Since Zoë has entered her “helper” phase, we’re trying to get her involved in helping out with as many things around the house as possible. She loves to help with laundry, clean up water with towels, sweep, etc.
Recently, we’ve started having her help us cook. Both Brian and I learned to cook from a young age, and I think that has a strong influence on the fact that we make almost everything we eat from scratch.
So, we have her help us make scrambled eggs in the morning. And anytime something needs to be mixed, we let her help do that. She loves it.
I feel like I haven’t gotten as much one-on-one time with Zoë as I’d like lately, so last week we made brownies together while Kaylee was napping.
They came out delicious and it was a very easy recipe to follow, so I wanted to share it with you.
These are a very dark, rich fudge-like brownie rather than a cake-like brownie. We all really liked them, so I’ll definitely be making this recipe again.
Cocoa Brownie Recipe
- 1 stick unsalted butter
- 1 ¼ cups sugar
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup flour
- 2/3 cup walnut pieces (optional)
- Position the rack in the lower third of your oven and preheat to 325° F
- Line the bottom and sides of an 8” x 8” baking pan with parchment paper or foil (leave an overhang on two sides)
- Place the butter, sugar, cocoa and sea salt in a medium glass bowl
- Put the bowl in the microwave and heat until the butter is melted and the mixture is smooth and hot
- Set the bowl aside until the mixture is just warm (not hot)
- Stir in the vanilla
- Add the eggs and stir vigorously
- When the batter looks thick, shiny and well blended, add the flour and stir until you can’t see it
- Beat vigorously for 40 strokes with a wooden spoon or rubber spatula
- Stir in the nuts, if using
- Spread batter evenly in the lined pan
- Bake for 35-40 minutes, or until a toothpick plunged into the center emerges slightly moist with batter
- Let cool completely on a rack
- Lift up the ends of the parchment or foil liner and set the brownies on a cutting board
- Cut into 16 squares
Tips and Modifications
- I think these get better after they have been cooled in the fridge
- If you’re using a larger pan, make sure to double the recipe or the brownies will come out very thin