rendezvous at midnight brownies •

Maybe it was the weather; the thunderstorms that rocked the house at 3:00 a.m. and woke me up. Maybe it was the fact that it was still raining this morning, and that the temperature outside was warmer than inside our home. Or that I had to take a darling to the doctor...again. Maybe it was the $400.00 bill down at Joe’s Auto Repair waiting for me. For whatever reason I needed something chocolate...and fast! I initially thought I would bake a batch of peanut butter brownies. As I pulled out the ingredients, however, the chill of the house really started to get me down. I changed my mind midstream, dreaming of warmer spices and heat. So I came up with this recipe—dark, seductive, and subtly spicy. Just like a rendzvous at midnight.

Rendezvous at Midnight Brownies •

Preheat the oven to 350 degrees

In a microwaveable bowl melt together:

2 ounces bittersweet chocolate, coarsely chopped

2 ounces unsweetened chocolate, coarsely chopped

1/2 cup (3 ounces) semi-sweet chocolate chips

8 tablespoons unsalted butter

3 tablespoons Hershey’s® Cocoa Special Dark

Microwave on high for one minute, stir and set aside to finish melting. After this mixture cools down a bit, mix in 1 cup wet okara* (this is referring to the okara straight from your machine), 2 teaspoons vanilla, 2 teaspoons chipolte pepper in adobo sauce (smooshed well with a fork). Is that a cooking term, “smooshed”?

In a large mixing bowl sift together:

1 cup white unbleached flour

1 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

Sweetened whipped cream and chili powder for garnish (optional)

Add the chocolate mixture to the dry ingredients, mixing well. Spread into a foil lined (grease the foil) 8" x 8" square baking pan. Bake for approximately 35 - 40 minutes. Do not overbake! Cool completely before removing the foil and cutting into small squares. Split brownies in half and spread a layer of whipped cream in-between layers. Place a dollop of whipped cream on top and sprinkle with chili powder.  

*Note: You can substitute 2 large eggs, beaten, for the wet okara.

dark chocolate cherry brownies •

Well, the temperature outside yesterday passed 60 degrees, and we actually had sunshine! I thought it called for a celebration. Which means, of course, CHOCOLATE. And not just milk chocolate but rich, dark chocolate. With the addition of okara, these brownies are more cake-like than fudgy, but are they delicious.

Dark Chocolate Cherry Brownies •

Preheat oven to 350 degrees.

In a microwaveable bowl melt together:

1/2 cup semi-sweet chocolate chips (3 ounces)

4 ounces bittersweet chocolate, coarsely chopped

3 tablespoons Hershey’s® Cocoa Special Dark

4 tablespoons butter

Microwave on high for one minute, stir and set aside to finish melting.

In a large mixing bowl sift together:

1 cup white unbleached flour

1 cup dark brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup ground or chopped walnuts

Toss in 1 cup dried tart cherries.

In a small mixing bowl stir together:

1 cup wet okara (this is referring to the okara straight from your machine)

2 teaspoons vanilla

Add the chocolate mixture to the okara mixture. Add the wet ingredients to the dry ingredients, mixing well. Spread into a greased 8 x 8 square baking pan. (To make it easier to cut, line your pan with a sheet of foil that overhangs the edges an inch or two. Spray the foil with cooking spray, then spread your batter. When it is finished baking, just lift out the foil and you can cut perfect squares with no waste....and that is important when you are serving something chocolate!) Bake for approximately 35 - 45 minutes. Do not overbake.