of brownies that may not be as fudgy and may end up disappointingly un-chocolately because I didn’t melt 3 different kinds of chocolate bars.
Well this recipe was PERFECT. 1) because I trust the sources to tell me it would be worth it. 2) since I’m crazy and still didn’t 100% believe them, the small batch was a small enough risk to try. 3) cocoa only!! not to mention only 7 ingredients, all of which you definitely have in your pantry.
Also, baking in a loaf pan means EXTRA EDGES.
And then I swirled some peanut butter in there and it was game over.
Rave reviews from EVERY single person who tried these.
^ This photo was for the swirls. Continue reading