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Cocoa Brownies

Discussion in 'Geek Recipes' started by copious, Jun 10, 2010.

  1. copious

    copious Member

    Aug 30, 2004
    I love the smell of freshly baked brownies. On top of that, they are bloody easy to make and are always a hit with friends. I actually find them surprisingly tasty with a good strong beer too and coffee of course.

    A friend of mine who is a pastry chef originally posted this recipe up, I thought it would be good to share it with everyone. The great thing about this recipe is that it doesn't even require chocolate, just cocoa. I used Cadbury/Nestle Cocoa (can't remember which) but have been told it tastes even better with more expensive cocoa, either way it's bloody good!


    Cocoa Brownies :
    (Recipe adapted from Bittersweet, by the fantastic Alice Medrich - http://blog.lemonpi.net/?p=2277)

    • 1 1/4 sticks (141g) unsalted butter
    • 1 1/4 cups sugar [it doesn't hurt the end result if you use a little less, especially if you like your sweets less sweet ]
    • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process) [use the best you can get, such as Valrhona but I used Cadbury/Nestle is fine]
    • 1/4 teaspoon salt
    • 1/2 teaspoon pure vanilla extract
    • 2 cold large eggs
    • 1/2 cup plain flour
    • 2/3 cup walnut or pecan pieces (optional)

    1. Position a rack in the lower third of the oven and preheat the oven to 162′C. Line the bottom and sides of an 8-inch square baking pan with baking paper, leaving an overhang on two opposite sides.
    2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set 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. Spread evenly in the lined pan.
    4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
    5. Lift up the ends of the baking paper and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

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