Skintrack Recipes: Try These Brownies!

In the past, it's mostly been granola bars or leftovers passing my lips during a day out touring. Recently though, I've been trying to pull away from pre-packaged, single-wrapped food items in an effort to cut back on my waste. So while last night's chicken pot pie could be on the lunch menu, there are other options out there too. 

While trying to search out easy recipes to make in the mornings, I stumbled on to Backcountry Mag's 'Recipes For The Skintrack And Apres' series. I've tried the pancakes, brownies and the maple cherry sea salt energy balls so far, and can attest that they have all met rigorous simplicity standards, create minimal dishes to be washed, and will survive several hours in a jacket pocket with even the occasional tomahawk. 

Check out this most recent recipe by Lily Krass, co-author of Beyond Skid: A Cookbook for Ski Bums.



DOUBLE CHOCOLATE ESPRESSO BROWNIES
Ingredients:

1 cup unsalted butter
2 cups sugar
¾ cup cocoa powder 
4 eggs
1 tsp. vanilla extract
¼ tsp. salt
1 packet of instant coffee
1 ¼ cup flour*
1 tsp. flake sea salt, plus more to top
*For gluten-free brownies, you can sub gluten-free all-purpose flour, or 3/4 cup almond flour and 3/4 cup oat flour with great results. 

Directions:

Preheat your oven to 350°F and butter or oil an 8×8” baking pan.
In a medium bowl, mix cocoa and sugar.
Melt butter in the microwave and add to cocoa and sugar mixture. 
Stir in eggs, vanilla, and espresso. 
Add flour and salt and stir until just combined. 
Pour mixture into baking pan and bake for 45-50 minutes. 
Sprinkle with flake salt and let cool before packing up.