Another One For the (Recipe) Books

Another One For the (Recipe) Books

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I’m working from home today.  As I tweeted earlier, this is dangerous, as home is where the food lives.

I’m back up to 145 pounds.  Which isn’t bad, but I was almost to 140 before I started comfort eating.  This is a big problem for me, especially now that I’m not as active.  Starting Monday, I’m back to tracking and behaving.  Not going down that slide again.

But I’m not going to regret finishing the homemade brownies this morning.  Because brownies.

I’d show you a picture of them, but I can’t.  Because I ate them.  Still not sorry.

This is another one of those recipes from my mom that I ended up tweaking.  It calls for baking chocolate.  Who the hell keeps baking chocolate these days?  Certainly not me.  My kids would eat it behind my back.  (Well, we did the same when we were kids.  Well, not me.  Ben.  Ben would eat anything marginally sweet if he thought he could get away with it.  Even though he usually didn’t.  It was totally Ben.  Every time.  Honest.)(Okay, yes, I tried it once.  That was all it took.  Never again.  Have you tasted plain baking chocolate?  UGH!)

Where was I?

Oh yeah, baking chocolate.  Which I never have.  But I did have cocoa powder.  And on the side of the container, it had instructions for how to substitute cocoa powder and Crisco for baking chocolate.  Well, I had that.  But as always, I called Mom to see if she thought it would work.  She was…doubtful.  But I wanted brownies, so I figured bad brownies were better than no brownies and gave it a shot.

Sorry, Mom, I like these better than yours.

They were a little softer than hers, with a really nice mouth feel and perfect chocolate-ness.  And I had half a bag of walnuts, so in they went.  Perfect, perfect brownies.  I’ll make them this way from now on.

Cocoa Powder Brownies

3/4 c cocoa powder
1/2 c + 1 T Crisco
2 c sugar
4 eggs
1 1/2 c flour
1 t baking powder
1 t salt
1 c chopped walnuts (optional)

Put cocoa powder and Crisco in a glass measuring cup or small bowl and melt in microwave in 30 second bursts, mixing until smooth.  In separate bowl, mix eggs and sugar until well blended.  Add melted cocoa slowly until well blended.  Add flour, baking powder and salt, mixing until fully incorporated into a thick paste.  If using nuts or other add ins, fold them in.  Press dough into a greased 9X13 pan and bake at 350 degrees for 30-45 minutes until done.

Feel free to add other goodies (chocolate or other flavor chips, peppermint pieces, fresh raspberries) in place of the nuts.  Go wild!