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Warm butter in saucepan over low heat until melted, then remove from heat.
Stir in sugar until dissolved, then cocoa powder, then eggs, mixing until smooth.
Gently add flour, stirring only until just mixed in.
Pour batter into greased 9-inch casserole dish.
Bake at 325°F for 40-45 minutes, or until the edges pull away from the walls and an inserted toothpick comes out clean.
I make this brownie recipe semi-regularly because it slaps. Yes, all the ingredients are mixed together in the pan. You can pour the butter into a bowl, but then you have another dish to clean. If made with a cast iron pan, they can be baked in it too, but this usually means that the pan winds up a bit hard to clean, and the brownies a bit difficult to get out. Also it's horrifically hot when you remove it from the oven.
Full disclosure that I make this exclusively with a convection oven; for a regular oven you may want to increase the temperature to 350°F and reduce the baking time by 5-10 minutes.
If you're in the mood, you can also add chocolate chips (about 3/4 cup right before the flour), and a bit of salt and vanilla probably is good for the flavour.
Mash chickpeas, olive oil, and garlic in medium bowl. I use an immersion blender; others may need to resort to cruder means.
Stir tahini and lemon juice into hummus, mixing well.
Add spices all at once. Taste now to decide what needs to be adjusted.
Serve with bread, crackers, vegetables, or anything you could dip.
All measures are approximate. All spices should be adjusted to taste; feel free to omit spices you dislike or use a spice mix. Using garlic powder instead of cloves is an easy shortcut, as is bottled lemon juice instead of fresh squeezed.
Use as a dip for chips, bread, vegetables, et cetera, or as a topping in a sandwich. Pairs well with tzatziki.
Mix muesli and yogourt in cereal bowl. Add raisins and nuts. Drizzle honey overtop and add cinnamon. Mix well.
All measures are approximate. The raisins can easily be swapped out with just about any dried fruit, as can the walnuts with any nuts or seeds. I personally really like dried cranberries and pumpkin seeds. The plain yogourt can be swapped out for vanilla yogourt or any other flavoured yogourt, but if sweetened I'd recommend cutting out the honey. The honey can be swapped for maple syrup. Try adding other stuff too, like hemp hearts or ~ fancier ~ dried fruits.
Strain yogourt and cucumber, seperately, for at least two hours.
Mix cucumber and yogourt in small mixing bowl.
Add garlic, olive oil, and lemon juice, mixing well
Stir in all spices. Taste now to adjust spices.
Serve with bread, crackers, vegetables, or anything you could dip.
All measures are approximate. You do not have to strain your yogourt and cucumber, but if you don't your tzatziki will be watery. Ideally, both are drained overnight, but only rarely do I have my shit that together. Also, try drinking the cucumber juice.
Feel free to omit any spices or include new ones. Dill and mint often go quite well, as does cilantro.
Use as a dip for chips, bread, vegetables, et cetera, or as a topping in a sandwich. Or just eat it straight out of the bowl like I do. Pairs well with hummus.