Today’s brownie comes from Cindy, who emailed me the recipe for Rose Levy Beranbaum’s Cocoa Brownies. Cindy said these are a snap to make – and she was right – these were quick and easy to make. They qualify as a one-bowl brownie, and I honestly think it took me longer to scale down the recipe down than it did to prepare the batter (no comments on the math skills, please).
I liked these – and the kids did too, because they are plain, simple and had a smooth, mellow flavor, but were surprisingly chocolatey considering they are made with cocoa powder only. They are good for those times when you don’t want a super dense, strongly flavored brownie. These would be great topped with a scoop of ice cream and hot fudge sauce.
Not that I would know anything about that.
I don’t know if I was too vigorous in the mixing, because these puffed up considerably while baking, then deflated. Or maybe they are supposed to do that?
Aesthetics aside, these get my vote for speed and flavor.
Cocoa Brownies – adapted from Rose Levy Beranbaum
7 ounces unsalted butter (14 tablespoons)
1.75 ounces unsweetened cocoa (preferably Dutch process) (1/2 cup plus 2 teaspoons)
8.25 ounces sugar (1 cup plus 3 tablespoons)
3 large eggs
2 teaspoons vanilla
2.5 ounces flour (½ cup)
Lightly grease an 8×8 inch pan. Preheat the oven to 325 degrees.
In a medium saucepan melt the butter. Remove from heat and stir in the cocoa. Whisk in the sugar, then the eggs, then the vanilla. Stir in the flour, salt, and nuts. Scrape into the pan and level the top.
The directions say bake for 30 to 40 minutes – but that seems a bit too long – so Cindy says to check at 22 minutes – you want a toothpick inserted into the center to come out with moist crumbs on it.
Cool the pan on a wire rack; loosen the sides. When completely cooled, cut into squares.