Whichever you choose, that is exactly what I produced the other evening. The urge for something sweet came upon me as I was making dinner, so I quickly made a batch of brownies. I thought I had some walnuts in the freezer, but when I looked I had every type of nut but… so I sprinkled the top with a few leftover chocolate chips I found in the fridge and some shredded coconut hidden in the freezer (I still prefer nuts, though). Into the oven went the pan while I served dinner. We were having such great conversation that I forgot all about my brownies until my nose picked up a strange scent —— oooh, burnt chocolate. I made a quick retrieval and sent them upside-down to a rack to cool. The edges were pretty crispy, but I sawed them off and savored the slightly smoky taste of the remainder. Here’s the recipe; should you make it, please don’t let it burn.
1 cup sifted flour
½ cup sifted cocoa powder (I used Hershey’s new Special Dark Cocoa Powder)
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 ¾ cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ cup toasted walnuts – if you have them
Preheat the oven to 350ºF.
Lightly coat the interior of an 8-inch square baking pan with Baker’s Joy or other nonstick vegetable spray. Set aside.
Combine the sifted flour, cocoa powder, and salt. Set aside.
Cream the butter and sugar in the bowl of a standing electric mixer fitted with the paddle. When light and fluffy, beat in the eggs, one at a time, followed by the vanilla. Add the dry ingredients, a bit at a time, beating to blend. Fold in the walnuts (or whatever you like to add to your brownies).
Scrape into the prepared pan and transfer to the preheated oven. Bake for about 25 minutes or until a cake tester inserted into the center comes out clean.
Remove from the oven and set on a wire rack to cool for about 15 minutes. Cut into squares while still warm, but leave in the pan until cool. Unless you have burned them – in this case, upend them quickly to stop any further cooking.
judithchoate.com 
Still an inspiration – I do enjoy your blog! Will have to try the special dark cocoa. I do love the SD chips.
Thanks for visiting – I like the Special Dark Cocoa Powder – as you can see the brownies were – forget about the burnt part – much darker and richer than usual – top that with dark chocolate chips and you get a blue ribbon!
Judie, the two Steves, and Loupe Digital
They look delicious despite issues! I’d certainly not let them burn 😀
They were tasty – and I know you wouldn’t burn yours!
judie
Been there, done that! You can’t lose with chocolate though. 🙂
Bet if you make them, you won’t burn them –
Judie, the two Steves, and Loupe Digital
In a pot over medium heat, whisk together almond milk and unsweetened cocoa powder. Stir in the stevia and coconut until completely combined and remove from heat. Spread coconut mixture out on a parchment or silicone mat lined baking sheet, and bake in the oven at 350F for 25-30 minutes, depending on how crunchy you like it. Stir the granola about 15-20 minutes after it has been in the oven. Check pretty frequently in the final minutes of baking to make sure it doesn’t burn. Let cool completely before storing in an airtight container. (It will last longer if kept in the fridge.) Remember, the granola will harden a little bit as it cools, but not too much.
Scoop dough out by the tablespoonful onto prepared baking sheets. Bake for 10 to 13 minutes until toasted brown on top. Remove from the oven. Allow to cool for 5 minutes before removing to a wire rack to cool completely.