Cocoa Brownies

I recently finished a delightful novel titled The City Baker’s Guide to Country Living by Louise Miller that made me yearn to bake! There’s something so attractive to me about baking. The process feeds my need to follow a design (see: Knitting) and I thrive on making people happy (see: personality!). I mean who doesn’t love desert?

I think if I had all the time and money in the world I would definitely sign up for a pastry chef program.  I would love to learn the craft and science of how to make things that people drool over.


Speaking of drool, these are my absolutely favorite – my cocoa brownies. I make them any chance I get whether it’s a barbecue with friends, hosting a playgroup or a Netfix and chill night with my husband. 


First let’s start with the good stuff – the cocoa! The better cocoa powder you can use the better the brownies will be. Our old standby is Ghiradelli’s cocoa powder which can be found at most supermarkets. To me it beats the taste of Hershey’s any day and has the chops to stand up to the fancier Sharfenberger cocoa.


After mixing the sugar, cocoa and salt together with a whisk it’s time to add the melted butter. 45 seconds in my microwave usually melts a stick without overheating it. Sure, you can melt it over a stovetop but I’m quite impatitent when it comes to waiting for the butter melt and then to cool. Mother of 2 toddlers – I’m usually wanting to get those brownies in my mouth ASAP.


While whisking pour the butter in – I like to really whip it after it’s all in there just for good measure. Next add the vanilla. Whip some more. Whip it, whip it good.


Now the eggs.  One at a time and really work the batter until it’s completely incorporated. I can’t stress enough how this part really makes this brownie. Definitely put eggs in one and a time and don’t  be cheap on the mixing. Keep going until your forearms burn and until the batter lightens in color a bit.

The last part is mixing in the flour. As fierce as you were with mixing in those eggs, you want to fold that flour in gently, as if you were making a merengue. Gently, gently until it all comes together! 



Pour the batter into a greased 9×9 pan (I used coconut oil spray) and spread it evenly with a spatutula. Using a knife, scrape the spatula down and add the bits to any corners that need love. (And or feel free to lick ;-))


Bake in the oven for 25-30 minutes or until a toothpick comes out clean. Try hard to wait until the pan cools before cutting in and devouring. We find it a huge triumph if we haven’t eaten the whole tray in one sitting. We take our will power (or lack there of) pretty seriously.


My dad loves to have this with 2 huge scoops of ice cream on top. I prefer the corners and my husband the gooey middle. (Match made in brownie heaven, we are!)

Full Recpie Below

Adapted from Bon Apetit

Cocoa Brownies

Makes 9 3″ X 3″ brownies

1 stick butter melted

1 c 2/3 c. Sugar

3/4 c. Cocoa

1/4 tsp Salt

1 tsp vanilla 

2 eggs

1/3 c. Flour

Preheat the oven to 325

Grease a 9×9 pan and put aside

Melt butter in the microwave or saucepan, let cool 

Whisk together the dry ingredients. Add butter by pouring in slowly while whisking until fully incorporated. Add vanilla. Add eggs one at a time and whisk vigorously until each has been incoporated and batter is a little light and fluffy. Fold in flour.

Pour batter into a 9×9 brownie pan. Cook 25-30 minutes or until a toothpick comes out clean.

Enjoy with your favorite ice cream or alone in all it’s glory! Be the talk of the town or your couch! 😉

Love and brownies,

Margaux

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