If there’s ever been an important bible in my life, it’s the Cookie Bible. It was the perfect Christmas gift for young baker that I was, and is still one of my favourite cookbooks over a decade later. Most of my go-to baked goodies come from here. While the internet hosts thousands upon thousands of great recipes, nothing beats the simplicity of widely-tested, well-written recipes already printed in an amazing cookbook.
With cracks in the well-worn spine and bits of grease and flour stuck to the pages, it only takes a quick scan through my own copy to see which recipes I use most. The Easy Double Chocolate Brownies have been a hit among friends and families, and one of my most highly-requested pot-luck contributions. With about 5 minutes of prep time and only a few ingredients, they are a definite winner.
Since my early baking days, I’ve become a little more health-conscious and have learned to modify my favourites without sacrificing flavour. Here is my own version of this beloved brownie recipe with a couple healthier twists.
- 1 cup dark chocolate chips
- ½ cup butter or coconut oil, cut into pieces
- 3 eggs
- 1 cup flour (mix with protein rich flour like chickpea for added nutrition)
- ¼ cup cocoa
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ cup chopped nuts
- Preheat oven to 350°. Grease 13×9-inch baking pan.
- Melt chocolate and butter in large saucepan over low heat until smooth. Remove from heat and stir in eggs. Mix in flour, sugar, vanilla, and baking soda. Stir in add-ins like nuts and chocolate chips. Spread into baking sheet.
- Bake for 18-22 minutes or until desired firmness. Cool, or not. You probably won’t make it that long.
These brownies can be enjoyed on their own, iced like a cake, or my favourite, served hot with a big scoop of vanilla ice-cream. Feel free to adjust the sugar depending on your taste.