I must confess: recipes make me impatient. Thus, I often make them up on my own, or use a recipe as a guideline and freehand the rest.
As a result, sometimes my experiments don’t turn out the way I had hoped.
For example, these brownies that I made last week were a little dry, but nothing some extra chocolate chips won’t fix! They were really fun to make because the friend I was babysitting for is into organic and raw foods, so I got to play around with some of her ingredients!
Original Recipe for Chocolate Chip Cookies:
3/4 cup butter
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cups, plus 2 TBS all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 (12 oz) pkg semi sweet chocolate chips
– – – – –
Preheat oven to 350.
Combine wet and dry separately and then mix together.
Fold in chocolate chips last.
Spoon on a prepared baking sheet.
Cook for 10-15 minutes (until golden brown).
My RE-INVENTION that turned into chocolate brownies :)
1. I preheated the oven to 350
2. Crisco-ed a 9×9 pyrex glass pan
3. In a large bowl, I mixed:
- almost 3/4 cup of crisco (I couldn’t find butter)
- 3 TBS apple butter (fat substitute)
- 2/3 cup organic brown sugar
- 1 1/2 TBS raw honey (sugar equivalent)
- 2 large cage-free eggs
- 2-3 tsp water (for crisco)
- 2 tsp vanilla extract
- 3 TBS organic cocoa powder
4. In a separate bowl, I combined:
- 1 tsp baking soda
- 3/4 tsp salt
- almost 1 cup spelt flour
- 1/4 cup oats (to add texture)
- 1/4 cup sorghum flour
- approx 1/4 cup rice flour
- 3 TBS buckwheat
- 2 TBS flaxseeds
- 1 cup walnuts (to also add texture)
5. Then I added mixed ingredients with wet ingredients.
6. I baked it for approximately 25 minutes. Used a toothpick to test done-ness. Brownies were a bit overcooked, but still moist while warm :)