Well, the universe didn’t deliver any big boxes today, but I did make some delicious brownies! I don’t think I’ve shared this yummy recipe for a chocolately dessert you might consider good for you — or at least — not bad for you.
They’re made with just a little canola oil, instead of butter, and the original recipe called for dried cherries. I used walnuts today (which are full of good fats). The recipe originally appeared in the Daily Herald.
These brownies were delicious with “War Horse” tonight. Keep the Kleenex nearby.
Dark Chocolate Brownies
- 3/4 cup all-purpose flour
- 2/3 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 1-1/2 tablespoons canola oil
- 6 ounces semisweet or bittersweet chocolate chips, divided
- 1/4 granulated sugar
- 2 tablespoons light corn syrup, blended with 3 tablespoons lukewarm water
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 large egg
- 3/4 cup dried cherries or chopped walnuts
- Position a rack in the center of oven. Heat the oven to 350 degrees. Coast an 8-inch-square baking pan with cooking spray.
- In a small bowl, sift together the flour, powdered sugar and cocoa powder.
- In a heavy, medium saucepan, combine the oil and half of the chocolate chips.Place the pan over the lowest heat and cook, stirring constantly, until just melted and smooth (be careful that the chocolate does not overheat).
- Remove the pan from the heat and stir in the granulated sugar, corn syrup mixture, almond extract and salt until the sugar dissolves. Stir in the egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the cherries or walnuts and the remaining 3 ounces chocolate chips just until well blended. Transfer the batter to the prepared pan, spreading evenly.
- Bake until almost firm in the center and a toothpick comes out with some moist batter clinging to it, 25-30 minutes. Let cool. If you cut too soon, you’ll make a mess of things so don’t get too anxious.