It’s SRC reveal day! YIPEE! I can’t wait. It’s been FOREVAH! At least it feels like that.
For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign to participate and once a month we’re assigned a fellow blogger in our group. Once we found and create or re-created a recipe on the blog we are assigned, we post about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.
I was assigned Burnt Apple. I love the About Me section. I’ve never not been able to cook, but know many who can’t and feel the way she did until they found their inspiration. I admire her for her ability to turn standard recipes into meals that her family can eat. Having a father with diabetes makes for interesting dinners sometimes. I have to think twice about what to bring, if anything, and what to give him as gifts. He’s such a foodie, I have started making him food gifts I know he’ll use.
But, back to Burnt Apple. I went through ALL the recipes. There are a few I’ll make later or were inspired by for later. There’s some extremely tasty sounding foods there! Like Baked Macaroni and Cheese Balls, Boudin Bakery Garlic Asiago Sourdough Crackers, Moistest Lemon Poppyseed Bread Recipe, White Chocolate Pomegranate Bread, or these Apple Molasses Ginger Cookies to name just a few. You should stop by and check out the recipes list.
But these brownies were just screaming for me to make them!! I’ve been desperately trying to find a good brownie recipe for S to nosh on. He’s not really a cake person, but brownies and cookies he can get into. Of course, brownies and cookies aren’t the healthiest of desserts. Well, cake isn’t either, but I can easily try to make a lower fat cake than I can a brownie or a cookie.
So, for just this once, I made the recipe almost as is. I used the regular sugar and not coconut sugar and egg substitute and not regular eggs. I microwaved the butter then added it to the sugar instead of melting it on the stove. Even the best cooks do that, too, so I didn’t think it was a bad thing to do.
These are fudge-y, chewy, and delicious! They’re very rich for just a few simple ingredients you have in your pantry. They whipped up in a few minutes and baked up in about 20. I mean, how great can this recipe get?? Simple. Easy. Quick. Chocolate. Delicious. I skipped the frosting. We’re not really frosting people. If I make cake for us, sometimes I frost it and sometimes I don’t. The extra sugar just really isn’t our thing. These brownies are lusciously rich on their own without the frosting.
So, make sure you stop by Burnt Apple and make these scrumptious brownies. And make sure to sign for the SRC (Secret Recipe Club) . Next rounds sign up sheet is already up! You don’t want to miss out on the next round. It’s so much fun to find new blogs and review their recipes. Make sure you scroll down and view the other group D reveals!
Double Chocolate Brownies
margarine or butter
whole wheat pastry flour
dark chocolate chunks
- Preheat oven to 350.
- Coat a 9 x 9 inch baking pan with cooking spray.
- In a microwave safe bowl, melt butter on high 45 seconds to 1 minutes or until melted. Pour into a medium mixing bowl and add sugar. Stir with a whisk until combined and allot to sit 5 minutes.
- Once the sugar is dissolved, add the egg substitute and vanilla;l stirring until combined.
- Add the whole wheat pastry flour, cocoa powder, baking powder, and salt and stir well until combined. Fold in chocolate chunks.
- Pour the mixture into a 9 x 9 inch baking and bake at 350 for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before slicing into 9 squares.