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.
Meh....I found these rather dense and oily and the chocolate flavor wasn’t as intense as I like. May be worth another try with the recommended natural cocoa powder. I used Valrhona, very good in other aplications but maybe too dark and too high a fat content for this recipe.
I love these brownies so much! Moist and easy to make, especially since the ingredients I usually have on hand. I add an extra cup of walnuts because I love walnuts.
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.
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