We’re going to make a brownie recipe with cocoa powder: and this is what they look like they have a really deep chocolate flavor and are moist and chewy perfect to satisfy any chocolate craving and what’s great about brownies is they are so easy to make so,
- 1/2 cup unsalted butter
- 1 tablespoon cooking oil
- 1 1/9 cup superfine sugar
- 3 teaspoons pure vanilla extract
- 3 large eggs
- 1/3 cup all purpose (or plain) flour
- 1/5 teaspoon salt
- 1/3 cup unsweetened cocoa powder
first pre-heat your oven to 325 degrees Fahrenheit which is a hundred and sixty-five degrees Celsius and you will need an 8-inch that’s 20 centimeters square baking pan and I like to line the pan with a piece of aluminum foil because it makes it so much easier to get the brownies out of the pan and then make sure you have a bit of an overlap to use that as handles to lift it uplift the brownie recipe with cocoa powder.
Out and then what I like to do is either lightly butter and I’m using a little melted butter here lightly butter the bottom of the pan the aluminum foil or you could just spray it with one of those nonstick vegetable sprays and that way the brownie recipe with cocoa powder. make whipped cream.won’t stick to the foil so the first thing we need to do is to melt ten tablespoons that’s 140 grams of butter you can use salted or unsalted my personal preference is to use unsalted and you can either do this I’m just doing in a saucepan on the stove but you could do it in the microwave just over medium heat and while that’s melting in a bowl place one in a quarter cup sets 250 grams of granulated white sugar and then these are cocoa brownies.
So we are using some cocoa powder 3/4 of a cup that’s 75 grams of unsweetened cocoa powder. and as you can see mine has a lot of lumps so I’m going to strain it get rid of those lumps now there is two types of unsweetened cocoa powder there is the just regular
unsweetened and the Dutch-processed now you could use either type my personal preference is the Dutch process turn that down a little but whatever you like to use here if you if your cocoa powder doesn’t have a lot of lumps and you don’t have to bother straining there we go and then I’m just going to use a wire whisk just to mix those two things together. okay, it’s almost melted so that go just a little longer okay so our butter is now melted so what we’re going to do is just pour into our cocoa mixture.
And then now you could use either your spatula you could use a wooden spoon or I’m going to use a wire whisk just to whisk everything together melt that sugar and the cocoa powder some will still be quite grainy from the sugar. don’t worry about that it will smooth out and then what we’re going to do is add a little flavoring one teaspoon of pure vanilla extract what’s that in and then we’re going to add two large eggs.
I like to add them one at a time and again really want to mix these in this will smooth out the batter you can see well because hard to do with the whisk I’m going to switch over now you can switch over to either a spatula or your wooden spoon whichever you like and I’m going to add the second egg and again you really mix that in what you’re looking for is your batter to be nice and smooth and shiny.
So that a few really vigorous stirs here a little workout for our own see look at that just beautiful nice and glossy and shiny okay that looks good so now for our dry ingredients it’s in a separate bowl here I have a half a cup 65 grams of all-purpose flour you may know that plain flour then I’m going to add a quarter of a teaspoon of salt now if you use salted Brother butter I would probably leave out that salt and then I’m just going to add like just a quarter of a teaspoon of baking powder just helps to make them a little lighter and
texture so now what I’m going to do add that along with a quarter of a cup 60 milliliters of sour cream you could use you can use either full fat or I’m actually using a reduced-fat or a light. I think they call it sour cream and then I like to add a little crunch to my brownies so and even more chocolate flavor so I’m going to add a half a cup which is about 85 grams of either a semi-sweet or a bittersweet chocolate chip now some people like nuts in their brownie so so the chocolate cake.
You could add an equal amount of nuts your choice or you could just leave it both of those either your chocolate chips you could just leave them out okay and just stir it I love making brownies one Bowl I mean they’re made in no time and they taste so good okay and that’s it we’re done so just pour it into your pan okay and I’m just going to use the back of a spoon just to smooth that out make sure you get in the corners.
So now what we’re going to do is bake our brownies now what’s really important is not to over bake them you want to bake them somewhere between 28 and 30 minutes or until a toothpick inserted into the center still has some moist crumbs you don’t want you don’t want to clean toothpick when you’re baking brownies you want some batter still clinging to the toothpicks okay cocoa brownies are now done the top feels firm and when I take a toothpick you’re still getting I really dipped it in there you’re still getting a little bit of batter on it.
So what we want to do now is left our brownies cool completely in the pan and then I find it much easier once they’ve cooled to room temperature to put them in the fridge for a couple of hours that way the brownies will firm up and it makes it much easier to cut them so now we’re ready to cut our brownies so just grab the ends of the foil get out of the pan and then just peel back the foil okay and then sharp knife and just cut them as big or as small as you want
you can see it’s a lot easier to cut these when they’re when they’ve chilled a little now as you can see my knife gets a little bit of the brownie batter on there so you just wipe it off or you could have sometimes I just have a glass of hot water and you just dip your knife in there and clean it off if you want a nice clean cut I’m just going to cut myself a little one here to try as you can see because I I buttered the bottom of the foil you get a nice clean release from the bottom of the foil which is good perfect.
I love brownies um nice kind of a little bit of a crust on the top a really deep chocolate flavor and remember the brand and the type of cocoa you cocoa powder you use will determine the flavor of your brownies and then they’re really moist and chewy excellent you can store these either at room temperature or in the refrigerator first thing I like my brownies cold so I typically keep them in the fridge there also you can freeze them so enjoy and until next time I’m Stephanie drawers give joy baking calm