Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
I’ve been making this brownie recipe for over a decade for various occasions. The recipe comes from Fine Cooking Magazine , and it calls for cocoa powder alone — no melted chocolate — to produce the fudgiest, chewiest, most delicious brownie ever.
What’s more, these brownies emerge from the oven with that desirable shiny, paper-thin top layer. The key to achieving glossy-topped brownies every time is twofold: vigorously mixing the batter at its various phases (see recipe instructions for details) and using an anodized aluminum pan (see recipe box for an alternative).
Why does whisking vigorously and the type of pan matter? Stella Parks explains in this article that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.”
Bonus: While these brownies are delicious when freshly baked, they continue to improve with age, becoming richer and fudgier as they sit. So don’t be afraid to make them ahead of time. Truly, this brownie recipe will ruin all others for you. Sorry?
PS: My favorite soft and chewy chocolate chip cookies
Fudgy, Chewy, Shiny-Topped Brownies: Step by Step
First, measure your dry ingredients. For best results here, use a scale to measure — it’s really hard to measure cocoa powder accurately without a scale.
Whisk together the dry ingredients, then set aside:
In another large bowl, place 3 eggs:
Then whisk vigorously for 60-90 seconds or until the eggs are foamy and slightly thick. I like to use my flat-bottomed whisk here. Set aside.
Meanwhile, place two sticks of butter in a pot.
Melt the butter then add the sugar:
Whisk the sugar and butter together very well here — this won’t take long but the mixture should look like wet sand when you’re done. Again, I like to use my flat-bottomed whisk here.
Whisk this butter-sugar mixture into the eggs very well, then add the vanilla and whisk again:
Add the dry ingredients to the wet:
Whisk until the batter is very smooth:
Pour the batter into a buttered foil-lined 9-inch pan ( this one is great):
Bake for 37-40 minutes at 350ºF:
Let cool for 30 minutes, then remove the brownies from the pan. The shiny top layer looks like a sheet of paper you could peel away… a sight to behold!
Cut into squares:
Admire your work:
Celebrate with sparklers?
Or a tall glass of milk.
Description
Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
Adapted from Fine Cooking Magazine
Changes I’ve made to the original recipe : In an effort to achieve that shiny, crackly crust every time, I’ve made a few changes to the recipe, mostly to the method, which is reflected in the instructions below. I also now use 3 eggs as opposed to 4, 1 tablespoon vanilla as opposed to 1/2 teaspoon, and 1 teaspoon Diamond Crystal kosher salt as opposed to 1/2 teaspoon table salt.
Notes:
- A digital scale is best for measuring flour and cocoa powder. This one is reasonably priced . Buy it! Baking by weight will change you forever. There’s no better time than right now.
- Cocoa Powder: Concerning levels of lead have been found in many brands of cocoa powder. Some are worse than others. I’ve included some reader recommendations below. Note: If you do the math, each brownie likely contains roughly 4 grams of cocoa powder. Cacao Barry Extra Brute (2 pack) | ( 1 pack ) Navitas Viva Naturals Organic Cocoa Fry’s Rodelle
- The pan. For optimal results, Stella Parks recommends using an anodized aluminum pan, explaining that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.” She also recommends lining the pan with foil. One of you readers has also had success using this USA 8-inch metal pan .
- 72 g ( ¾ cup ) unsweetened cocoa powder, see notes above
- 84 g ( 2/3 cup ) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon Diamond Crystal Kosher salt (or ½ teaspoon table salt or 1/2 teaspoon Morton kosher salt)
- 3 large eggs
- 227 g ( 1 cup or 2 sticks) salted or unsalted butter; plus more for the pan (I use Cabot salted)
- 432 g (a heaping 2 cups ) granulated sugar
- 1 tablespoon pure vanilla extract
- Preheat oven to 350°F and position a rack in the center of the oven. Line a 9-inch square baking pan, preferably aluminum or metal, with aluminum foil (see notes above). Butter the foil.
- In a large bowl, whisk together the cocoa, flour, baking powder, and salt.
- In another large bowl, beat the eggs very well until foamy and thick — about 1 minute of vigorous whisking.
- Melt the butter in a medium saucepan over medium heat — it should be hot and bubbling lightly. Add the sugar and whisk until well very combined — I like to use my flat-bottomed whisk here. The mixture should be nearly emulsified and should look like wet sand.
- Pour the melted butter-sugar mix into the eggs and whisk constantly until very well combined. Be sure to scrape the bottom of the pot to extract any lingering sugar/butter. Add the vanilla to the egg-sugar mix, and whisk to incorporate.
- Add the dry ingredients to the wet, and whisk until smooth.
- Spread the batter into the prepared pan and bake for approximately 37-40 minutes. Insert a toothpick straight into the center. If it comes out clean or with just a few moist crumbs, the brownies are done.
- Let cool completely in pan on rack (at least 30 minutes) before cutting. Brownies can be made two to three days in advance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
I’ve been making this brownie recipe for over a decade for various occasions. The recipe comes from Fine Cooking Magazine , and it calls for cocoa powder alone — no melted chocolate — to produce the fudgiest, chewiest, most delicious brownie ever.
What’s more, these brownies emerge from the oven with that desirable shiny, paper-thin top layer. The key to achieving glossy-topped brownies every time is twofold: vigorously mixing the batter at its various phases (see recipe instructions for details) and using an anodized aluminum pan (see recipe box for an alternative).
Why does whisking vigorously and the type of pan matter? Stella Parks explains in this article that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.”
Bonus: While these brownies are delicious when freshly baked, they continue to improve with age, becoming richer and fudgier as they sit. So don’t be afraid to make them ahead of time. Truly, this brownie recipe will ruin all others for you. Sorry?
PS: My favorite soft and chewy chocolate chip cookies
Fudgy, Chewy, Shiny-Topped Brownies: Step by Step
First, measure your dry ingredients. For best results here, use a scale to measure — it’s really hard to measure cocoa powder accurately without a scale.
Whisk together the dry ingredients, then set aside:
In another large bowl, place 3 eggs:
Then whisk vigorously for 60-90 seconds or until the eggs are foamy and slightly thick. I like to use my flat-bottomed whisk here. Set aside.
Meanwhile, place two sticks of butter in a pot.
Melt the butter then add the sugar:
Whisk the sugar and butter together very well here — this won’t take long but the mixture should look like wet sand when you’re done. Again, I like to use my flat-bottomed whisk here.
Whisk this butter-sugar mixture into the eggs very well, then add the vanilla and whisk again:
Add the dry ingredients to the wet:
Whisk until the batter is very smooth:
Pour the batter into a buttered foil-lined 9-inch pan ( this one is great):
Bake for 37-40 minutes at 350ºF:
Let cool for 30 minutes, then remove the brownies from the pan. The shiny top layer looks like a sheet of paper you could peel away… a sight to behold!
Cut into squares:
Admire your work:
Celebrate with sparklers?
Or a tall glass of milk.
Description
Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
Adapted from Fine Cooking Magazine
Changes I’ve made to the original recipe : In an effort to achieve that shiny, crackly crust every time, I’ve made a few changes to the recipe, mostly to the method, which is reflected in the instructions below. I also now use 3 eggs as opposed to 4, 1 tablespoon vanilla as opposed to 1/2 teaspoon, and 1 teaspoon Diamond Crystal kosher salt as opposed to 1/2 teaspoon table salt.
Notes:
- A digital scale is best for measuring flour and cocoa powder. This one is reasonably priced . Buy it! Baking by weight will change you forever. There’s no better time than right now.
- Cocoa Powder: Concerning levels of lead have been found in many brands of cocoa powder. Some are worse than others. I’ve included some reader recommendations below. Note: If you do the math, each brownie likely contains roughly 4 grams of cocoa powder. Cacao Barry Extra Brute (2 pack) | ( 1 pack ) Navitas Viva Naturals Organic Cocoa Fry’s Rodelle
- The pan. For optimal results, Stella Parks recommends using an anodized aluminum pan, explaining that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.” She also recommends lining the pan with foil. One of you readers has also had success using this USA 8-inch metal pan .
- 72 g ( ¾ cup ) unsweetened cocoa powder, see notes above
- 84 g ( 2/3 cup ) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon Diamond Crystal Kosher salt (or ½ teaspoon table salt or 1/2 teaspoon Morton kosher salt)
- 3 large eggs
- 227 g ( 1 cup or 2 sticks) salted or unsalted butter; plus more for the pan (I use Cabot salted)
- 432 g (a heaping 2 cups ) granulated sugar
- 1 tablespoon pure vanilla extract
- Preheat oven to 350°F and position a rack in the center of the oven. Line a 9-inch square baking pan, preferably aluminum or metal, with aluminum foil (see notes above). Butter the foil.
- In a large bowl, whisk together the cocoa, flour, baking powder, and salt.
- In another large bowl, beat the eggs very well until foamy and thick — about 1 minute of vigorous whisking.
- Melt the butter in a medium saucepan over medium heat — it should be hot and bubbling lightly. Add the sugar and whisk until well very combined — I like to use my flat-bottomed whisk here. The mixture should be nearly emulsified and should look like wet sand.
- Pour the melted butter-sugar mix into the eggs and whisk constantly until very well combined. Be sure to scrape the bottom of the pot to extract any lingering sugar/butter. Add the vanilla to the egg-sugar mix, and whisk to incorporate.
- Add the dry ingredients to the wet, and whisk until smooth.
