As I am sure you all know, this time of year you tend to have large quantities of particular ingredients in the house – perhaps from gifts, or leftover from parties – and you need to figure out what to do with them. Now, in my case, my ingredients happen to be related to my birthday (and not the nationally and/or religiously celebrated holidays), but nonetheless, I thought it would be useful for everyone to remember that you can always find a recipe for your random ingredients to make something yummy. For me, I have a whole package of wheat hamburger buns (which I have not yet figured out what to do with), but I also had this amazing – and huge – 17 oz. bar of fancy dark chocolate from my friends Kate and Kei. And what better to do with chocolate than make fancy chocolate brownies? I adapted this recipe from Sprouted Kitchen and really like it because it’s low on butter and high on chocolate.
Here’s what you will need:
5 tablespoons butter
8 oz high quality chocolate, roughly chopped (darker is better, as your brownies will be pretty sweet with milk chocolate)
3/4 cup natural cane sugar (you can use turbinado, muscovado or white sugar as well)
1 teaspoon vanilla
2 eggs at room temp (or 3 egg whites)
1/4 cup flour (or rice flour or gluten free oat)
Here’s what you do:
1. Preheat the oven to 350 degrees. Line an 8×8 pan with aluminum foil and spray generously with nonstick spray or rub with butter.
2. In a saucepan, melt the butter. Keep the heat low, add the chocolate and stir until it is all melted together.
3. Remove from the heat and stir in the sugar and vanilla.
4. Whisk in the eggs (or egg whites) one at a time.
5. Add the flour and stir vigorously for a full minute.
6. Pour the brownie batter into a pan, spread evenly (it will be a thin layer) and bake for about 25-30 minutes. Remove from the oven and allow to cool. If you put them in the fridge overnight, you can easily cut them the next day. This will make a batch of fairly flat but delicious and chocolatey brownies.