So, I know most of you were turned off the moment you read “Not-So-Chocolatey” but I think you should consider them for a half second. (Then you can move on, promise.) These have an impressively crispy top that still allows for a perfectly chewy brownie interior, without the extreme chocolate flavor of traditional double chocolate boxed brownies.
I’m thinking these might be the right recipe to pull out for a friend that isn’t much of a chocolate fan, but loves the idea of brownies. Worth a shot?? I know I’ve two non chocolate lovers that are going to get a batch soon!
Nancy’s Not-So-Chocolatey Brownies
1 cup sugar
pinch of salt
1 ounce of unsweetened bakers chocolate
1/2 cup butter
1/2 cup nuts optional (pecans or walnuts)
1/2 cup flour
1 tsp vanilla
Preheat oven to 350 degrees. Butter then flour an 8″x 8″ or 9″x 9″ pan.
Melt butter and chocolate over medium-low heat, stirring until smooth. Remove from heat and allow to cool.
In a separate bowl cream eggs, salt and sugar together. Stir this really well. (It’ll help prevent having any eggy bits in the final product.)
Once the chocolate has cooled add to the egg/sugar mixture. Then stir in nuts, flour and vanilla.
Pour into the prepared dish and bake for 25-30 minutes (until the toothpick comes out clean.)
Butter and chocolate will melt together slowly. You can help it along by stirring every minute or so.
Soon enough, it’ll look like this.
Eggs, sugar and salt in a big bowl.
Stir them together until the color turns to a pale yellow.
Add the cooled butter/chocolate mixture to the egg/sugar…if it is too hot it will cook the eggs. Luke warm is perfect. Pour it in slowly while stirring.
Then add the flour and nuts. (Clearly I went for pecans…I think that’d be my vote for this recipe, but you can skip them altogether if you’d rather.)
Once it is all mixed together…
Pour it into the buttered, floured baking dish. And bake!
That crispy, wafer-like top crust will make your day!
What do you think: Is there any reason to make brownies that are not-so-chocolatey?