creative
lapis_lazuli's birthday, I had decided to make brownies. Not just any brownies (she's wheat-intolerant, and because I like to mess with recipes,) I tried something slightly different. The result: some of the best tasting brownies I have ever had! Here's my recipe (modified from cocoa tin).Szechwan Wheat-Free Brownies
1 Stick (lightly salted) butter (1/2 cup)
1/2 cup dutched powdered cocoa (I used Saco premium cocoa)
1/4 to 1/2 teaspoon of Chinese Five-spice powder
1 cup sugar
2 eggs
1/2 cup spelt flour
Preheat oven to 350F. In a two quart saucepan, melt a stick of butter (plus a little extra if used to grease the pan). Grease a 8x8 in aluminum foil pan. Remove the saucepan from heat, add cocoa and five-spice powder to butter. Stir until blended. Add 1 cup of sugar, mix well. Add two eggs, one at a time, mix thoroughly. Fold 1/2 cup of spelt flour into chocolate mix (do not overmix, just mix to incorporate flour). Pour from saucepan into greased pan and bake about 30 minutes until toothpick or knife inserted in center comes out clean. Makes about nine brownies. Serve with vanilla ice cream, whipped cream, and maraschino cherry.
