Simple Cocoa Brownies

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I served these wonderful Cocoa Brownies last night after dinner to my family and friends. You should have seen the light saber duel that took place in my kitchen over the last brownie! My husband lost to an 8 year old Jedi Knight who was a master in the ways of the force.

I will admit, I'm a little disappointed that there's not even one small, chewy corner leftover for my afternoon snack. There's no doubt, I WILL make them again this week. I WILL. I WILL. (I'm thinking of the baby bird in Dr. Suess', Are You My Mother? Except, this is more like… "Then the baby bird came to a dog. Did You Eat My Brownie? asked the baby bird.)

Okay then, let's get to those wonderfully, simple cocoa brownies.

HERE'S WHAT YOU NEED

• 1 cup dark brown sugar
• 1/2 cup butter
• 1 teaspoon vanilla
• 1/2 cup healthy egg substitute OR 2 eggs
• 2/3 cup all purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Heat oven to 350F degrees. Line bottom of 8×8 inch nonstick pan with wax paper.  Spray pan with nonstick cooking spray.  

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed.  Stir in remaining ingredients until moistened.

Spread batter evenly in pan.  Bake 15-20 minutes or until toothpick inserted in center comes out clean.  Cool 10-15 minutes, flip onto serving dish, remove wax liner, then allow to cool completely.  

FEELING FANCY FROSTING 

• 1 square of white chocolate, chopped
• 1/4 cup semisweet chocolate chips
• 1/2 teaspoon shortening for EACH chocolate

Put chocolates in separate bowls and add 1/2 teaspoon shortening to each.  Microwave on medium power (70%) for 50-60 seconds, until melted.  If it seems too thick to pipe, add a smidge more shortening.

Use a small freezer bag as your piping bag, fill one corner with melted white chocolate, remove any air and twist tight.  Snip a very small hole at the corner.  It's better to start very small and snip more if needed.  Drizzle, squiggle, straight lines, hoopty loops…just have fun with it!  Do the same with the other melted chocolate.  

NEXT TIME I BAKE

I plan to toast walnuts or maybe, pecans in the oven, then decorate the brownies, BEFORE I bake them. 

This recipe is perfect for folks who like cakelike brownies.  The little bit of frosting for decoration is a great addition.  Of course, it still possesses that deep chocolate texture that leaves you pressing the crumbs with your fork.

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