Cooking with Chocolate and Cocoa

Brownies made with cocoa

Pasilla mole Yield: 12-15 servings
 

Ingredients

¾ cup butter (170 g)
1+½ cup sugar (320 g)
2 teaspoon vanilla
3 eggs
¾ cup all-purpose flour (100 g)
½ cup cocoa powder (70 g)
1 teaspoon baking powder
a pinch of salt (optional)
3 oz (100 g) chopped pecans or walnuts (optional)

Method

1. Preheat oven to 180 deg C / 350 deg F / Gas mark 4.
2. Line a 33 x 23 cm / 13 x 9 in cake tin with greaseproof or other non-stick paper and grease the tin.
3. Melt the butter.
4. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder and melted butter.
5. Add chopped nuts.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
7. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.


Variations

A: Instead of all-purpose flour + baking powder you may use self-raising flour.
B: Instead of eggs you may use 3/4 cup med firm drained tofu (suggested by Jennifer, March 2008)

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