These brownies were concocted on a Saturday morning… Saturday being the most wonderful day of the week. V and I are cooking in the sanctuary that is our third-story apartment. The invidious weather beyond the cozy 800 sq. feet is a humid 90 degrees, and, as such is prohibitive to exercising or voluntary excursions to the grocery store by bicycle. The order this morning, (after a rather garlicy raw/vegan salad dinner last night), is brownies. Olive Oil brownies… They’re best enjoyed chilled…with a luxurious mound of whipped cream or a schemer of Torrini Hazelnut syrup and cream cheese frosting. Add a cup of coffee with cream to complete the Saturday bliss. Batter: 1.5 c flour ½ c olive oil ½-3/4 c cocoa powder (unsweetened) 3 eggs 1.5 c sugar Pinch of salt Preheat oven to 325 In a blender (this bit is important), blend eggs and sugar until frothy and oil and blend 4 minutes until paler in color. Then mix (by hand) in the cocoa powder, flour, and a pinch of salt. Bake in oven for 10-12 minutes. The batter should be firm, but still able to indent with a finger pressed in the middle. When it cools, the slight gooeyness will be welcome. Frosting Cream cheese+ blender+ Torrini syrup (You know how you like your frosting; thick, a bit sweet, not very sweet, slightly runny, etc. Wreak havoc with syrup flavors and amounts of each…I don’t think you can go wrong)
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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