It's no secret that I love brownies but lately I've been completely obsessed with brussel sprouts. Which I guess is a lot better habit than brownies...but i've made both in the last 24 hours so I'll share both recipes.
~Best Cocoa Brownies~
You know the feeling it's Sunday night and you start to crave something sweet...but since i'm trying to be good I'm no longer stocking baking chocolate or chocolate chips so what's a girl to do? Figure out how to make some delicious brownies with an alternative...cocoa to the rescue!
Note: Next time I make this I will definitely double the batch and cook for 40-45 minutes. I like a really thick brownie and these were quite thin, good but thin. This is an adaption from epicurious.
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (I used Ghiradelli's)
1/4 teaspoon salt
3/4 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
Position a rack in the lower third of the oven and preheat the oven to 325°F. Spray the bottom & sides of an 8x8 baking pan with Pam or line with parchmant paper. Combine the butter, sugar, cocoa, and salt in a medium microwaveable bowl.
Microwave for 2 to 3 minutes, stirring from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Set aside until the mixture is warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
Spread evenly in the greased or lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25-35 minutes.
~Roasted Brussel Sprouts~
These are super simple but that is what makes them absolutely divine.
1 or 2 pounds of Brussel Sprouts
Fresh Ground Pepper
Coarse Sea Salt
Preheat oven to 350 degrees. Line a baking sheet with foil. Wash the brussel sprouts, cut of the bottom part of the stems and cut in half length wise. Place on pan, drizzle with olive oil and season with salt and pepper.
Bake in the oven for 20-30 minutes until soft but not mushy. I like them to still have a bit of crispness to them. Sprinkle with the juice of the lemon and make sure there is plenty of salt and pepper. Enjoy!