Old Chocolate Bar Brownies

Yes, I do buy too much chocolate, and throwing it out doesn’t appeal to my frugal sensibilities, so I created this recipe. 




Preheat oven to 350 degrees and place rack in the middle. 

Line a 9″ square metal pan with foil, and grease the foil.

Three 3-3.25 oz chocolate bars chopped into little pieces (You might want to keep to a theme here: choose bars with flavors that harmonize.)

In a small bowl mix:

1 cup flour (whole wheat pastry flour, or a mixture of barley and finely milled spelt flour) 

1/2 tsp baking powder

1/4 tsp salt

In a 2 quart saucepan mix the following over low heat, stirring :

Two of the chopped chocolate bars

1 TBSP butter

4 TBSP olive oil, or you can use all butter, if you prefer

When melted, cool for three minutes off the stove. 

To the melted chocolate mixture add and beat in:

2 extra large eggs

1 tsp vanilla (You may also add a TBSP of some liqueur whose flavor would marry well with the chocolate you have chosen.)

1/2 cup real maple syrup

1/3 cup brown sugar

Add the flour mixture to this.  Stir until all combined. 

Add remaining cut up chocolate and stir to distribute.

If you like nuts I suggest putting them on the top of the batter and pushing them in a little bit with the back of a spoon.  That way, they get toasted as the brownies bake. 

Bake at 350 degrees for 21-25 minutes.  If a tester inserted about two incles from the rim comes out with crumbs clinging to it you will have fudge-like brownies.   If you want cake-textured ones just bake until the tester comes out clean when inserted in the center of the pan. 


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