Welcome to Freezer Food Friday! I hope you had a wonderful Christmas with your family and were able to enjoy your day together!
Here is today’s recipe for the freezer. Post your recipe and link it below at Mr. Linky. Thanks for your participation!
Makes 60 bars, 3/4 inches wide and 1 1/2 inches long
These cookies are light, but are quite chocolatey and have a slightly different texture than brownies. I cut them very small, almost bite size. They are simple to make and freeze very well.
1 cup unbleached flour
3/4 cup unsweetened cocoa powder
12 tablespoons unsalted margarine, at room temperature
1 cup sugar (scant measure)
3 large eggs, at room temperature
1 tablespoon vanilla extract
7 ounces imported bittersweet chocolate, coarsely chopped
Preheat oven to 325°.
Grease a 9 x 13-inch baking pan and line with wax paper, leaving about 1 inch of the paper overhanging the two shorter sides.
In a small bowl, combine flour and cocoa powder. Set aside.
Beat margarine with a balloon whisk at medium speed, adding sugar gradually until the mixture is light and fluffy. Add the eggs one at a time, and the vanilla extract.
Fold in the dry ingredients with a rubber spatula until well combined. Stir in half of the chopped chocolate.
Spread batter in the prepared pan. Sprinkle the top evenly with the rest of the chocolate. Bake for 25 minutes, or until the sides have begun to pull away and a cake tester placed in the center is slightly moist. Place on a wire rack to cool completely.
Grasping the edges of the wax paper, remove the cake from the pan and cut into the size or shape of your choice.