- 10 tablespoons butter, room temperature
- ½ cup brown sugar, packed
- ½ cup white sugar
- 2 eggs, cold
- 1 teaspoon vanilla
- ¾ cup cocoa powder
- ½ cup cricket flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
Yield: 9 brownies
Grease a 9- by 9-inch baking pan. Preheat the oven to 350°. Beat the butter and sugars for 2 minutes on high until well combined. Add the eggs and beat for 2 more minutes until the batter is thick, fluffy and uniform in texture (graininess of sugar should be almost gone). Add the vanilla and beat again.
In a separate bowl, mix the cocoa powder, cricket flour, baking powder and salt. Beat on low for 15 to 30 seconds until just incorporated. Fold in the chocolate chips and pour into the baking pan.
Bake for 30 to 35 minutes until a toothpick inserted 2 inches from the edge comes out clean.
Edible Michiana original recipe
Related Stories & Recipes
These decadent, chewy brownies are perfect way to get teff flour into your dessert regimen. No one will know these are gluten-free.
Adapted from a recipe by Claire Smith of T...
Try this recipe with pawpaw alone, or make things a little more interesting by adding vanilla, walnuts or other complementary ingredients.
I love desserts that take just a few ingredients from the pantry and farmers market to make an easy, sophisticated treat. This dense, moist cake plays well with the earthiness of raw beets. Ser...
Once you’ve tried the cocoa powder and fleur de sel toppings below, feel free to experiment with whatever you like. Cayenne, ginger, lavender, nuts and cinnamon have all gotten rave reviews at our ...
In the Swedish kitchen you can never be afraid of butter. This recipe is all about butter … and a little chocolate. Although they are served at most Swedish cafés, chokladbollar are very popular fo...
These flower cookies are one of the charming desserts I hold dearest. They remind me of something Lewis Carroll’s Alice might encounter, long after she falls down the rabbit hole into Wonderland. P...