All-time Favorite Cocoa Brownie Recipe

Did you know that brownies made with cocoa have a richer, more chocolate-y taste than those made with melted chocolate?  This is one recipe where the easy method.. actually produces best results.  And when you see how easy, simple and successful this recipe is.. it's hard to go back to boxed.  Why would you want to?  Here, you know what is going into this treat.. minimally processed and whole ingredients.  

Basic Cocoa Brownies

10 T. unsalted butter 
1 1/4 cups sugar
3/4 c. unsweetened cocoa powder, sifted
1/4 t. kosher salt
1 t. instant espresso powder (optional)
1/2 t. pure vanilla extract
2 large eggs, cold
1/2 c. all-purpose flour

Pre-heat oven to 325°F. 

Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving overhang (see pic).

In the top of a double boiler, (or heat-proof glass bowl set atop a saucepan of simmering water) Combine the butter, sugar, sifted cocoa, salt and espresso. Stir from time to time until the butter is melted and the mixture is mixed well. Remove from heat.  (Mixture may be grainy at this point, but don't worry.)

Stir in vanilla with a wooden spoon and add eggs one at a time, beat vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir til disappears. 

Now beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. If using nuts, add now. 

Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 35 min. 

Let cool completely on a rack.

Lift up the ends of the parchment liner and transfer the brownies to a cutting board. Cut into squares. 

I usually get 16 out of a batch.

Recipe Notes:  Coconut Oil can be substituted in part or whole for the butter.  I like to go half and half. 

Flour.. we use organic whole wheat white or organic all purpose. All purpose lends a silkier end result. We also have used kamut flour and it works well. 

Gluten-free Note:  Simply exchange the flour in the recipe for Bob's Red Mill gluten-free baking flour and 1/8t. xanthum gum. Works well and I think taste even better than with the flour. 

Melt butter in heatproof bowl over pot of simmering water.

Sugar, sugar.. 

sift cocoa in..

stirring it as it melts...

mixing it up.. 

Off the heat, add vanilla & then beat the eggs in..

 Beat it 40 times.. why? not sure, but it all works out

pretty good so I don't question it. 

Line your pyrex 8x8 pan with 2 sheets

of parchment, leaving an overlap...

Chocolatey goodness, simple and delicious!

Stuffed Eggplant

This eggplant recipe is a good "starter" for those and kids who "don't like eggplant".  It simmers with tomato sauce and the result with the addition of cheese.. is simply delicious.  The flavors meld and the eggplant is mild.  I made this last night and for Scarlett's dinner, but baked hers in a casserole dish mixed with cooked penne pasta I had in the fridge.  (If you have learned anything about me yet.. You will know there is always extra pasta made whenever I cook it, so there are plain noodles awaiting a moments notice in the fridge)  Think yummy baked pasta..  This worked really well for her.. she exclaimed that dinner was "awesome" when she tasted it.  Triumph!   
Stuffed eggplant is one of my comfort food recipes from growing up.  Had it first when an Italian friend made it for my family for dinner.  I haven't altered it much, I think.  But I don't have a recipe, just was shown how to make.. so it might be a little different over the years.   This recipe here is the base and I often add more veggies. Carrots, mushrooms, kale and especially when zucchini is in abundance, it can be diced and added in.   You can also add ground meat or sausage for a heartier meal.   And I always like to top mine with a sprinkle of red pepper flakes for some added heat.

Stuffed Eggplant

1 large or 3 small eggplants

4-5 slices of Provolone cheese

Fresh spinach (enough to create bed in base of each)

2 T. olive oil

1 onion, diced

1 red or yellow pepper, diced

2 cloves garlic, minced

2 cups tomatoes diced, in juice

1/4 c. bread crumbs

1.5 t. sea salt

1/2 t. fresh cracked pepper

1 t. basil

1 t. parsley

(topping) 

1/2 c. Panko bread crumbs

1/4 c. parmesan cheese

handful of shredded mozzarella

1 T. Extra virgin Olive Oil (plus more for drizzling)

Pre-heat oven to 350º

Cut the eggplant in half and scoop out the flesh with a spoon, leaving a small bit to keep the shape of the eggplant. 

Dice the flesh into 1" pieces or smaller.  Set aside.  Place shells on a lined baking sheet and line shells with single layer of provolone and spinach.

In a large saucepan, heat olive oil.  Saute onion til becoming translucent, about 3 min.  Add pepper and saute another minute.  Add garlic, saute another minute and add diced eggplant, cook 3 min over med low heat.  Remove from heat and add Tomatoes with juice, bread crumbs, S+P, basil and parsley.

Spoon into shells.  

In a small bowl mix together  panko, parm, mozz and basil.  Moisten with olive oil.  Sprinkle on top of eggplants and drizzle with olive oil. 

Bake for 50 min. Till eggplant is bubbly and tops are lightly brown and crusty. Serve Warm.

Scoop out flesh with a spoon.  

Once you spoon around the edge, using your hand to pull out the center. 

Leave just enough flesh to keep shape of shells. 

Line with Provolone. (mozzarella works well too)

Ready to be spooned in.

Atop spinach and provolone.. mound it up.

Topped with bread crumb mixture and a good drizzle of olive oil. Oven ready.

Italian comfort food. Vegetarian meal, simple and delicious.