John is leaving me tomorrow to go to Nashville. Seeing as I have the day off work today, I thought I'd whip up a batch of brownies, his favorite dessert. Recently I've been a convert of brownies made from cocoa powder, as opposed to the usual melted chocolate. I find if you use really high quality cocoa (for this recipe I use Valhrona), it really emphasizes the deep dark rich chocolatey flavor of the recipe. Link to recipe below. NOTE* The recipe calls for walnuts, but I used hazelnuts, as I prefer the depth of the hazelnut/chocolate flavor combo. I toasted the hazelnuts to bring out the nuttiness and then finely chopped them so they became almost akin to nut flour - very small grainy chunks. I also took the liberty of adding a 1/3 cup of 80% dark valhrona chocolate -cut into chunks. Enjoy! Feel free to also adjust and be as creative as possible in your choice of added/subbed extra ingredients.
http://smittenkitchen.com/2010/01/best-cocoa-brownies/
PPS-this recipe can be made vegan very easily by subbing apple sauce for the eggs.
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