Quick and Easy Cocoa Brownies

Last week our good friend, Ed, was here helping Jim with some renos and maintenance. Normally, my job during this kind of work is to make supply runs to Home Depot and feed the guys so they can keep working. This time, however, I wasn't going to be here and they'd have to fend for themselves. Still, I wanted to leave them with a little treat before I flew out the door so I whipped up these quick and easy brownies, mostly because I had the ingredients on hand and it's one of the fastest recipes I've got, but also because nothing says "thanks for installing a new sink vanity" like chocolate.

I wasn't planning to share this recipe with you since I already have one (delicious!) brownie recipe on here, plus a recipe for fudgy cocoa cookies, and not to mention this ever-popular mocha porter chocolate cake. I thought maybe enough is enough, but then I came to my senses and remembered there is no such thing as too much chocolate!

So the next time a chocolate craving hits when you're in a hurry and your pantry is down to the basics —or you want to thank somebody in a deliciously meaningful way— whip up a batch of these brownies and lose yourself to chocolate in no time flat.

Quick pan prep: just press in a sheet of parchment paper and crimp over the edges.

Quick and Easy Cocoa Brownies

These brownies are made with cocoa powder instead of chocolate, which makes for a soft, tender texture. It also means they mix up quickly by cutting out the extra step of chopping and melting chocolate. Another time-saving trick is to use a 9" pan instead of an 8" pan because the thinner layer of batter in the larger pan bakes more quickly than a thicker layer in a smaller pan. If all you have is an 8"pan, go ahead and use it but add a few minutes to the baking time.

• 5 oz (1/2 cup plus 2 Tablespoons) unsalted butter
• 2 1/4 oz (3/4 cup) unsweetened cocoa powder*
• 1 1/3 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 eggs
• 1/3 cup flour
• 1/2 teaspoon baking powder
• 3/4 cup walnut pieces
• 1/2 cup chocolate chips

Preheat oven to 350°F. Line a 9" square baking pan with parchment paper or spray with non-stick baking spray.

Melt the butter in a large glass mixing bowl in the microwave or in a medium size sauce pan on the stove top. Whisk in the cocoa until smooth, then the sugar, vanilla and salt. Whisk in the eggs, one at a time, until fully incorporated.

Sift the flour and baking powder over top and stir with the whisk until just combined. Fold in the walnuts and chocolate chips. Scrape the batter into the prepared pan and bake until the top is slightly puffed and dry, about 24-26 minutes. Let cool (if you can) before slicing and serving.

* I used dutch process cocoa powder in the brownies pictured here, but the recipe works just as well with regular non-alkalized cocoa powder. Use whichever you have on hand.

Double Chocolate Cherry Cookies

Fern Glen Inn • www.ferngleninn.blogspot.com

There are few true emergencies on a sunny Thursday afternoon, but when I posted a photo of these cookies on our facebook page, I created one. These chewy, crackled gems caught the attention of some friends and guests who deserve to indulge in this chocolatey goodness. Double Chocolate Cherry Cookies recipe needed stat! So here it is...

Double Chocolate Cherry Cookies

Makes about 18 cookies 

These moist, chewy cookies get their "double chocolate" moniker from the cocoa powder and the chocolate chips, but you could make these "triple" by replacing half the regular chocolate chips with white chocolate chips. You can omit the dried cherries or replace them with nuts, but they add a bright note and extra chewiness. 

• 1 cup unbleached all-purpose flour 
• 1/4 teaspoon baking soda 
• scant 1/4 teaspoon salt 
• 1/4 cup (2 oz) unsalted butter, melted 
• 1/2 cup granulated sugar 
• 1/2 cup light brown sugar 
• 1/3 cup plain natural yogurt 
• 1 teaspoon vanilla extract 
• 1/2 cup unsweetened cocoa powder 
• 1/3 cup chocolate chips 
• 1/4 cup chopped dried cherries 

Preheat the oven to 350°F. Line cookie sheets with parchment paper or a silicone baking mat. 

In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl, whisk together the melted butter, sugars, yogurt and vanilla extract. Sift the cocoa powder over top and whisk until smooth. Add the flour mixture and stir to just combine. Stir in the chocolate chips and cherries.

Drop the dough in mounds, a scant 2 tablespoons for each cookie, onto the prepared cookie sheets, spacing 2" apart. Bake for 9 to 11 minutes, or until the tops of the cookies are dry and slightly cracked. Let the cookies cool the sheets for 10 minutes then transfer them to the rack to cool completely. Repeat with remaining dough.

Serve warm or at room temperature. Store cookies in an airtight container at room temperature for up to 3 days. Freeze for longer storage. If they last that long.

No-Bake Butterscotch Noodle Cookies

Fern Glen Inn • www.ferngleninn.blogspot.com

If the clock is ticking and you need to whip up a batch of sweets to have on hand for holiday visitors or to bring to a party, you've found the right recipe.


These cookies are a family favourite. More than that, they are family Christmas tradition. My mom has made these every year for the holiday season for as long as I can remember. They may not be as pretty or as festive-looking as many shaped, decorated and colourful cookies you'll find on many dessert trays and tins, but they are soooo good. Be warned: It's impossible to eat just one!


Quick and easy to make, these cookies require no chilling, rolling, cutting or baking. Just mix the dry ingredients, cook the wet ingredients in a pot, then mix together and drop by the spoonful onto waxed paper. They take a bit of time to set, but not long. They keep well so you can make them weeks ahead if you're one of those well-organized people; and they're quite sturdy, making them easy to transport.


Another nice thing about these cookies is they are great to make with kids (or grown-up kids). When I was home to visit my family recently, I pitched in with my mom, my nephew and his friend and we all helped make a big double batch of these. Mom sent a package of them home for Jim and I, but they didn't last long around here!


I asked Mom if she would mind sharing her recipe with the world, and she was happy to oblige. I hope you enjoy them as much as my family does.


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Butterscotch Noodle Cookies 
The crispy noodles, sweet butterscotch and crunchy nuts are an addictive mix. For a chocolate noodle cookie variation, replace the butterscotch chips with chocolate chips. Recipe can be doubled.

3 to 4 cups chow mien noodles, broken so the pieces are about 1” long
1 1/2 to 2 cups chopped nuts (best are pecans)
2/3 cup solid honey (not the liquid kind)
1/2 cup sugar
1/4 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 300 gram package butterscotch chips
50 – 75 grams pure chocolate chips
 
Place the noodles and nuts in a large bowl.
Place the butter, sugar and honey in a saucepan and bring the mixture to a boil.  Remove from heat and stir in the vanilla, butterscotch and chocolate chips until the chips have melted and the mixture is smooth.  Pour over the noodles and nuts.  Stir with a large wooden spoon to coat the dry ingredients.  Drop by spoonfuls onto wax paper and leave to harden up.  Place in an airtight container.  Enjoy.

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Thanks Mom!!!