These brownies are pretty much as simple as they come, but the taste and texture are incredible. Using no actual chocolate, they are made with cocoa powder. When I first saw the recipe, I was skeptical that they wouldn't be chocolatey enough, but the result is a wonderfully fudgy and chewy delight!
Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet
Yields 16 squares (2"x2") or more if cut smaller
Ingredients
1 1/4 sticks (140 g) unsalted butter
1 1/4 cups (250 g) granulated sugar
3/4 cup plus 2 tablespoons (80 g) cocoa powder
1/4 tsp salt
1/2 tsp pure vanilla extract
2 large eggs, cold
1/2 cup (70 g) all-purpose flour
2/3 cup walnut or pecan pieces or other mix-ins (optional)
Procedure
Preheat the oven to 325°F. Grease and line an 8" x 8" pan with parchment paper and leave overhangs for easy removal. Melt the butter in a heat-proof bowl over a simmering bain-marie and add the sugar, sifted cocoa powder and salt, and cook stirring with a whisk until it forms a smooth mixture and feels hot to the touch when you stick your finger in it.
Leave aside to cool down slightly (until it’s only warm, not hot) then mix in the eggs one at a time, using a whisk and stir vigorously for a good minute after each one so the eggs don’t curdle. Switch to a spatula or wooden spoon and fold in the flour (you can add vanilla if you want, but it’s not a must, and any nuts if desired) and spread the batter evenly into the prepared tin.
Bake for 20-25 minutes until barely set and a toothpick comes out slightly moist with batter in the center but clean around the edges, hopefully with a nice shiny and flaky crust. The key is to not overbake these in order to get a fudgy brownie. Cool on a wire rack about 30 minutes. If you desire clean straight lines when you cut into slices, refrigerate for at least 1-2 hours and cut with a large chef's knife.
Tip: If you want to decorate these with caramel, melted chocolate or frosting, do so after having refrigerated for about an hour but before cutting into slices. Store in an airtight container or freeze on a tray and keep in a freezer bag for longer duration. But really, aren't you just going to eat them all?
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