Equal Exchange Brownies

Equal Exchange describes the brownies made from this recipe as “rich and chocolaty — maybe the best brownies you’ve ever made.”

I couldn’t agree more. In fact, they are so rich I cut them into 36 bars (instead of 12). CJK

Equal Exchange Brownies

(Moosewood Cookbook)

2 1/2 sticks butter, melted

1 cup Equal Exchange baking cocoa

3 cups dark brown sugar, lightly packed

5 eggs

1 tsp. pure vanilla extract

1 cup unbleached white flour

Preheat the oven to 350°F and spray a 9 x 13-inch baking pan with no-stick cooking spray.

Beat the cocoa into the melted butter with an electric mixer until smooth. Add each of the remaining ingredients in turn, beating after each addition until smooth.

Pour the batter into the pan and bake for about 25 minutes,* until the middle is set and the edges pull away from the sides of the pan.

Yield: 12 generous brownies

A note from Carol: *Ovens vary and so do baking circumstances. (For instance, temperature and humidity levels — either in your kitchen or outside — can affect the way your brownies turn out.) I've made this recipe several times and found that different batches have required between 25 and 40 minutes of baking. If yours are not done after 25 minutes, I recommend checking on them after each additional five minutes. Remove them from the oven when the sides have shrunk slightly away from the edges of the pan. The center of these fudge-style brownies will still be slightly gooey, but will firm up during cooling.

Equal Exchange offers a number of recipes on their website, some of them from Moosewood cookbooks, others submitted by individuals who enjoy using and promoting Fair trade products. I can guarantee that at least one recipe — if not most of them — on their lengthy list will be sure to pique your interest and palate.