Chocolate Brownies

Rich Chocolate Brownies In my continual quest for the perfect brownie, my sister shared this contribution.

A cocoa brownie, these are still very gooey and rich!

They get extra points for having a frosting layer as thick as the brownie layer!

They are most definitely a contender – and disappeared very quickly around here!

Rich Chocolate Brownie

1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup butter melted
1/2 cup flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

Frosting:

3 tablespoons baking cocoa
3 tablespoons melted butter or margarine
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups powdered sugar

In a large mixing bowl, beat the sugar, eggs and vanilla until creamy. Add butter and mix well.

In a separate bowl, combine the flour, cocoa, baking powder, and salt. Add to the batter and mix well.

Pour the mixture into a greased 8 inch square baking pan and bake at 350 degrees for 25-30 minutes. remove from the oven when a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

For frosting, combine the cocoa and the butter. In a small cup, dissolve the coffee granules in the warm water and add it to the cocoa mixture. Stir in the powdered sugar until smooth. Frost the brownies.

Enjoy!

Chocolate Angel Food Cake

Chocolate Angel Food CakeSpring time here in the country means eggs – lots of eggs. Our free-range chickens really put their production into high gear as soon as the days start to lengthen.

Extra eggs, of course, means lots of extra baking! I have amassed quite a collection of recipes that use many eggs – the more eggs the better!

This recipe is one of our all-time favorites. Once you have tasted homemade angel food cake, you will never want to go back to the boxed version!

Adding chocolate only makes it better!

Chocolate Angel Food Cake

1 cup cake flour
1 1/4 cups powdered sugar
1/2 cup baking cocoa

1 1/2 cup egg whites (about 12)
1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup granulated sugar

Sift flour, powdered sugar, and baking cocoa 3 times. (I put two sheets of waxed paper on the counter and sift from sheet to the other.)

Beat the egg whites with cream of tartar, salt, vanilla, and almond extract until soft peaks form. Slowly add the granulated sug, 2 tablespoons at a time. Keep beating until stiff peaks form.

Sift about 1/4 of the chocolate/flour mixture over the whites and fold in lightly using a down – up – over motion.

Fold in the remaining flour by fourths.

Bake in an ungreased 10 inch tube pan in 375 degree oven for about 30 minutes.

Immediately invert the cake pan and cool completely.

Remove from the pan and serve with ice cream and fruit, or whipped cream. You can even eat it just by itself! It’s light and fluffy, yet so rich .

Enjoy!