From Laurie Flarity-White, promoter of small farmers through the UMCOR Coffee Project with First United Methodist Church in Wenatchee, Washington, and promoter of solar cars. She notes, "Here's my 3 favorite brownie recipes, all of which I have made when I sell the Equal Exchange cocoa/coffee/tea/chocolate bars!... I love your products and love it that we are helping small farmers and sustainability at the same time... We all are working toward the same things, making the world a better place for us all!"
Peppermint Patty Brownies
Ingredients:
- 1 1/2 cup butter, softened
- 3 cups sugar
- 5 eggs
- 1 Tablespoon vanilla
- 2 cups flour
- 1 cup Equal Exchange Baking Cocoa
- 1 tsp. baking powder
- 1 tsp. salt
- 1 (13 oz.) package chocolate-covered peppermint patties
Preheat oven to 350 degrees. In mixing bowl; cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, cocoa, baking powder and salt; add to creamed mixture and mix well. Spread about 2/3 of the batter in a greased 13 X 9 inch baking pan. Arrange peppermint patties over top. Carefully spread remaining batter over patties. Bake for 35 – 40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near the center comes out clean (top will appear uneven.) Cool completely before cutting (if you can wait that long!) These brownies freeze well and taste especially good when warmed up in the microwave for a few seconds!
The Best Fudge Brownies Ever
Ingredients:
- 1 cup (8 oz.) butter
- 2 1/4 cups sugar
- 1 1/4 cups Equal Exchange Baking Cocoa
- 1/2 tsp. salt (increase to 1 tsp. if use unsalted butter)
- 1 tsp. baking powder
- 1 Tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 2 cups (12 oz. bag) chocolate chips, or chopped Equal Exchange dark chocolate bars
Preheat oven to 350 degrees. Lightly grease a 13 X 9 in pan.
In large microwave safe bowl (or over low heat), melt the butter. Add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it is hot, but not bubbling; it will become shiny looking as you stir it. (Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.) I heat it a total of about 1 to 1 ½ minutes more in the microwave on high.
Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating until well combined. Spoon the batter into the prepared pan.
Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out with fudgy crumbs clinging to it. The brownies should feel set at the edges and the center. Remove them from the oven and after 5 minutes, loosen the edges with a knife. Cool completely (if you can!) before cutting and serving. Yield: 2 dozen brownies.
Raspberry Truffle Brownies
Ingredients:
Brownies
- 1 cup (2 sticks) butter, melted
- 3/4 cup Equal Exchange Baking Cocoa
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 2/3 cup raspberry jam
- 1 teaspoon raspberry flavor (optional)
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup semisweet or bittersweet chocolate chips (or chopped up Equal Exchange dark chocolate bars)
Raspberry Fudge Glaze
- 1/4 cup raspberry jam
- 3/4 cup semisweet or bittersweet chocolate chips (or chopped up Equal Exchange dark chocolate bars)
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 1/2 teaspoon raspberry flavor (optional)
In a medium bowl, whisk together melted butter, sugar, cocoa, salt, jam and flavoring. Stir in the flour, eggs, and chips. Pour batter into a lightly greased 13 X 9 inch pan, spreading till level. Bake in a pre-heated 325 degree oven for 28 to 32 minutes, until a cake tester comes out clean. (Note: It takes a few minutes longer than this in my oven!) The brownies will look slightly wobbly in the middle. Cool them for 1 hour before glazing.
Combine all the glaze ingredients, cook over low heat, or in the microwave, until the chocolate and butter are melted. Stir until smooth, and spread over the bars. Cool for several hours before cutting the brownies with a knife that you have run under hot water.
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