Bittersweet Cocoa Brownies

Yields 16 brownies.

by Alice Medrich
from Fine Cooking
Issue 61
Last Edit Date: 2/13/2012 12:54:33 PM

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.

more about:

2-1/4 oz. (3/4 cup) unsweetened cocoa powder
1-1/3 cups granulated sugar
1/2 tsp. pure vanilla extract
1/4 tsp. table salt
5 oz. (10 Tbs.) hot melted unsalted butter
2 cold large eggs
1-1/2 oz. (1/3 cup) all-purpose flour
1 cup broken walnut or pecan pieces (optional)

Heat the oven to 325°F. Line an 8x8-inch baking pan (preferably metal) with foil across the bottom and up two opposite sides of the pan.

In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in color, 1 to 2 min. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts, if using. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the center comes out with a little fudge batter clinging to it, 28 to 30 min.

Let the brownies cool completely in the pan on a rack. Lift the ends of the foil to remove them. Invert the brownies on a tray and peel off the foil. Turn the brownies right side up on a cutting board and cut into squares (wipe the knife between each cut, as the brownies will be soft and sticky).

Photo: Scott Phillips

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by arndjess, 5/22/2013These 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.

by nettles121, 4/29/2013I had the "special dark" cocoa on hand, and it was too much. The brownie came out almost black. next time I'll use regular cocoa and cut the sugar just a hair. Very chewy and moist, though. It took the whole 30 minutes to bake (I'm at 1 mile high in altitude). Be careful when removing the foil from the pan, because I held the opposite corners and it broke in half.

by Kohola, 2/5/2013yup, the perfect chewy brownie! I had to cook mine 5 mins longer than suggested for some reason.

by Pielove, 1/24/2012Delicious-- a soft, chocolatey, moist brownie-- the perfect foil for nuts!

by jng000, 11/15/2009I substituted 1 cup milk or bittersweet chocolate chips for the nuts as my family doesn't like nuts. The BEST brownie recipe I've ever made. Always gets rave reviews.

by kt_pdx, 5/21/2009Very tasty and moist! And I really like how I usually have the ingredients on hand. Also, I folded in a handful of chocolate chips after I added the flour.

by FSO, 3/15/2009The search for the perfect brownie recipe is over. This is it. Absolute perfection.