My, oh, my. These brownies certainly don’t last long at my house. The original recipe is from Smitten Kitchen and I have adapted it slightly to make it organic.
Here’s what you need:
- 10 Tbsp. organic pasture butter. [1-1/4 sticks]
- 1/2 cup organic cane sugar
- 3/4 cup plus 2 Tbsp. organic raw cocoa powder
- 1/2 cup organic unbleached flour
- 1/4 tsp. Real Salt or sea salt
- 2 tsp. Homemade Organic Vanilla Extract
- 2 large organic pasture eggs, cold
- 2/3 cup organic pecan or organic walnut pieces, optional.
Here’s how I did it:
- Preheat oven to 325 degrees.
- Use butter, lard or other fat to grease an 8′ x 8′ pan.
- Combine the butter, sugar, cocoa, and salt in a double boiler over barely simmering water.
- Once the chocolate mixture is hot to the touch, set aside until warm.
- Stir in the vanilla with a wooden spoon (or other non-reactive material)
- Add one egg, and stir the mixture vigorously.
- Add the other egg, and stir the mixture vigorously.
- When the batter is thick, shiny and well blended, add the flour until you can’t see it any longer.
- Now, stir the batter for 40 strokes with a wooden spoon. (Tiring, but so worth it!)
- Fold in the nuts, if you’re using them.
- Bake them until a toothpick comes out with a slightly moist with batter. (Somewhere between 20 to 30 minutes.)
- Put the brownies on a cooling rack and allow to completely cool before cutting. (Hard, I know!)