Cocoa Brownies – how to make chewy, rich and decadent brownies with cocoa powder.
This week I decided to feature a recipe I tried for the first time last year. I remember very clearly that it was a hit. I was looking forward to making these brownies again. I am talking about cocoa brownies from “Bittersweet” by Alice Medrich. The cocoa flavor really comes through. The better cocoa you use, the better these will be. In my opinion, they do not need any frosting or even dusting with powdered sugar. Plain cocoa that’s truly satisfying. Cut them in triangles instead of usual squares.
What do they taste like?
These brownies are fudgy and soft. They melt in your mouth! But they do not have the crackly top I like. The cocoa flavor is very noticeable and it didn’t make me miss the actual chocolate in them. You really need to let them cool completely, or even refrigerate to cold, to get clean cuts. I had to actually wipe my knife before cuts.
MORE BROWNIES RECIPES:
COCOA BROWNIES RECIPE:
- 10 Tbsp unsalted butter
- 1 1/4 c granulated sugar
- 3/4 c + 2 Tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 c all-purpose flour
- Preheat your oven to 325 degrees.
- Line a 8"x8" baking pan with foil. Set aside.
- In a double boiler, melt together butter, sugar, cocoa powder and salt. Whisk together.
- When all the butter has melted and everything is mixed together, remove the bowl from the heat and set aside to cool. It should be warm but not hot or it will scramble the eggs.
- At this point, I poured the cocoa mixture into my stand mixer bowl and turned it on 2. Mix for 2 minutes. You can use whisk or wooden spoon.
- Add vanilla and stir.
- Add eggs, one at a time, beating well after each addition.
- When your batter looks shiny, it's time to add flour. Add it all at once and beat until it disappears in the batter.
- Pour the batter into your prepared pan and spread evenly.
- Bake 25 - 30 minutes.
- Cool completely before cutting.