By Angela McGowan
Nothing is more comforting than fresh from the oven brownies. I use to make them only from a box mix, and tried many different recipes before adapting this one to my taste. This recipe is adapted from Alton Brown cocoa brownies. If you do not prefer nuts in your brownies, they can easily be omitted. I love freshly roasted nuts in brownies, especially walnuts. These brownies are very moist and rich. If you are looking for a super rich and moist brownie recipe, this is the one to keep handy. For a variation, you can also drizzle caramel on top before baking, frost them with cream cheese icing after they cool, or simply dust them with powdered sugar after baking.
Yield: SERVES 12
Cocoa Brownies
Ingredients:
- 3/4 cup flour
- 1 1/4 cups cocoa powder
- 4 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1/2 teaspoon kosher salt
- 1 cup butter
- 2 teaspoons vanilla extract
- 1 cup roasted nuts, I used walnuts
- Butter for greasing pan
- Cocoa for dusting pan
Directions:
- Preheat oven to 350 degrees. Grease a 9x13 pan with softened butter. Dust with cocoa powder.
- Combine butter, sugars, salt, and eggs in a large bowl. Whisk until thoroughly combined.
- Sift flour and cocoa powder into mixture. Whisk until combined, then add roasted nuts and incorporate.
- Pour into the 9x13 pan and bake at 350 degrees for about 45 minutes, or until brownies pass the toothpick test.
0 Comments:
Post a Comment