It's generally believed that the best brownies must be made from chocolate. Chocolate, not cocoa powder, which was the one thing that Sally and I did not have this weekend. Luckily, the First Lady of Chocolate came to our rescue with this rich and fudgy cocoa brownie recipe.
These brownies are reputed to have the taste and texture of box brownies, which I would not know, as every pan of box brownies I have attempted to make has hardened/burnt/generally been inedible, regardless of how early I take them out of the oven. These, on the other hand, did not burn, have not yet hardened, and are delicious. Not too sweet (in fact, Sally thinks they could use a bit more sugar!), very chocolatey, and extremely dense.
Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet, or online here
Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Directions
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 bowl and microwave for about 1 minute. Stir until the butter is melted and microwave another 30 seconds. The mixture should be relatively smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Set the bowl aside briefly until the mixture is only warm, not hot.
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. Stir in the nuts, if using.
4. Spread evenly in the lined pan. Bake in oven until a toothpick plunged into the center emerges slightly moist with batter, about 30-40 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. (or random shapes, as I did above.)
Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet, or online here
Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Directions
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 bowl and microwave for about 1 minute. Stir until the butter is melted and microwave another 30 seconds. The mixture should be relatively smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Set the bowl aside briefly until the mixture is only warm, not hot.
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. Stir in the nuts, if using.
4. Spread evenly in the lined pan. Bake in oven until a toothpick plunged into the center emerges slightly moist with batter, about 30-40 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. (or random shapes, as I did above.)
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I could really use some brownies right about now...my mouth is watering from the picture alone!
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