Brownies Made With Cocoa Powder
User Reviews
4.9
Brownies Made With Cocoa Powder
Description
This brownie recipe begins by melting butter and combining it with sugar, cocoa powder, and salt over a simmering water bath, ensuring even melting and flavor melding. Once slightly cooled, vanilla extract and beaten eggs are incorporated vigorously to aerate the batter. A mixture of flour and baking powder is added and stirred thoroughly, promoting a uniform texture without under-mixing.
Optional chocolate chips and chopped walnuts can be folded in to add bursts of chocolate creaminess and nutty crunch. The batter is baked in a lined 8-inch square pan at 325ºF until set with a crisp top and moist interior.
The resulting brownies are classic and versatile — fudgy with a pronounced cocoa taste balanced by butter and sugar sweetness. They serve well as a straightforward homemade dessert or snack, enjoyed plain or with accompaniments like ice cream.
Ingredients
- 10 tablespoons butter unsalted
- 1 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract pure
- 2 egg large
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips optional
- 1/2 cup walnuts optional, chopped
Instructions
- Position your oven rack in the lower third of your oven.
- Preheat oven to 325ºF
- Line a 8-inch square pan with parchment or alumni paper. Spray lightly with non-stick cooking spray.
- Combine butter, sugar, cocoa powder and salt in a large bowl, preferably glass, and place bowl over a pan of water that is just barely simmering. Stir occasionally until butter is melted and mixture is combined.
- Remove from heat and allow to cool for 5-10 minutes. You do not want the mixture too hot when you add the eggs.
- After mixture has cooled slightly, add vanilla and mix well.
- Add eggs, one at a time, and beat vigorously until very well mixed.
- In a separate bowl combine flour and baking powder, and stir to combine.
- Add flour mixture to batter, and mix very well to combine. While we are often told not to over mix brownies, this batter needs to be stirred vigorously. Stirring about 40 strokes with a spoon is a good guide.
- If adding chocolate chips and or nuts, fold them into the batter.
- Bake for 30 to 35 minutes, or until a tester comes out with some moist crumbs attached. Allow to cool on a wire rack.
- Serve and enjoy. If not eating the same day, wrap or cover tightly.
Notes
- This recipe is adapted from Alice Medrich's Best Cocoa Brownie Recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 86mg | 4% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 260IU | 5% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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