This recipe is for Rob, who is one of our loyal-est guests – having visited us for well over twenty years now. I serve these brownies at teatime last week and Rob has asked for the recipe. I’m amazed that I could tempt him away from ruggalach. I think that the secret to these brownies is the icing. It’s just butter and very strong chocolate, melted together.
Line a square baking pan with parchment and spray with cooking spray. Preheat the oven to 325 F.
½ cup canola oil
1 cup sugar
1 tablespoon vanilla extract or vanilla paste (I use vanilla paste)
1 tablespoon coffee extract ( get mine at the health food store)
½ cup flour
1/3 cup cocoa (I use Van Houten or Droste’s)
¼ teaspoon baking powder
¼ teaspoon salt
Mix the dry ingredients in a bowl. Mix all of the wet ingredients in another bowl. Mix the ingredients of the two bowls together until smooth. Turn into baking pan and smooth top. Bake for 30 minutes. Cool completely before frosting.
½ stick (¼ cup) unsalted butter
1 cup chocolate (I use part Ghirardelli 60% chips and part Trader Joe’s 70% “Pound Plus” bar)
Melt the ingredients together in a Pyrex cup, either on the stove while the brownies are baking, or for a minute in the microwave. Mix thoroughly and ice the brownies once they are cool and on your serving dish.
You can vary these brownies by adding a teaspoon of peppermint extract to the icing. Or you could spread the brownies with raspberry preserves and pipe the icing on top of that using a small plastic baggie with the corner snipped.