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Friday, August 30, 2013

Cocoa Brownies

 Cocoa Brownies

Makes 16 large or 25 small brownies

10 tablespoons (140 grams) unsalted butter(you can use light 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


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 microwave proof bowl. Place in microwave for 30 seconds at a time, stirring after each 30 seconds until melted and combined.

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 and stir until you cannot see it any longer, then beat vigorously for 40 strokes.  Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Place the pan in the freezer once cool, for 30 minutes, if you want to cut them with clean lines.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

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