I wanted to make brownies one day, so I started mixing away. Then I found out I was almost out of cocoa. No cocoa means no chocolately goodness. Not enough cocoa means pale brownies that just don't taste right. I dug through my cupboards looking for a solution. Inspiration hit when I found an almost empty can of gourmet hot chocolate. The flavor wasn't one my kids or I liked, I think it was Irish cream. Anyway, I dumped it into the brownie batter and continued baking.
The result? Extreme deliciousness. Accidental brownies were born. We've made these with other flavors of cocoa. My favorite so far is cherry chocolate, but feel free to experiment. These brownies have a cake-like texture.
1/2 c. butter, melted
1 1/2 c. sugar
1/4 c. cocoa powder
1/4 c. hot cocoa mix, dry
2 t. vanilla
2 t. baking powder
1/2 t. salt
2 c. flour (1 c. whole wheat, 1 c. white if desired)
Mix butter, sugar, cocoa, and cocoa mix. Stir in vanilla, baking powder, salt, and eggs. Beat until smooth and lighter in color. Stir in flour just until mixed. Spread in a greased 9x13 pan. Bake at 350° for 30 minutes. Add frosting when cool, if you want.