In Colombia, lunch is the big meal of the day. If you are still hungry at night you might eat some fruit or a sandwich and be satisfied until breakfast. Sundays seem to be a different matter for us, though. We spend the whole day at church rather than ride the bus back and forth between church services. Usually, I pack a pretty big lunch even though there is no refrigerator in the church kitchen. Somehow when we get back to our apartment in the afternoon though, we’re ready for another biggish meal.
Last night it was hamburgers. You’ve got your dairy, vegetable, fruit, protein, starch= a full meal stacked up. Add a nice beverage and you’re set…until 8:30 when you decide to plug in the oven, and stir up a batch of brownies (you only need one of the last 3 eggs for breakfast tomorrow, right?).
9 o’clock and you’ve got your “midnight snack”.
1/2 c butter
1 c granulated brown sugar
1 t vanilla extract
1/2 c unsweetened cocoa powder
1/2 c flour
1/4 t salt
1/4 t baking powder
Melt the butter with the brown sugar over medium-low heat. Remove from the stove, then stir in the cocoa powder. In a separate bowl, whisk the eggs together with the vanilla extract. Add the cooled butter mixture a little bit at a time to avoid cooking the egg. Sift together the dry ingredients (minus the nuts) before combining this with the egg-butter-sugar mixture. Stir until just moist. Pour the brownie batter into a greased pan. Sprinkle with the nuts.
Bake in a preheated 350*F oven for 25-30 minutes. If you want the texture to be more fudgy, remove the pan from the oven earlier. If you prefer a cake texture, leave the pan in the oven until a toothpick inserted into the middle comes out relatively clean.