SINFUL COCOA BROWNIES
"Because all of the fat in these brownies (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated rather than the finely milled sugar used in chocolate, cocoa brownies have the softest center and the chewiest candy-like top "crust" of all. Use high quality cocoa."
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened baking cocoa powder (natural or Dutch process)*
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs, chilled
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Position the oven rack in the lower third of the oven and preheat the oven to 325 degrees F. Line the bottom and sides of an 8x8-inch baking pan with parchment paper or foil, leaving an overhang on 2 opposite sides.
Combine the butter, sugar, baking cocoa powder, and salt in a medium heatproof bowl and set in a wide skillet of barely simmering water. Heat until the butter is melted and the mixture is smooth and hot. Remove the bowl from the skillet and let stand until the mixture is warm.
Add the vanilla and stir with a wooden spoon. Add the eggs one at a time, stirring vigorously after each addition. Continue to stir until the batter looks thick, shiny and well blended. Stir in the flour. Beat vigorously with a wooden spoon for 40 strokes. Stir in the walnuts. Spread evenly in the prepared pan.
Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out slightly moist with batter. Remove the pan to a wire rack to cool completely.
Lift up the ends of the parchment or foil liner and place on a cutting board. Cut the brownies into squares.
*Any unsweetened natural or Dutch-process baking cocoa works well in this recipe. Natural baking cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. Dutch-process baking cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.
Source: Main Line Entertains by The Saturday Club
"Because all of the fat in these brownies (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated rather than the finely milled sugar used in chocolate, cocoa brownies have the softest center and the chewiest candy-like top "crust" of all. Use high quality cocoa."
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened baking cocoa powder (natural or Dutch process)*
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs, chilled
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Position the oven rack in the lower third of the oven and preheat the oven to 325 degrees F. Line the bottom and sides of an 8x8-inch baking pan with parchment paper or foil, leaving an overhang on 2 opposite sides.
Combine the butter, sugar, baking cocoa powder, and salt in a medium heatproof bowl and set in a wide skillet of barely simmering water. Heat until the butter is melted and the mixture is smooth and hot. Remove the bowl from the skillet and let stand until the mixture is warm.
Add the vanilla and stir with a wooden spoon. Add the eggs one at a time, stirring vigorously after each addition. Continue to stir until the batter looks thick, shiny and well blended. Stir in the flour. Beat vigorously with a wooden spoon for 40 strokes. Stir in the walnuts. Spread evenly in the prepared pan.
Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out slightly moist with batter. Remove the pan to a wire rack to cool completely.
Lift up the ends of the parchment or foil liner and place on a cutting board. Cut the brownies into squares.
*Any unsweetened natural or Dutch-process baking cocoa works well in this recipe. Natural baking cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. Dutch-process baking cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.
Source: Main Line Entertains by The Saturday Club
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Honey Orange Biscotti
- Party Coconut Kisses (Maxwell House recipe, 1951)
- Peanut Butter Chews
- Crisp Oil Cookies (Tortas De Aceite) for Lil
- Streusel Strawberry Bars with Powdered Sugar Icing (using strawberry preserves)
- Oatmeal-Peanut Drops for the Boys (1943)
- Almond Shortbread Cookies (Mantecaditos) - NOT Carla's Sweet's (repost)
- Sugar Cookies (like Lofthouse)
- Homemade Animal Cracker Cookies (using whole wheat flour and wheat germ)
- Italian Pretzels (boiled then baked - using fennel or anise seed)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute