Upon my return from a week-long visit with Angel Boy 2.0, I arrived to an empty refrigerator and pantry. (Don’t worry, there was wine waiting for me, so it wasn’t a complete disaster.)
I was JONESIN’ for ANYTHING chocolate and simply didn’t feel like going to the store.
Instead, I scoured the cabinets to see what ingredients might jump out to create something at least halfway edible.
Whew! I found cocoa which was a MAJOR score, because obvs without it there could be no joy . Next, I scrounged together about a scant cup of flour. Cool. And brown sugar.
Here’s what I did:
In a bowl, I combined 1.2 cup cocoa, 3/4 cup brown sugar, 3/4 cup flour, 1.2 cup veg oil, 2 tablespoons black coffee since I had no vanilla and coffee complements the flavor of chocolate, 1.2 teaspoon baking powder. I didn’t want to dirty a mixer, so I used a fork to whisk it all together. It was a bit dry, so I added another tablespoon of black coffee.
I placed paper inserts in muffin tins, filled them 2/3 of the way, sprinkled the top with a little Himalyan sea salt, and baked for 20 minutes @ 350 degrees.
When I took them out, they were still soft on the inside like a molten lava cake.
BUT EFFING DELICOUS. OMG.
I’M NOT KIDDING.
I ate two of them in a very self-congratulatory mood, and stored the rest in the refrigerator.
Now here’s where the magic must have happened.
As they set, they transformed themselves into the CHEWIEST, most intensely CHOCOLATY, FUDGEY, yummy bites of JOY that you’ve ever tasted. If I were making them for an event, I’d frost them, but on their own, they were amazing. The little bit of sea salt adds a sophisticated touch on the palate.
TRUTH.
You. Must. Try. This. Recipe.
You’re welcome.
I’m salivating for more! Surrounded by some of my very own rock art.
#vegan #chcolate #brownies #pleaseshare
The Accidental Brownie
1/2 cup cocoa
3/4 cup brown sugar
1/2 cup veg oil
Mix well with a fork.
Add 3/4 cup flour
1/2 teaspoon baking powder
Vanilla if you have it, or 2-3 tablespoons cold black coffee
Mix well. Spoon into lined muffin tins.
Bake at 350 degrees for about 20 minutes.
Let cool in pan and then finish in the refrigerator.
YUM.
