1 1/2 cups all purpose flour
3 tablespoons Dutch process cocoa
12 tablespoons non dairy butter softened
6 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons sugar for sprinkling
Line a 9” round pan, or an 8” square pan with foil, and grease with cooking spray.
In a small bowl, mix the flour and cocoa thoroughly.
In the bowl of a mixer, beat the butter until smooth and creamy. Add the sugar, vanilla, and salt, and mix until combined. Add the flour and cocoa mixture, and beat until just combined. Press the dough into the bottom of the pan. Refrigerate for at least 2 hours.
Heat the oven to 300ºF. Place the pan on a rack in the lower third of the oven. Bake for 65 minutes, or until firm. Sprinkle with sugar while it’s hot. Let cool for five minutes, then cut into pieces using a sharp knife. Enjoy!
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