For those of you who have been following Tomato Boots, you might have noticed it’s been awhile since I’ve gotten a post out. WEEELLLL the reason for that is that my life has been taken over by the cutest little 14 pound baby girl for the last six months and finding time to not only cook, let alone blog about it has been a bit of a challenge. But, I’m happy to say that we’re in a good rhythm now and I’m finding little snippets of time to throw at this little slice of internet called Tomato Boots. And of course, my first post back is about brownies. Cuz I love’em.
Some time last summer I bought a big bag of carob powder. I can’t remember why I bought it, but it’s been sitting in my pantry for too long and it was time to put it to good use. Carob powder is a ‘healthier’ alternative to cocoa powder. It’s got less fat, but more sugar so you decide whether or not that’s considered ‘healthier’. I vote yes because then I can eat more of them.
Let’s get a few things cleared up.
- Brownies are my favorite dessert.
- I love brownies so much we had them in place of cake at our wedding.
- Fudgy, cakey, doughy, dark, blond, with nuts, without nuts, with chunks, without chunks…it’s all good.
- Brownies should never be made in a single batch.
- Brownies should be shared.
- If it wasn’t considered bad parenting, I’d give my baby girl brownies as her first food. Because ‘Welcome to the wonderful world of solid food with…rice cereal?!” How lame.
Cool. We’re on the same page now.
Back in high school I did Weight Watchers to lose a few of my awkward middle school pounds that were brought on by boxes of macaroni and cheese, mounds of mashed potatoes and cheesy popcorn. The program taught me some great health habits (as well as a few not so great ones), but one thing that is so blatantly obvious and will always help you lose weight is: portion control. It’s no secret, it’s just not easy. As I work on getting back to my pre-baby weight I decided if I’m gonna go ahead and fill my pantry with homemade brownies, I may as well do myself a solid and make them bite-sized so I don’t consume a dinner’s worth of calories in one snack. This was a really good idea until I ate 3 of them in one sitting. So, don’t be like me.
It’s been awhile since I’ve made a batch of brownies that didn’t come from a box so when these little delights came out of the oven I was so pleasantly surprised by how rich and fudgy they were. When I say rich and fudgy I MEAN rich and FuDgY. That middle brownie was barely hangin’ there it was so fudgy. Just the way I like it. It’s like the center bite of a cinnamon roll; doughy, sweet, warm, and melt in our mouth, eyes roll back into your head delicious.
Go hit up that bulk aisle and fill your reusable bulk bags with sugar and flour. If you have a great organic/natural foods store near you you might even find carob powder in bulk. By shopping the bulk aisle you save unnecessary packaging that winds up in your trash. Compost your egg shells and call it a day! Make sure you lick that bowl clean!
- 1/2 cup flour
- 1/2 cup carob powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup butter (room temperature)
- 2 eggs
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, combine the flour, carob powder and salt. Mix well and set aside.
- In a separate mixing bowl using an electric hand held mixer (or KitchenAid), cream the butter and sugar together until fluffy. Add the eggs and vanilla and beat again until combined.
- Add the dry ingredients to the wet and mix well until there are no lumps. (It will be thick).
- Grease a 9X9 glass baking dish and pour the batter in, evening out with a knife.
- Bake for 30 minutes, checking the center with a toothpick to make sure it is done. If the toothpick comes out wet, bake an additional 5 minutes.
- Allow to cool for 10 minutes before cutting in 1 1/2"squares.
- I always double this recipe, use the same sized pan and bake for an extra 10 minutes!