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I always am hesitant to make a chocolate recipe that calls for bars of unsweetened chocolate(and many brownie recipes do).
While not exorbitantly expensive, unsweetened chocolate is more pricey than cocoa powder and so I prefer not to bake with it.
So, here is a unsweetened chocolate-free brownie recipe. Not only does this recipe use cocoa powder, is is also very, very easy and it yields dense, chocolatey, moist brownies
I don’t know exactly how these compare price-wise to brownies from a box, but I can tell you that they taste better. Plus, they have no artificial ingredients or preservatives.
First, preheat your oven to 350. Melt 5 tablespoons butter in a saucepan over low heat.
Stir in the eggs and vanilla (the original recipe says about 40 strokes…I don’t usually count!).
Add dry ingredients to the wet ingredients and stir (the recipe says to use a wooden spoon, which I dutifully do. A metal spoon probably won’t ruin your brownies, though!) for 40 strokes.
(again, I don’t really count).
is actually a little on the dry side. Err on the side of wet.
Not-From-A-Mix Frugal Brownies
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/4 teaspoon salt
1/4 teaspoon baking powder
5 tablespoons butter
1 ¼ cups sugar
1 teaspoon vanilla
1 teaspoon instant espresso powder dissolved in 1 teaspoon hot water
Heat oven to 350⁰ F.
In a medium bowl, combine flour, sifted cocoa powder, salt, and baking powder.
Melt butter in a saucepan over low heat. Remove pan from heat and stir in sugar (texture will be sandy).
Stir eggs, vanilla, and espresso mixture into butter/sugar mixture until thoroughly combined.
Stir dry ingredients into egg/butter mixture, and mix until no streaks of flour remain.
Scrape batter into greased 8×8 inch baking pan and bake 20-25 minutes, or until toothpick inserted into center of pan comes out slightly gooey. Cool pan in wire rack, then cut into squares.