Cocoa BrowniesSubmitted by: FETZEJ25
IntroductionThese are the richest brownies I've ever made/tasted- no need for chocolate chips! This is a pantry raid goodie :) These are the richest brownies I've ever made/tasted- no need for chocolate chips! This is a pantry raid goodie :)
1/2 cup flour or 1/2 cup ground almonds
1/2 tsp salt (kosher)
1 1/4 cup unsweatened Cocoa powder
1 cup Granulated Sugar
1 cup Brown Sugar (packed)
1 tbsp Vanilla extract
1 cup Light Margarine (softened)
1 large egg
3 egg whites from large eggs
1/2 tsp cinnamon
(1/8 tsp cyanne pepper optional)
Cream the margarine and sugars. Then add the other wet ingredients. Sift together the cocoa powder and flour/almonds. You can use either flour or almonds- the difference in calories is minimal(almonds is a trace more). Add the cinnamon and optional cyanne pepper.
It's handy to have a kitchen-aid mixer or other stand mixer at this point, but a hand held is also ok. Use the paddle attachment. Beat to combine for about 20-30 seconds- wipe down sides. Then mix at medium speed for 4 minutes. Batter will be very wet.
Pour in to your prepared pan and bake at 300 for about 45 minutes. Toothpick test in the center to see if done. Brownies will be very moist- that's what makes them irresistable!
**To make these diabetic friends, you can replace the sugars with spelda white & brown sugars- just follow the conversions provided on the package. Good for diabetics and carb friendly. You can also switch to promise or earth balance butter sticks.
Number of Servings: 35
Recipe submitted by SparkPeople user FETZEJ25.