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Cocoa Brownies

 

BrowniesThese deep, dark and flavorful brownies will be the end all be all in terms of chocolatey goodness. Chocoholics will blush and you’ll have friends for life. Yes, they’re that good. It’s also why I don’t make them too often. They’re very special.

This recipe came about awhile ago through Epicurious, and since that time I just couldn’t get over how amazingly delicious it was. Regardless of how delicious it was however, I thought that it could use more chocolate. Yes, that might sound a little crazy, but don’t judge. The way I make it below provides you with super dark and pure chocolate brownie, but definitely feel free to substitute for what you have available.  These little morsels are worth every calorie!

Best Fudgy Cocoa Brownies Ever!

Ingredients:

8 tablespoons of unsalted Butter

1 1/4 cups of Sugar

8 ounces of Ghirardelli 60% Bittersweet Chocolate Chips

3/4 cup plus 2 tablespoons of Valrhona Cocoa Powder

1/4 teaspoon of Salt

1/2 teaspoon of Vanilla

3 cold Eggs

1/2 cup of Flour

Directions:

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides to help lift the brownies out once done.

The parchment lined pan. I used a rectangular pan in this case as it’s what I had on hand.

Combine the Butter, Sugar, Cocoa, and Salt in a medium heatproof bowl and set the bowl in a pan of barely simmering water (double boiler). Stir from time to time until the Butter and Sugar 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 and set aside briefly until the mixture is only warm, not hot.

Here the Cocoa, Sugar and Butter make their debut over the double boiler.

Butter starting to melt, bringing the brownie batter to life.

The Butter, Sugar and Cocoa almost at the perfect stage.

The Butter, Sugar and Cocoa all happily together, now ready to cool.

Heat two thirds of your Chocolate in a separate bowl over the double boiler. Once melted, remove from heat and stir in your remaining third of Chocolate to bring down the temperature and allow it to stabilize.

The beginning stages of melting Chocolate.

Tempering the Chocolate, or bringing down the temperature of it to stabilize it before going into the batter.

The smooth and creamy Chocolate ready for adding.

Crack your Eggs into a separate bowl and add in your Vanilla. Add the Eggs one at a time, stirring vigorously after each one.  Add your melted Chocolate. 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.

Eggs melding with the Vanilla. Note, I was making a double batch of brownies in this picture!

Adding the Eggs now that the batter is warm, not hot to the touch.

Shiny brownie batter which has come together thanks to the addition of Vanilla and Eggs.

Adding of the warm melted Chocolate prior to adding the Flour for that extra dose of amazing.

The Flour all ready to be mixed in!

Flour heading into the batter.

The final delicious brownie batter!

Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Batter all smoothed out and ready to go in the oven.

Lift up the ends of the parchment or foil liner, and transfer the Brownies to a cutting board. Cut into desired sizes.

Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

Comments (5 comments)

  • Ellen
    February 28, 2014 at 10:24 am

    Does Hershey’s cocoa act differently than Valhrona cocoa? I’m trying this with Hershey’s because I couldn’t find Valhrona, and instead of a nice satiny mixture, I’ve got something that looks like a sludgy lump of you-know-what.

    • March 5, 2014 at 12:07 pm

      Hey Ellen, so yes it would because Hershey’s cocoa is because it’s a combination of natural and Dutch processed which Valhrona is natural . Definitely check out this posting that King Arthur Flour did on different types of cocoa, very enlightening and can help you make the most of any recipe you use with cocoa. http://www.kingarthurflour.com/blog/2014/01/10/the-a-b-cs-of-cocoa/

  • February 9, 2014 at 3:34 pm

    […] purposes.  Yet every adult remembers licking the batter from the bowl when mom made brownies, or getting a scoop of cookie dough for every cookie grandma shaped and put on the cookie […]

  • November 15, 2012 at 3:38 pm

    […] Cocoa Brownies (eatyourtarteout.com) […]

  • Steve
    October 18, 2012 at 9:28 pm

    Those look insanely delicious!!

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