Hi everyone! I know it’s been a while but I just had to take a break to enjoy the very end of summer. And enjoy it I did– I celebrated my 44th birthday and also my father’s and baby-brothers (our birthdays are all within a week of each other in September) and spent the rest of the time soaking up the lovely weather at the park with Pixel!
I mean honestly! You can’t blame me for getting away from the kitchen and computer to enjoy that gorgeous little toddler? Right? Right???
Anyway, I shared my pumpkin “blondie” recipe with you already, and it’s based on my standard brownie recipe which I call “Goldilocks Brownies” because they’re “just right”. I’ve been reading up on chocolate and cocoas lately and learned about “black cocoa” reading this post on Formaggio Kitchen blog (GREAT blog btw).
So I ordered the black cocoa from Amazon last week and experimented by incorporating it into the Goldilocks Brownie recipe this weekend. The result was a black brownie that tastes suspiciously like our-favorite-sandwich-cookie-which-shall-remain-nameless. By the way if you don’t have or don’t want to buy black cocoa just substitute the cocoas in the recipe below with 1/3 C dutched cocoa– your brownies will still be “just right” promise!
Goldilocks Brownies with Black Cocoa and White Chocolate Chips
2T + 2t Dutch Cocoa
1T + 1t Black Cocoa
1C White Sugar
1/2C All-purpose Flour
1/4t Baking Powder
1/2C (1 stick) Unsalted Butter
2 Large Eggs
1 1/2t Vanilla
1/2C White Chocolate Chips (or mix in 1/2C your favorite nuts or chocolate chips or other favorite brownie mix-in)
1 8×8″ square baking pan, buttered and “floured” with cocoa (see below)
Preheat oven to 350F. In a medium bowl combine all the dry ingredients and whisk together by hand.
Melt butter then add to dry ingredients with eggs and vanilla and then STIR BY HAND until just combined (small lumps are just fine) then stir in the white chocolate chips. Scrape into prepared pan and bake for 25 minutes at 350F or until a toothpick comes out clean
When the brownies are done cooking, remove from the oven and cool on a wire rack for about 30 minutes. Carefully loosen the brownie from the pan edges with a butter knife and turn out onto a cutting board, then cut into 16 pieces.
Total Servings: 16
Calories per Serving: 189
Nutrition Totals per Serving: Fat 11g– Sat. Fat 7g Trans Fat 0g, Cholesterol 45mg, Sodium 49 mg, Total Carb 17g– Fiber 1g Sugars 13g, Protein 2g.