BEST HOMEMADE CHOCOLATE BROWNIES WITH COCOA POWDER R…
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, FatContent 13 grams, SaturatedFatContent 8 grams, CholesterolContent 83 milligrams, SodiumContent 82 milligrams, CarbohydrateContent 28 grams, FiberContent 1 grams, ProteinContent 3 grams, SugarContent 22 grams
INFINITELY BETTER HOMEMADE CHILI POWDER - INSPIRED TASTE
Find dried whole chile peppers in most large supermarkets and any Latin market. We use three varieties. Ancho chile peppers are sweet, fruity, and mild. New Mexico chile peppers are fresh, clean and mild. Guajillo chile peppers are smoky and medium hot. You can swap or add other peppers based on what is available to you. We recommend including something that’s sweet and fruity. They add complexity and flavor (in our case, that is the ancho pepper).
Provided by Adam and Joanne Gallagher
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield Makes approximately 2/3 cup
Number Of Ingredients 7
Steps:
- Cut the stems and remove the seeds from peppers. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers).
- Cut each cleaned pepper into small pieces then add to a dry skillet over medium heat. Toast them, stirring occasionally until fragrant, about 5 minutes.
- Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until any dust settles so you do not get a cloud of ground chile peppers in your face.
- Add ground chile peppers to a spice jar then top with the cumin, garlic powder, oregano, and hot smoked paprika. Seal the jar then shake. Store the chili powder up to 6 months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 26, ProteinContent 1 g, CarbohydrateContent 6 g, FiberContent 1 g, SugarContent 2 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
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