Best Brownie Recipe (Proven)

It all began with a huge jar of Dutch process cocoa with which I had no idea what to do. This is a very different cocoa that changes recipes by a surprising amount. So one night craving brownies and wanting to use up the three month old jar, I discovered this recipe by Alice Medrich’s Bittersweet and adapted by Smitten Kitchen. I tried it once and immediately raved about it to all my friends. I even participated in a brownie contest at work and won, quite uncontested. 


Right off the bat, this isn’t your regular brownie. It’s gooey, delicious, decadent and bittersweet. The almost impossible rich chocolatey-ness comes from the Dutch Process Cocoa which I’m buying again and again (it takes a long time to use up because you get so much flavor from much less quantity). Read on for the recipe. Word of warning, the quantities specified are for a small batch that may be surprisingly little when you do finish baking. I multiplied the ingredients by three for three batches of the brownies for the contest today and had no problems! So multiply accordingly.

Ingredients:

-3/4 cups plus 2 tbsps Dutch process cocoa (or natural cocoa)

-140 grams of unsalted butter

-1/4 tsp salt

-1 cup and 1/4 cup sugar

Microwave all of these ingredients. 1 min or less will suffice depending on how soft the butter is. Stir until the ingredients are well dissolved. Note: it’ll be a little grainy but that’s perfectly normal!

-1/2 tsp of pure Vanilla Extract

-2 eggs that are cold

Mix all the above into the chocolate mixture. Stir well after each egg!

-1/2 cup flour

Divide into parts and use some elbow grease to stir this into the above mixture. I prefer a wooden spoon over a spatula simply because the metal handle of my spatula is rather painful to hold after a minute or two of folding this mixture. Wooden handles are easier to hold and are sturdier!

* Add two crushed handfuls crushed walnuts or pecans to the batter if you like!

Preheat your oven to a hot 375 degrees (F) and line your pan with parchment paper. I use a small round cake tin but any pan will do. I recommend a medium sized pan!

Bake for 20-25 min. Don’t worry if your toothpick comes out a little wet. Let the brownie cool for 45 min. Wait until fully cooled before cutting into little pieces.

Dust some cocoa powder over the brownies, serve with vanilla ice cream or a drizzle of caramel for a decadent dessert or unhealthy Sunday breakfast! It was a huge hit at work and with the family. Plus it’s so easy to whip up!

Try it out and let me know what you think! Personally I doubt I’ll be turning away from this recipe. It’s a new tried and tested favourite!


Until next time,

Rochelle

 

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