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Buggies and Red Wine Cocoa-Mo Brownies #BlendsBash #SongBlends #Sponsored

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This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.
photo courtesy Kevin Brookhouser

Last weekend Jake and his merry band of friends headed off to the desert and I was in charge of two meals. Okay, really he was assigned the two meals; however, we all know my Love doesn't cook.

The same week that they were planning, I received a package from my contact at The Book Club Cookbook with the spice blends that I had selected from their collection of Book Blends, TV Blends, and Song Blends. And I set out to use them in the desserts I was sending to the desert.


You can read more about the other creation I made with the Of Spice and Men blend: Forbidden Fruit Thumbprints. And read a bit more about Cocoa-Mo, the Black Onyx Cocoa Powder. Oh, and in addition to the thumbprint cookies and these brownies, I also threw in some Earl Grey Shortbread at Jake's request.


Ingredients makes one 10" square pan of brownies or just over 2 dozen 2" squares
  • 1/2 C flour 
  • 1/2 C 100% cocoa powder (I used a Dutch-process cocoa from Ghirardelli)
  • 2 T Black Onyx cocoa powder (prefer Cocoa-Mo or you can use more regular cocoa powder if you don't have any)
  • 1/2 t baking powder
  • 2/3 C olive oil (I prefer a stronger olive oil for this, such as Arbequina)
  • 3 T red wine
  • 1-1/2 C organic granulated sugar
  • 4 large eggs
  • 1 t pure vanilla extract
  • 1 t coffee extract (or you can use more vanilla extract if you don't have any)




Procedure
Preheat oven to 350 degrees F. Grease or butter an 10" square baking pan.

Whisk together flour, cocoa powder, and baking powder. Set aside.

In a medium mixing bowl, whisk together olive oil, red wine, sugar, eggs, vanilla extract, and coffee extract, if using. Fold in the flour mixture and stir until just moistened. Spread into prepared pan, smoothing the top of the batter with a spatula.

Bake for 45 to 50 minutes or until top is shiny and crackly. A toothpick inserted near the center should come out mostly clean. Cool on a wire rack for at least 15 minutes before slicing and serving.

photo courtesy Kevin Brookhouser

Cue the Beach Boys...if that's appropriate for a desert play list! I'm glad Jake and the crew had a great time driving around in their buggies. And I was happy to bake them some treats for the dunes!

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*Disclosure: I received product for free from the sponsor for recipe development, however, 
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.
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