I feel like somebody is going to take me down if I don’t post this recipe tonight. Maybe it’s just that we’re only halfway through the school year and we all need chocolate. I’ve made three batches over the course of the last few weeks and they are going like GANGBUSTERS (however fast that is…) I think the secret is that I use Rapunzel 100% organic cocoa powder (made in Germany) instead of baking chocolate squares. Also, good to use farm fresh eggs and good flour.<\/p>\n
The recipe is very basic and very simple – and can be found on the back of any box of Baker’s chocolate at the market. I put my variations in parentheses.<\/p>\n
4 squares unsweetened chocolate (12 tbsp cocoa powder + 4 tbsp Earth Balance)<\/p>\n
3\/4 c butter (or Earth Balance)<\/p>\n
2 c sugar (1 1\/2 c or less)<\/p>\n
3 eggs<\/p>\n
1 tsp vanilla<\/p>\n
1 c flour<\/p>\n
1 c coarsely chopped nuts (love them, but haven’t used them lately)<\/p>\n
1. Nuke the chocolate and butter until melted. Mix thoroughly.<\/p>\n
2. Stir in sugar. Add eggs and vanilla. Mix well. Add flour and nuts. Stir until well-blended.<\/p>\n
3. Spread in a well-greased 13×9 inch pan.<\/p>\n
4. Bake at 350 for 35 minutes or until a wooden chopstick inserted in the middle comes out with fudge-y crumbs.<\/p>\n
I have been experimenting with the cocoa powders. The next tin I’ll try is Dagoba (made in the States). The brand van Houten (Dutch) also works well.<\/p>\n
Ridiculously easy. And no. Joe, I do not have a vacuum packer… (but check out metrodad’s latest post<\/a> for your vacuum packing entertainment)<\/p>\n","protected":false},"excerpt":{"rendered":" I feel like somebody is going to take me down if I don’t post this recipe tonight. Maybe it’s just that we’re only halfway through the school year and we all need chocolate. I’ve made three batches over the course … Continue reading