Two weeks into the new year and I’m just starting to clear my post-holiday hangover. Routines are almost back on track – the christmas tree and decorations have been taken down, we have clean laundry, the fridge is no longer stocked with party food but fresh fruits and vegetables and hey, look I finally found the time to cook my first meal of the year – a tomato omelette paired with stir-fried Japanese mushrooms, onions and potatoes served with baby spinach leaves – yummy and wheat-free 🙂
The past few weeks have been a big, happy blur of hanging out with the family, pigging out on holiday goodies, a cruise on the Royal Caribbean and a quick weekend getaway to Hong Kong. Good fun, even better company. And to give the year an even more fabulous start, here’s what I’m digging into as I type my first post of the year. A slice of freshly baked flourless triple chocolate brownie. Warm, dense and fudgey – each bite is pure bliss. Mmmmm … this is exactly how a year should start.
Recipe from Lynn’s Kitchen Adventures
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 1 1/4 cups sugar
- 1 1/4 cups bittersweet chocolate, cut into chunks (this is 60% cacao type chocolate, I use ghirardelli chips)
- 4 eggs
- 1/2 cup cold water
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees.
- Line an 8×8 square pan with parchment paper and spray the parchment paper with oil. Set aside.
- In a bowl mix together cocoa, baking soda, and salt. Set aside.
- In a heat proof bowl place butter, sugar, and bittersweet chocolate. Microwave until chocolate is melted. I stir this every 30 seconds or so until it is melted.
- Once the chocolate is melted whisk in eggs, water, and vanilla. Then whisk in cocoa mixture. Fold in chocolate chips.
- Pour batter into prepared pan and bake at 350 degrees for 40-45 minutes. Cool in pan and then carefully life parchment paper out of pan to remove brownies and cut into squares.
- This is a rich and dense brownie so you can cut these small.