Makes 16 servings
What do you do when there’s little time and an abundance of chocolate? Make brownies! Here’s my latest favorite recipe for dense, rich, moist brownies.
Preheat oven to 350 degrees.
Grease an 8″ square pan.
In a medium, preferably non-stick, pot put:
1/2 cup butter (I sometimes use 1/4 cup butter and 1/4 cup organic coconut oil)
1/2 cup sugar (I use 1/2 cup dark agave nectar)
1/2 cup real maple syrup
5 oz. good quality dark chocolate in the 65-73% range, chopped
Melt all together on very low heat, stirring occasionally. When melted take off heat and let cool a bit.
In a small bowl mix:
3/4 cup flour (I use a mix of 1/2 whole wheat pastry flour and 1/4 cup barley flour)
3 TBSP unsweetened cocoa
1/8 tsp. salt
1/2 tsp. baking powder
To cooled chocolate mixture add:
2 large or extra large eggs (I use organic)
1 tsp. vanilla extract
Add flour mixture to chocolate and stir until incorporated, don’t over mix.
Pour into prepared pan and bake for 22-25 minutes. To check for doneness use a toothpick about 1 1/2 inches from the perimeter of the pan. If it comes out clean you will have super moist brownies. If you prefer them less fudgey test closer to the center.
These are incredible with organic strawberry, or peanut butter fudge ice cream.