Fudge-y Cocoa Brownies

“A party without cake is just a meeting” -Julia Childsquare

I just realized recently that there are ZERO brownie recipes on this blog, which is upsetting in like, 13 different ways. Why would I never share a recipe for brownies? Why would I be holding out? If you had asked me a week ago, I would have sworn up and down that there were at least three. This is, in fact, the very first one.

photo 2Let’s just square up about this whole cocoa thing before I go any further. I don’t generally think that brownies made with just cocoa and not actual chocolate are very good–they tend to be dry, cakey, and sort of flavorless. However, I stand corrected (thanks to Deb of Smitten Kitchen) once again: these brownies have only cocoa and almost no other ingredients and they still kick ass.

Processed with VSCOcam with s1 presetThat’s partly because of the fancy Dutch-processed cocoa powder that I used, but not entirely. I know, I know, I can hear you over there gagging and saying, “Ugh, what the H is dutch-processed cocoa powder and why do I care at all??!” so just calm down, I’ll explain. I just recently learned about regular cocoa vs. Dutch-processed, and it’s cool stuff to know, but you can use either for this recipe, so don’t rush out on a crazy-ingredient hunt or anything.

(Get ready–I’m gonna throw you some science. In a nutshell, Dutch-processed cocoa powder is treated to remove the acids that are naturally found in cocoa beans. Therefore, when you’re baking, you would probably want to use baking powder with Dutch-processed cocoa rather than baking soda. Regular cocoa powder still has acid in it, so baking soda is a better partner because it is a base rather than an acid! It’s all about balance.) Fun fact: this is all easy for me to remember because I KNOW that baking soda is a base and not an acid because my Dad always drinks baking soda and water to cure heartburn (AKA Arm & Hammer Slammers).

photo 4For these brownies, just a few ingredients come together to make fudge-y, chocolate-y goodness.

Fudge-y Cocoa Brownies
recipe from Smitten Kitchen
{Print Recipe}

10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour

Preheat the oven to 325 degrees F and line an 8×8 pan with parchment paper. Butter the paper and any exposed sides of the pan.

In a bowl set over a pan of simmering water, add the cocoa, sugar, butter, and salt. Stir with a silicone spatula until everything is melted and smooth.

Remove the bowl from the heat and let it begin to cool.  Then, add the two eggs, one at a time, and the vanilla, stirring between each new addition. Last, add the flour and stir until combined.

Pour the batter into the prepared pan, put in in the oven on a middle rack, and let the brownies bake for 25-30 minutes. They’re ready when a toothpick inserted in the middle of the pan comes out with just a couple of crumbs hanging on.

These puppies are rich, so I cut them into small squares (I got 25 out of the 8×8 pan). Dust with powdered sugar. They’ll keep in an airtight container for about a week!

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