Aug. 16th, 2016

commodorified: A cartoon of a worried looking woman in a chef's hat (cooking for people who don't)
I've been experimenting with various basic brownie recipes to work out a recipe for a half-batch at a time (because my family has requested that I make smaller amounts of a wider variety of treats).

While I was at it, I reduced the sugar, upped the cocoa and vanilla, of which no recipe ever has enough, (so if you're one of those cooks who, like me, habitually ups the cocoa in brownie recipes: um, don't. I already did that and this really does appear to be the upper edible limit) and added fruit, nuts, and chocolate chips for maximum decadence.

Very rich, not very sweet, very dense.

Preheat oven to 350F/180C

1/4 cup melted salted butter OR unsalted butter + 1/8 t salt.
1/3 C sugar, white or brown. For a sweeter brownie, 1/2 C.
1 T vanilla
1 egg
1/4 T baking powder
1/3 C cocoa powder
1/4 C flour

In a fairly large bowl, using first a whisk and then a wooden spoon, mix the ingredients together in the order they're listed.

When no dry or white patches remain in the mixture, add (if you like)

1/4 C semi-sweet chocolate chips and
1/4 C dried cherries and
1/4 C pecans or walnuts

Spoon mixture into a well-greased small pan. Bake for 25 minutes. Let sit for 10 minutes.

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