A few things have turned dark recently. For one, I look in the mirror now and see the darkest hair I’ve ever had. I haven’t decided if it’s because of my recent quest to complete the entire Underworld series or if it’s me deciding that I would much rather spend more time doing other things as opposed to sitting in a chair at the salon, waiting. [natural hair colour = black hence, no more having to re-colour it]. Don’t you just love it when your hairdresser does exactly as you want and not suggest you have flaming red hair instead.
Then there’s also my new favourite dark cocoa brownie recipe. Well, technically it isn’t new; it’s just a renewed love for it. Challenging my idea that brownies made with melted chocolate are richer (therefore, better, duh!), a damn fine cocoa makes for a wicked brownie. I think I’ve met my soul mate equivalent. Now, only to find the perfect excuse to bake it all the time.
On a completely random note, try saying dark 10 times in a row, stressing on the ‘arrrkk’ part. Bet you’ll start finding it a rather bizarre word.
In other non-related news, I chanced upon a book yesterday ‘Perfect Kids Names’. Don’t give me that look, it was right next to the cookbook section. But my point is…what in the world is a perfect child’s name?! Are we not seeking perfection in pretty much everything already? Now we’re even trying to control what other people name their kids? Will people be telling me when’s the best time to eat chicken soon? Actually, they’ll probably tell me how much carbon eating meat causes and make me feel guilty. And I can repent for my sins by hugging trees.
I love vegetarians, just not the hemp wearing, yoga posing, meat-is-the-spawn-of-the-devil ones.
Brownies are vegetarian. So I guess we can all just get along now?
Dark Cocoa Brownies
2 sticks butter, melted
3/4 cup GF flour blend
1 cup natural cocoa powder (it’s worth seeking out the best; I use Varlhona)
pinch of salt
2/3 cup caster sugar
1/2 cup brown sugar
1 tbsp hot water
2 large eggs
2 tbsp heavy cream (or milk)
1 tsp vanilla
1 cup walnuts, chopped (optional)
1) Preheat oven to 170°C. Line a 8-inch square baking pan with greaseproof paper.
2) Sift the cocoa powder, flour and salt together. Add in the caster and brown sugar. Toss to mix.
3) Add in the melted butter and stir well.
4) In another bowl, mix the eggs, water, vanilla and cream together. Add this to the cocoa mixture. Stir to combine.
5) Fold in the walnuts. Pour into the prepared pan and bake for 27 minutes or until a skewer inserted comes out with a few crumbs/is moist.
6) Allow to cool before slicing! :)