Brownies to Die For
photo credit: Sweet Laurel Bakery
So this isn’t really an art post, per se, but I do see cooking as another form of art. I love to cook and bake, and it’s even more enjoyable when my kiddo jumps in to help. He’s been experimenting with baking cakes almost every morning since…well, for quite some time now. A little of this, a dash of that. And just enough batter to fill one ramekin. A single-portion breakfast cake, if you will. And no recipe shall be repeated. Haven’t a clue what’s in them. But he’s doing something right because they’re pretty dang good.
Wanna know something else also good? Brownies! The other day I stumbled upon the ooiest gooiest chocolate brownie recipe from Los Angeles bakery, Sweet Laurel Bakery, and I felt like I quite possible hit the jackpot of all brownies ever made. Here’s the recipe…not too many ingredients (don’t be alarmed by the quantities…it’s worth it!) One bowl. One baking dish. And just a spoon to stir. Not nut-free but would probably work with sunbutter substitute!
2 cups smooth almond butter
1/2 cup cacao powder
1 1/4 cup 100% maple syrup
2 organic eggs
1 teaspoon baking soda
1/2 teaspoon pink salt
1 cup chocolate chips
Preheat oven to 350.
Stir all ingredients in a bowl.
Bake in 8x8 dish lined with parchment paper for 25 mins.
Dare you to not eat some for breakfast.