I was trying out Callebaut's cocoa powder, but Alice mentioned in the book that most supermarket brands would suffice and advice to just choose one that you like. Both natural and dutch-processed cocoa powder can also be used. "Natural (non-alkalized) cocoa produces brownies with a more complex, fruity and nuanced chocolate flavour and a light reddish-brown colour. Dutch-processed (Alkalized) cocoa yields darker-coloured brownies with a oreo-like flavour." (Click here for more information about cocoa powder.)
Other than a little arm-strength (my workout for the day!), this is a breeze to make. It's a one-bowl-one-spatula-only recipe, and yields a very fudgey, chewy, rich brownie with a candy-like crust. It's a recipe I'll definitely come back to when I have a craving for brownies. Which seems to happen all too often these days.
Cocoa Brownies
Makes 16 large or 25 smaller brownies
Original recipe from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
Ingredients
160g unsalted butter
225g sugar
85g unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs, cold
50g all-purpose flour (unsifted)
65g walnut or pecan pieces (optional)
Steps
Position a rack in the lower third of the oven and preheat the oven to 165°C. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Butter the parchment paper. (I used a 7-inch square pan, and was satisfied with the results.)
Melt the butter in a saucepan set directly over a fire, at the lowest heat setting possible. Add the sugar, cocoa, and salt to the melted butter, and stir with a wooden spoon or spatula until the ingredients are blended.
Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour all at once and stir until you cannot see it any longer.
Stir the entire mixture vigorously with a wooden spoon or a rubber spatula for 40 strokes. No cheating! Stir in the nuts, if using. Spread evenly in the lined pan.
Bake for 20 to 25 minutes, until a toothpick plunged into the center emerges slightly moist with batter. 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. May be kept in an airtight container for 2-3 days.
Original recipe from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
Ingredients
160g unsalted butter
225g sugar
85g unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs, cold
50g all-purpose flour (unsifted)
65g walnut or pecan pieces (optional)
Steps
Position a rack in the lower third of the oven and preheat the oven to 165°C. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Butter the parchment paper. (I used a 7-inch square pan, and was satisfied with the results.)
Melt the butter in a saucepan set directly over a fire, at the lowest heat setting possible. Add the sugar, cocoa, and salt to the melted butter, and stir with a wooden spoon or spatula until the ingredients are blended.
Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour all at once and stir until you cannot see it any longer.
Stir the entire mixture vigorously with a wooden spoon or a rubber spatula for 40 strokes. No cheating! Stir in the nuts, if using. Spread evenly in the lined pan.
Bake for 20 to 25 minutes, until a toothpick plunged into the center emerges slightly moist with batter. 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. May be kept in an airtight container for 2-3 days.
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| Cut the brownie straight down (no sawing!) with a bread knife to make picture-perfect brownies for others. Save the crust for yourself; it's the best part anyway. |
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