Sometimes there are days when I need chocolate. This is surprising because I am not a chocolate addict, I prefer marshmallow, caramel or fruit desserts. But some days nothing can replace a good dark chocolate.
Not actual size, embiggened to show ultimate chocolaty-ness
I try to keep our house clear of temptations. So when a craving hits I usually have to let it ride. Every so often, that doesn’t work. Today was one of those days. I needed chocolate and I needed it right then. I was surprised by how many different recipes had ingredients that I don’t have. I found a simple recipe that while it is rich ( so caloric it has to be just for emergencies), it didn’t net too many pieces so I won’t be tempted for too long. Also, these freeze like a dream, now all I need to do is forget they exist until the next chocolate-emergency.
A tower of chocolate, now that's a good sight
adapted from Tasty Kitchen
I always add instant espresso to my chocolate recipes in order to enhance the chocolate flavor and it does not disappoint. As far as ease goes, this recipe was a cinch. It took one bowl and all of ingredients were added successively.
- ½ cup Butter
- ½ cup Cocoa Powder
- 1 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- scant 1/2 teaspoon Salt
- 1 teaspoon Instant Espresso
- ½ cup Flour
- 1 oz (or so) Chocolate Chips (optional)
1. Preheat oven to 350°F.
2. Grease an 8-inch square baking pan.
3. Melt the 1 stick of butter.
4. Add 1/2 c cocoa to the butter and stir until combined.
5. Stir in 1 c sugar until combined.
6. Stir in 2 eggs until combined.
7. Stir in 2 t vanilla and 1 t instant espresso, 1/2 c flour, chocolate chips(if using) and scant 1/2 t salt. Stir until just combined, don’t overbeat.
8. Pour into prepared baking pan and cook until a toothpick comes out clean, 20-25 minutes.
Nutritionals (16 mini brownies) Cals: 142, Fat: 8, Carb: 19, Fiber: 1, Protein: 2