20: Best Cocoa Brownies
[Read about how this recipe compared to Alton Brown’s Brownies and Hershey’s Brownies in my brownie taste test here. If you want something rich like these brownies but a little less bad for you, try the Cooking Light Fudgy Brownies I review here. If you want something rich like these but even more of them, try Fudge Brownies.]
I almost titled this post “OMG: Brownies” but I couldn’t bring myself to see it in that large a print. But that’s pretty much what this post is about.
I’ve gotten used to having a brownie or two to take to work with me every day. Do I eat one every day? No, sometimes I don’t feel like it. But it’s always THERE for me if I do want one. This morning my bag felt empty without my brownie in tow. So maybe it was psychological that I wanted brownies right after I had lunch.
I had my apple and yogurt as a snack, and even had a few caramels to keep awake today since my office is sweltering. But I decided that I would have to make brownies tonight. (Good thing I had leftovers for dinner.)
I post on Facebook, and my friend Emily came to my rescue with a recipe! So I made Best Cocoa Brownies from Smitten Kitchen.
These were excellent. I baked them 30 minutes, as the poster said that she had to bake longer than 25 minutes as well. They’re definitely dense and very rich. You have to like dark chocolate to like these brownies. They have a good texture. Will they replace my usual, also excellent, brownie recipe? Maybe not. Right now they’re still warm, and at the rate I’m going, I won’t find out how they are once they’re cool. There’s something to be said for having a great brownie recipe made in a 9×13 pan. I do wish I had had this recipe when I was making brownies for just myself, and didn’t have to share.
- 10 tablespoons unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup plus 2 tablespoons cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 2 large eggs
- 1/2 cup flour
Combine butter, sugar, and cocoa powder in a large, microwave-safe bowl. Microwave until butter is melted. Stir together until smooth. Set aside to let the butter cool down until it's just warm.
Stir in vanilla and eggs, one at a time. Mix in flour until just combined, then beat for 40 strokes. Spread into a well-greased 8x8 inch pan.
Bake in lower third of oven at 325F for 20-30 minutes. When you insert a toothpick inserted in the center, it should have moist crumbs sticking to it. Cool completely before serving (if you can; we never do).