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4 Time Winner

Cocoa Brownies Recipe & Video

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I make Brownies a lot. I like how easy they are to prepare, how good they taste, and how well they store. Because of this I have quite a few Brownie recipes. In the past I've always made Brownies using either semi sweet chocolate or unsweetened chocolate. So for this Brownie recipe I decided to replace the chocolate with unsweetened cocoa powder. The result is a really fine tasting Brownie. One that is  cake-like with a deep chocolate flavor yet is wonderfully moist and chewy. They make a delicious snack, with or without a dusting of cocoa powder or powdered sugar. And I often like to serve them for  dessert with fresh berries and maybe a dollop of whipped cream or a scoop of vanilla ice cream.   

Cocoa Brownies can be made in one bowl. Really, all you need to do is stir all the ingredients together and you're done. Just remember, both the type of unsweetened cocoa powder (natural or Dutch-processed) and the brand of cocoa powder you use will determine how your brownies will taste. Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. The difference between Dutch-processed (Alkalized Unsweetened) and natural unsweetened cocoa powder is that Dutch-processed is treated with an alkali. This gives it a reddish-brown color and a mild flavor. This is the type I used to test these brownies. Some good brands are Valrhona, Callebaut, and Droste. Of course, natural unsweetened Cocoa Powder can also be used. This type of cocoa powder has a deep chocolate flavor that's a little more bitter tasting. Some brands are Scharffen Berger, Hershey's and Ghirardelli.

It's really important not to over bake the Brownies. Since everyone's oven is a little different, always check the brownies a few minutes before the end of the stated baking time. Brownies are done when a toothpick inserted into the center of the brownies comes out with some moist crumbs still clinging to it.

 

Cocoa Brownies: Preheat oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square pan with aluminum foil. (The aluminum foil should hang about two inches (5 cm) over the sides of the pan to make it easy to lift the brownies from the pan.)

In a small saucepan melt the butter (can also melt the butter in the microwave). Remove from heat and pour into a large heatproof bowl. Stir (or whisk) in the sugar and cocoa powder. Whisk in the vanilla extract and eggs, one at a time, mixing until the batter is nice and shiny.

In a small bowl, whisk together the flour, baking powder, and salt. Fold this flour mixture into the batter. Finally, fold in the sour cream and chocolate chips.

Pour into the prepared pan and smooth the top. Bake for about 28 - 30 minutes, or until a toothpick inserted into the center has moist crumbs clinging to it. Remove from oven and place on a wire rack to cool to room temperature. Then, to make the brownies easier to cut, cover and place in the refrigerator for two hours or until firm. When ready to cut the brownies, lift the aluminum foil out of the pan and, with a sharp knife, cut the brownies.

Makes 16 brownies.

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Cocoa Brownies:

10 tablespoons (140 grams) unsalted butter

1 1/4 cups (250 grams) granulated white sugar

3/4 cup (75 grams) unsweetened cocoa powder, preferably Dutch processed

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (60 ml) sour cream (full or reduced fat)

1/2 cup (85 grams) semi sweet or bittersweet chocolate chips (optional)

 
 
     
 

 

 

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