Cocoa Brownies

Saturday, March 09, 2013

Here's a fabulous recipe for brownies sans chocolate chips and have been wanting to give it a shot for a few days. Well today I was off early and after having a few slices of toast and PB&J... it was time. Surely one can't be expected to bake on an empty stomach.
No raising agent.. and a tweak with the instant coffee.
Adapted from Alice Medrich's Best Cocoa Brownies and makes a pan of 8x12 inches = 24 brownies

2-1/2 sticks unsalted butter
1-3/4 cups sugar
1-1/2 cups cocoa powder (natural or Dutch-process)
1 tbsp instant coffee
1/4 tsp salt
1 tsp pure vanilla extract
4 cold large eggs
1 cup unbleached flour
1 cup toasted walnut pieces or almond slices

1. Preheat the oven to 325°F.
2. Line the bottom and sides of an 8x12 inch pan with parchment paper, leaving an overhang to lift the brownie up.
3.Combine the butter, sugar, cocoa, coffee and salt in a medium bowl and microwave for 2 minutes, stopping and stirring every 30 seconds.
4. Stir in the vanilla.
5. Add the eggs one at a time, whisking after each one till incorporated
6. When the batter looks thick, shiny, and well blended, add the flour and stir thoroughly and vigorously for 1 minute.
7. Add in the nuts, if using.
8. Spread evenly in the lined pan.
9. Place in lower third of the oven and bake for 25-30 minutes until a toothpick emerges still slightly moist.
10. Lift up with the overhang and place on a cooling rack to cool completely.
11. Cut into 24 squares.
12. Enjoy with vanilla ice cream or cold milk.

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