Yield: Yields 16 brownies.
Brownies made with cocoa powder are softer on the inside than those made with bar chocolate. I like the tart and lively flavor of natural cocoa powder here; Dutch-processed gives a mellower flavor. Try both types to see which you like best.
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I usually substitute olive oil or sometimes coconut oil for the butter, mostly because I'm sure to have the oil on hand and it's one less step without melting. I also love the nutty flavor of olive oil. Don't get me wrong, butter is amazing, but I'd rather eat it straight on great bread or in a croissant, where I can really appreciate the flavor. The texture of these brownies is fantastic whichever fat you use, especially cold, and between the oil, walnuts and cocoa I almost feel like it's a health food.
Best brownie recipe you can make, and I agree they are better the next day.
It needs to be noted that these brownies are better the next day. The day I made them, they were ok but not great. The next day, fabulous! So good. I think next time I make them, I might tweak them a little, with a touch more flour (maybe 1/2c instead of 1/3) and maybe sugar (I like things sweet). But very good, very fudgy.
These were really good! The only issue is that they fell apart when I tried to cut them (after letting them cool to room temperature). Next time I'll try chilling them in the fridge so they harden and hopefully stay together better.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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