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best ever cocoa brownies
From Stonesoup
makes about 18 small chunks
Adapted from Deb over at Smitten Kitchen.
I’ve given a minimalist touch to the method. For some reason Deb used a double boiler to melt the butter and then had a complicated things for cooling the mixture. I just melted the butter and stirred everything into the saucepan and the popped the lot into a loaf tin. So simple and so good. No need to worry about splitting chocolate while you melt it. This is the perfect recipe for beginner brownie bakers. I’ve included cup measurements for those that don’t have kitchen scales. With the butter just use the measurements on the side of the pack to estimate the correct amount.
I found Deb’s brownies to be a little too sad and flat so rather than baking in a 20cm square pan like she did, I used a loaf tin and increased the cooking time significantly resulting in generous chunky brownies as a result. Yay.
These brownies are very forgiving in terms of the cooking time. I like my brownies super moist and squidgy so tend to err on the under baked side but these babies are still delicious when cooked through. You could cut and eat them warm from the oven but I like to let them cool and chill overnight which makes for easier cutting.
150g (5oz) unsalted butter
1 1/4C (255g or 9oz) sugar
3/4C (80g or 2 7/8 oz) cocoa powder
pinch salt
1t vanilla extract
2 eggs
1/2C (75g or 2 1/2oz) plain flour
1C chopped nuts, such as hazelnuts, almonds, walnuts or pecans, optional
Preheat oven to 160C (325F). Line a loaf tin 24cm x 12cm (approx 9 1/2in x 5in) with baking paper or foil so that it overlaps the sides.
Melt butter in a medium saucepan. When just melted, remove from the heat and stir through sugar. Add cocoa powder and stir until well combined and any lumps are gone.
Add vanilla, salt and eggs and mix well. Gently fold through flour until only just combined – don’t over mix. Stir through nuts if using then pour into the loaf tin.
Bake for 50 minutes to and hour. Or until the top feels just set and a skewer inserted into the middle emerges slightly moist.
Cool in the tin then either cut or refrigerate overnight and cut the next day.
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