The Perfect Brownie

Jeff loves chocolate. REALLY loves chocolate. He eats a little bit every day and attributes this to his perpetually sunny disposition. Brownies are difficult, however, because Jeff is also allergic to milk. It took me a while but I finally tweaked the perfect chewy, moist, chocolatey brownie made entirely of cocoa powder (no milk chocolate chips here). When Jeff is around, these brownies certainly don’t stick around long.

 Classic (and Dairy-Free) Brownies
from my own experimenting in the kitchen
makes one 8×8 pan

1/2 cup margarine (or butter), melted
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened, sifted cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

3 tablespoons margarine, softened
3 tablespoons unsweetened, sifted cocoa powder
1 tablespoon honey
1/2 teaspoon vanilla extract
enough icing sugar to make a thick frosting

Preheat oven to 350 degrees F (175 degrees C). Melt margarine and mix sugar in very well. Add beaten eggs and vanilla, and mix well. Sift in cocoa,  flour, salt, and baking powder. Spread batter into greased 8 inch pan and bake for 25 to 30 minutes. The top should look set and fairly dry, although the inside will still be moist. Be careful not overcook.

Combine frosting ingredients and mix very well. Spread frosting over brownies while they are still warm, then cool completely. Slice and enjoy!


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