Any one who enjoys chocolate is bound to love chocolate brownies, and I am no exception. I cannot resist the moist, slightly chewy and fudgy texture of brownies and more so because they are not too sweet.
So when I know I have to say no to chocolate (this is very difficult to do) and still wouldn’t mind a piece or two of some brownies, I make them using cocoa. These brownies have a lovely chocolatey taste that only cocoa powder can lend and I feel happy that I’m keeping away from the chocolate.
Yeah, I know. Just who am I fooling?
This recipe uses cocoa powder and the brownies have a slightly cake-ish texture probably because of this. On baking, these brownies have a nice cracked and crisp top which hides a soft, slightly chewy interior. I like these as much as I like those made with the chocolate.
As always, brownies are easy to make. The batter for brownies is best mixed by hand as this gives the finished brownie its nice and dense texture. In case you are wondering why the brownies don't look the same in the above photographs, they were two separte batches baked on different days ( one with regular cocoa and the other with dark cocoa).
3/4 cup salted butter
4tbsp cocoa powder
1 cup light brown sugar (or white sugar)
1 cup sifted all purpose flour
1 tsp vanilla extract
a pinch of baking powder
1/2 cup chopped walnuts
1 tbsp powdered sugar (optional)
Beat the eggs and sugar lightly with a wooden spoon, until well mixed.Put the butter and cocoa powder in a heat proof bowl and mix, over a pan of boiling water, till the butter and cocoa becomes a smooth paste. Remove from heat. Allow to cool for 5 minutes.Add the cocoa-butter paste to the egg-sugar mixture and mix lightly. Now add the flour, baking powder, vanilla and chopped nuts. Fold lightly till everything is well mixed.
Pour the batter into a greased and lined 8” square tin. Bake at 190 for 20 to 30 minutes till the brownie is done. Allow to cool a bit, remove from the tin and finish cooling on a rack.Cut and dust with powdered sugar if you prefer.
I have a 6” square tin which is what I use to make my brownies so they are little thicker than they should be. This recipe gives me 16 brownies.
Occasionally, I pour this batter into cupcake liners and bake them as cupcakes. This makes it much easier to pack and carry especially to give out as gifts.
I’m sending these brownies to DK of Culinary Bazaar for AWED: American.