Moroccan Spiced Brownies
1 cup sugar
½ cup + 2 tbsp Butter
2 eggs
6 tbsp E. Guittard Cocoa Rouge Rare Red Dutch process unsweetened cocoa powder, or
other unsweetened cocoa powder
1 ½ tsp Ras El Hanout Moroccan spice blend
1 tsp vanilla extract
½ cup all-purpose flour
Heat oven to 325 degrees.
Cream together the butter and sugar until light and fluffy.
Add eggs and blend well.
Mix in vanilla, cocoa, flour, and Ras El Hanout until smooth.
Divide batter evenly into eight 8 oz. ramekins OR an 8×8″ greased cake pan.
Place ramekins on a cookie sheet and bake at 325 for 20-25 minutes; or until a toothpick inserted in the center comes out clean.
To serve, dust with powdered sugar and serve with sweetened whipped cream.
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