...and frankly, I don't care. After all, why argue when you can just eat? These brownies were inspired by Smitten Kitchen's best cocoa brownies. Like Deb, I was highly skeptical about them at first. After all, brownies without chocolate? That's just wrong.
But I was craving for brownies and alas...! There was no chocolate to be found in the house! Desperate, I scoured the web and came across two different recipes that dared me to take the plunge. One was Deb's and the other was from Allrecipies's Absolutely Best Brownies. I couldn't decided which I liked better so I came up with my own and fired ahead. One and a half hours later...
The world as I know it has changed. I've changed. For better or worse, the deed is done. I'm not sure if I can ever go back but you know what? I don't want to! Ever! These brownies were so good, even my mom came down after brushing her teeth and took a bite... and then some more... and some more...
Ingredients
125g unsalted butter
250g white sugar
1/4 teaspoon salt
60g cocoa powder
2 teaspoon milk (or vanilla extract)
2 eggs
60g all purpose flour
Optional additions
2/3 cups chopped and toasted walnuts
Heat up oven to 180 degrees Celsius and position rack in the middle. Line a 9 X 13 inch baking pan with baking paper.
Melt the butter, sugar, salt and cocoa powder together over a double boiler, stirring until the ingredients are well incorporated (don't fret if you can't get it smooth. Gritty is fine.)
Take off the heat and stir in the milk. Once the batter has cooled down somewhat, add in the eggs one at a time, beating after each addition until the batter becomes smooth.
Sift in the flour and gently fold until you can't see it anymore. Then vigorously beat it for about 20 seconds. Fold in the walnuts if using.
Pour the batter into the baking pan and bake for 15 to 17 mins.
Voila! Enjoy!
*I reckon these would taste even better in a 9 X 9 / 8 X 8 inch baking pan. If using either make sure to increase baking time to 20 - 25 mins.
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