Dark Chocolate Brownies

These brownies are incredibly dark in flavor. They are a bit on the bitter side, so if you like a sweeter brownie add a larger quantity of sugar. I think they are perfect for a scoop of ice cream. Let the brownies cool before removing them from the pan, as they will crumble when hot (still taste good though!)

1 cup butter
1.75 - 2.5 cups sugar
4 large eggs
scant 1.5 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla
1.5 cup flour
4 ounces of dark chocolate, chopped (or about 2 cups dark chocolate chips)
Nuts if you so desire!

Preheat the oven to 350°F. Lightly grease a 13″ x 9″ pan.

Melt the butter in a saucepan over low heat.

Add the sugar and melt just until sugar is dissolved. Remove from heat.

In another bowl, crack eggs and beat them with the cocoa, salt, baking powder, and vanilla until smooth.

Stir the butter mixture into the egg mixture until smooth.

Stir in the flour and chocolate. Pour into pan and bake for 20-25 minutes, or until a toothpick comes out mostly clean. Cool before serving.

Cilantro Pesto Dip

This is a raw food that we love to eat with crackers or blue corn chips (not raw!) Many of our friends who dislike cilantro have enjoyed this dip. You have to remember to soak the nuts/seeds the night before.

1/3 c. raw brazil nuts
1/3 c. raw sunflower seeds
1/3 c. raw pumpkin seeds (pepitas)

4 cloves garlic
2 c. packed cilantro/coriander
2/3 c. olive oil
4 T. lemon juice
2 t. dulse powder (optional)
Sea salt to taste

Soak the nuts and seeds overnight in a quart of water and rinse.
Process the garlic and nuts/seeds until sandy textured.
Add the cilantro, oil, lemon juice, dulse and salt and process until it is a smooth paste (although sometimes I don't do it too smooth).
Serve with veggies, chips, crackers or other favorite dippers.

This does freeze well, although we never have any left for freezing.