Cocoa Brownies
User Reviews
5.0
9 reviews
Excellent
Cocoa Brownies
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It doesn't get any better than these Cocoa Brownies! Rich, chewy, AND gooey.
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Ingredients
- 10 tablespoons (141 grams) unsalted butter
- 1 1/4 cups (250 grams) granulated sugar
- 3/4 cup plus 2 tablespoons (75 grams) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup (64 grams) all-purpose flour
Instructions
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes.
- Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Notes
- From Bittersweet by Alice Medrich - seen on Honey & Jam
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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