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Cocoa Brownies
5 from 6 votes

Cocoa Brownies

It doesn't get any better than these Cocoa Brownies! Rich, chewy, AND gooey.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 16 or
Course: Dessert
Cuisine: American

Ingredients

  • 10 tablespoons butter unsalted
  • 1 1/4 cups granulated sugar
  • 3/4 cup cocoa powder unsweetened (natural or Dutch-process
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract pure
  • 2 egg large, cold
  • 1/2 cup all-purpose flour 64 grams

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes.
  5. 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