Wednesdays Unplugged – Fudgy Cocoa Brownies

“They say laughter’s the best medicine. They lie. It’s brownies.” – Unknown

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!

 

Our birthday buddy grandkids were having fun being goofy last week… making warm caps to give away and supporting the end of football and rugby season. It’s hard to believe some snow has already been falling not that far from us.

RECIPE OF THE WEEK

With a string of cool, rainy, gloomy days it felt like we needed brownies. I decided to try a new recipe this time. It turns out I loved them because they are dark and fudgy but not too sweet. Our daughter, on the other hand, didn’t like them because they weren’t sweet enough… the difference between dark chocolate and milk chocolate lovers. I think I will have to make her favorite chocolate syrup brownies next time.

FUDGY COCOA BROWNIES

  • 1 cup butter, melted and cooled
  • 2 tablespoons vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 cup good quality, unsweetened cocoa powder
  • 7 ounces roughly chopped chocolate or large chocolate chips

Preheat oven to 350 degrees F. Spray an 8 x 12 inch baking pan with cooking oil spray, set aside.

Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine, then add the eggs and vanilla and beat until light in color. Fold in flour, cocoa powder and salt until just combined (do not over beat). Fold in 3/4 of the chocolate pieces. Pour batter into prepared pan and top with remaining chocolate pieces.

Bake for 25-30 minutes or until the center of the pan no longer jiggles. Remove from oven and let them sit for 10 minutes (they will continue to bake). Allow to cool to room temperature before cutting.

 

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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