Last week, after being caught out in two thunderstorms, we decided to make brownies. Regular readers of this blog may remember that I have been sugar free for two years now (my kids have not), but I am happy to say I only ate one brownie. The benefits of giving up sugar are 1. You feel SO much better (after the initial withdrawal period); and 2. if you do fall off the wagon, only a small amount is sufficient to satisfy because everything tastes so much sweeter than it did when you were eating vast quantities of the stuff.
In any case, I didn’t have much time to second guess my decision to make brownies because this recipe takes only 5 minutes of prep. I don’t do things like melt chocolate slivers in a double boiler. That is just crazy talk.
1/2 cup butter
1 cup sugar
1 tsp vanilla
1/3 cup unsweetened cocoa
1/2 cup flour
1/4 tsp baking powder
1/2 to 1 cup chopped nuts (optional)
Preheat oven 350 degrees, line an 8 inch square pan with parchment paper, making sure the paper covers the sides (you could grease and flour pan instead).
Melt butter in a large saucepan. While butter is melting beat together sugar, eggs and vanilla in large bowl. Mix in melted butter. Beat in flour, cocoa and baking powder.* Fold in nuts, if you are using them. Pour mixture into prepared pan and bake 25-30 minutes, or until a toothpick comes out clean. Remove from pan by lifting parchment paper out of pan. Cool on rack.
*Tip: for fewer dirty dishes, use a large saucepan to melt butter, and when butter is melted, first beat in sugar, eggs and vanilla, then stir in flour, cocoa and baking powder. All right in the saucepan.