Best Cocoa Brownies Recipe Epicuriouscom

COCOA BROWNIES WITH BROWNED BUTTER AND WALNUTS

Steps:

• Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
• Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

BEST COCOA BROWNIES

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
• Spray the pan and lining with cooking spray.
• Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.
• Stir occasionally until the butter is melted and the mixture is smooth, though it will appear somewhat gritty.
• Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not at all hot.
• Stir in the vanilla with a wooden spoon.
• Add the eggs one at a time, stirring well after each one.
• When the batter looks thick, shiny, and well-blended, add the flour and stir until all the streaks of flour disappear, then beat vigorously for 40 more strokes with the wooden spoon or a rubber spatula.
• Stir in the nuts, if using. Spread evenly in the prepared pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, about 25 minutes.
• Let cool completely on a wire rack.
• Set the pan in the freezer for 10 minutes (it will make for clean cutting of the brownies).
• Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.
• Cut into 16 squares.

BEST FRIENDS FOREVER BROWNIES

Steps:

• Heat oven to 325°F with rack in middle. Lightly grease or butter pan and line with crisscrossed sheets of parchment or foil, leaving a 1-inch overhang.
• Melt chocolate with butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove bowl from pan and let cool 5 minutes.
• Add sugar and whisk well.
• Add eggs, 1 at a time, whisking well after each addition, and whisk mixture vigorously until smooth and cohesive.
• Whisk in vanilla and salt.
• Add flour and cocoa and stir with whisk until incorporated and batter is smooth.
• Fold in nuts with a rubber spatula.
• Spread batter evenly in pan and bake until a wooden pick comes out clean, about 40 minutes.
• Cool brownies completely in pan on a rack.
• To remove them easily from the pan, use the parchment overhangs to lift the brownies, still on the parchment, from the pan. Cut brownies into serving pieces.

MY FAVORITE BROWNIE

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a 20x30cm (8x12-inch) tin with baking parchment.
• Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat.
• Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
• When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don't want to overbeat the mixture or your brownies will become too 'cakey'. Fold through the chocolate chips and scrape into the prepared tin.
• Bake for 20-25 minutes or until the top is shiny and slightly cracked. It will feel slightly underbaked, but for gooey, sticky brownies this is perfect. Leave to cool completely in the tin, then chill in the fridge for an hour to get the ultimate, fudgy center, then cut into squares.

COCOA BROWNIES

Steps:

• Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
• Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
• Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
• Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.