Best Cocoa Brownies Recipe

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Best Cocoa Brownies
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Ingredients
9
Count
Nutrition
616
Calories
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Ingredients:

  • 10 tbsp (1 1/4 sticks, 5 oz or 141 g) unsalted butter
  • 1 1/4 cups (9 7/8 oz, 280 g) sugar
  • 3/4 cup plus 2 tbsp (2 7/8 oz, 82 g) unsweetened
  • 1/4 tsp salt (or a heaping 1/4 tsp flaky , as i used)
  • 2 large eggs, cold
  • 1/2 cup (66 g, 2 3/8 oz) all-purpose flour
  • 2/3 cup walnut or pecan pieces (optional)

Directions:

  1. Makes 16 larger or 25 smaller brownies
  2. Position a rack in the lower third of the oven and preheat the oven to 325°F.
  3. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  4. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.
  5. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
  6. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave.
  7. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.
  8. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula.
  9. Stir in the nuts, if using.
  10. Spread evenly in the lined pan.
  11. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took at least 10 minutes longer to get them set.
  12. Let cool completely on a rack. ( but throw in the fridge or freezer for a while; it’s the only way to cut them with clean lines.)
  13. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.
  14. Cut into 16 or 25 squares.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 615.92 Kcal (2579 kJ)
Calories from fat 548.28 Kcal
% Daily Value*
Total Fat 60.92g 94%
Cholesterol 175.09mg 58%
Sodium 53.43mg 2%
Potassium 53.34mg 1%
Total Carbs 18.12g 6%
Sugars 17.21g 69%
Dietary Fiber 0.37g 1%
Protein 2.78g 6%
Vitamin C 0.1mg 0%
Vitamin A 0.7mg 24%
Iron 0.3mg 2%
Calcium 23.8mg 2%
Amount Per 100 g
Calories 616.61 Kcal (2582 kJ)
Calories from fat 548.89 Kcal
% Daily Value*
Total Fat 60.99g 94%
Cholesterol 175.29mg 58%
Sodium 53.49mg 2%
Potassium 53.4mg 1%
Total Carbs 18.14g 6%
Sugars 17.23g 69%
Dietary Fiber 0.37g 1%
Protein 2.78g 6%
Vitamin C 0.1mg 0%
Vitamin A 0.7mg 24%
Iron 0.3mg 2%
Calcium 23.9mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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