Summer is ending. This means changes. Back to a ‘routine’ (not my favorite). Days are getting shorter, soon the leaves will fall. The plants on our very happy balcony garden are starting to fade.
I had a very revealing dream last night where it was very clear that, although things do change, and have drastically changed in my recent past…there is still unfinished business that I haven’t dealt with. The recurring theme is that I’m still not in the driver’s seat of my own life. Or, in the case of last night’s dream…I’m trying to drive a bus from a passenger seat. So, as I try to figure out how to climb into that driver’s seat, I’ll soothe my sudden chocolate craving with these delicious cocoa brownies.
gluten free cocoa brownies
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 1 1/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup gluten free flour, sifted
- 1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Switch to paddle attachment. and drizzle in the melted butter to incorporate. Slow the mixer down, scoop in the dry ingredients until just wet. Don’t over mix.
Pour the batter into a buttered square pan and bake for 45 minutes. A toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to dig in before they’re mostly cooled!
Makes 9 large brownies.
adapted from alton brown’s cocoa brownie recipe.