We've been in a brownie frenzy over here lately. To be honest, it's because the boxed brownie mixes were on sale at the store and I picked up way more than we'll ever need. They're just so convenient and let's face it, they taste pretty fantastic.
But the other day I was in a mood to bake, so I used a recipe I've had my eye on and got my bake on. Once I started mixing everything together I was a little surprised at how liquidy the batter was, so I decided to forego adding nuts to the mix (I love pecans or walnuts in my brownies). That turned out to be a good decision, since these were great all on their own.
The end result produced a definite cake-like brownie that was light and fluffy, moist, and had a smooth chocolate flavor. I added cinnamon to the recipe and I loved tasting a hint of spice with each bite. I'd like to try making these a bit healthier in the future, because I had a really hard time not eating the entire batch; I sent them all (minus one or two) with my husband to work. He said they were gone within a couple hours.
Chocolate Lover's Cake Brownies
slightly adapted from Kikkoman
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup unsweetened cocoa
1 teaspoon cinnamon
2/3 cup vegetable oil2 eggs
1-1/2 teaspoon vanilla extract
3/4 cup Pearl Chocolate
Powdered sugar (optional)
Combine flour, baking powder, baking soda and salt in small bowl. Mix together granulated sugar, cocoa, cinnamon, and 1/3 cup boiling water in large mixing bowl with wooden spoon. Add oil, eggs and vanilla; beat lightly until just combined. Alternately add flour mixture and soymilk, beating after each addition.
Pour batter into nonstick 15 x 10-inch jelly roll baking pan.Bake in preheated 350°F oven 18 minutes, or until wooden toothpick inserted near the center comes out clean. Cool completely on wire rack. Dust with powdered sugar, if desired.
*These brownies are part of a giveaway sponsored by Kikkoman on Jessica Lynn Writes