Who knows why I made these?  I think I just wanted something sweet…and we still had some brandy whipped cream lying around.  What’s a girl to do? (Hah hah…  Sorry, Bat for Lashes…anyway…)  I found the recipe in the Penzey’s Fall 2010 catalog.  They were tasty.  

2 cups flour

2 cups sugar

1tsp baking soda

1/2 tsp salt

1 cup butter (2 sticks)

1/4 cup cocoa powder

1 cup water

1/2 cup buttermilk (which I NEVER have around, so I always use milk and 1 tbsp cider vinegar.   Works like a charm every time.)

2 eggs

2 tsp vanilla

Oh…and I added 1/4 tsp ground ginger.  Because ginger and chocolate are tasty.

(It calls for a frosting, but I didn’t use it…so I’m not including it.)

Preheat oven to 350*.  Grease a 10x15 rimmed pan or 9x13 pan (for more cakelike brownies)  {I used the 9x13…because it’s what I had.}  and set aside.  Sift together the flour, sugar, baking soda, and salt.  In a medium-large saucepan, melt the butter.  Add the cocoa and water and stir well to combine.  When the mixture starts boiling, remove from heat, pour over the dry ingredients and stir.  Add the buttermilk, eggs and vanilla.  Mix well.  Pour into the pan and bake for 18-20 minutes, 25 if baked in a 9x13 pan.



The only thing that would have made this better would have been Beer Marshmallows…  but alas, I did not discover those until after this was gone.  Another time…another time.  Oh, and did I mention it’s topped with brandy whipped cream?  No?  Well, it is.  

Annnnd…here’s the recipe!  http://www.goodfoodstories.com/2010/12/06/salted-caramel-cocoa/

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