These brownies are a delightful concoction that benefited from a lack of planning.
A friend asked for something super chocolaty to inspire us at our annual independent living center board retreat, so of course I agreed to whip something up. Assuming I had all the necessaries, I woke up early to bake before our meeting — only to discover a serious lack of white sugar and no brown sugar. What is a girl to do in such dire straits? Improvise!! And so were born these Dark Chocolate Maple Cinnamon Brownies.
1 1/2 cups unbleached all-purpose flour
4 tablespoons Hershey’s Special Dark cocoa powder
1/2 teaspoon salt
1 teaspoon espresso powder
1 teaspoon cinnamon
1 1/2 cups unsalted butter
6 cage free organic eggs
18 ounces semisweet chocolate chips
¾ cup organic sugar
3 tablespoons 100% maple syrup
2 teaspoons vanilla extract
How I Made Them:
Preheat the oven to 350 degrees and prepare a large 9×12 glass baking dish with baking spray.
Combine the dry ingredients in a large bowl, sifting together with a fork until thoroughly combined. Put the chocolate chips in a very large mixing bowl. In a glass bowl, melt the butter in the microwave.
Pour the melted butter over the chocolate chips and stir until the chocolate is melted and smooth. (You may need to microwave the chocolate a bit to get all the way to smooth.) When the chocolate and butter are smoothly combined, add the sugar and then the maple syrup. Stir until combined before adding the eggs in two batches, stirring to mix everything well between the two. Add the vanilla and give it one more stir.
Mix the dry ingredients into the chocolate mixture in three batches, combining thoroughly in between each batch. You will have a thick batter.
Transfer the batter to the prepared baking dish. Bake in the center of the oven for 25 minutes or until a cake tester comes away with a little chocolate crumb. Let the brownies cool a bit before serving.
How They Turned Out:
Dense, very chocolaty, not too sweet — the perfect base for a fudge sundae or a pile of homemade whipped cream.