- Spread the batter into the prepared pan and bake for approximately 37-40 minutes. Insert a toothpick straight into the center. If it comes out clean or with just a few moist crumbs, the brownies are done.
- Let cool completely in pan on rack (at least 30 minutes) before cutting. Brownies can be made two to three days in advance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
I’ve been making this brownie recipe for over a decade for various occasions. The recipe comes from Fine Cooking Magazine , and it calls for cocoa powder alone — no melted chocolate — to produce the fudgiest, chewiest, most delicious brownie ever.
What’s more, these brownies emerge from the oven with that desirable shiny, paper-thin top layer. The key to achieving glossy-topped brownies every time is twofold: vigorously mixing the batter at its various phases (see recipe instructions for details) and using an anodized aluminum pan (see recipe box for an alternative).
Why does whisking vigorously and the type of pan matter? Stella Parks explains in this article that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.”
Bonus: While these brownies are delicious when freshly baked, they continue to improve with age, becoming richer and fudgier as they sit. So don’t be afraid to make them ahead of time. Truly, this brownie recipe will ruin all others for you. Sorry?
PS: My favorite soft and chewy chocolate chip cookies
Fudgy, Chewy, Shiny-Topped Brownies: Step by Step
First, measure your dry ingredients. For best results here, use a scale to measure — it’s really hard to measure cocoa powder accurately without a scale.
Whisk together the dry ingredients, then set aside:
In another large bowl, place 3 eggs:
Then whisk vigorously for 60-90 seconds or until the eggs are foamy and slightly thick. I like to use my flat-bottomed whisk here. Set aside.
Meanwhile, place two sticks of butter in a pot.
Melt the butter then add the sugar:
Whisk the sugar and butter together very well here — this won’t take long but the mixture should look like wet sand when you’re done. Again, I like to use my flat-bottomed whisk here.
Whisk this butter-sugar mixture into the eggs very well, then add the vanilla and whisk again:
Add the dry ingredients to the wet:
Whisk until the batter is very smooth:
Pour the batter into a buttered foil-lined 9-inch pan ( this one is great):
Bake for 37-40 minutes at 350ºF:
Let cool for 30 minutes, then remove the brownies from the pan. The shiny top layer looks like a sheet of paper you could peel away… a sight to behold!
Cut into squares:
Admire your work:
Celebrate with sparklers?
Or a tall glass of milk.
Description
Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
Adapted from Fine Cooking Magazine
Changes I’ve made to the original recipe : In an effort to achieve that shiny, crackly crust every time, I’ve made a few changes to the recipe, mostly to the method, which is reflected in the instructions below. I also now use 3 eggs as opposed to 4, 1 tablespoon vanilla as opposed to 1/2 teaspoon, and 1 teaspoon Diamond Crystal kosher salt as opposed to 1/2 teaspoon table salt.
Notes:
- A digital scale is best for measuring flour and cocoa powder. This one is reasonably priced . Buy it! Baking by weight will change you forever. There’s no better time than right now.
- Cocoa Powder: Concerning levels of lead have been found in many brands of cocoa powder. Some are worse than others. I’ve included some reader recommendations below. Note: If you do the math, each brownie likely contains roughly 4 grams of cocoa powder. Cacao Barry Extra Brute (2 pack) | ( 1 pack ) Navitas Viva Naturals Organic Cocoa Fry’s Rodelle
- The pan. For optimal results, Stella Parks recommends using an anodized aluminum pan, explaining that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.” She also recommends lining the pan with foil. One of you readers has also had success using this USA 8-inch metal pan .
- 72 g ( ¾ cup ) unsweetened cocoa powder, see notes above
- 84 g ( 2/3 cup ) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon Diamond Crystal Kosher salt (or ½ teaspoon table salt or 1/2 teaspoon Morton kosher salt)
- 3 large eggs
- 227 g ( 1 cup or 2 sticks) salted or unsalted butter; plus more for the pan (I use Cabot salted)
- 432 g (a heaping 2 cups ) granulated sugar
- 1 tablespoon pure vanilla extract
- Preheat oven to 350°F and position a rack in the center of the oven. Line a 9-inch square baking pan, preferably aluminum or metal, with aluminum foil (see notes above). Butter the foil.
- In a large bowl, whisk together the cocoa, flour, baking powder, and salt.
- In another large bowl, beat the eggs very well until foamy and thick — about 1 minute of vigorous whisking.
- Melt the butter in a medium saucepan over medium heat — it should be hot and bubbling lightly. Add the sugar and whisk until well very combined — I like to use my flat-bottomed whisk here. The mixture should be nearly emulsified and should look like wet sand.
- Pour the melted butter-sugar mix into the eggs and whisk constantly until very well combined. Be sure to scrape the bottom of the pot to extract any lingering sugar/butter. Add the vanilla to the egg-sugar mix, and whisk to incorporate.
- Add the dry ingredients to the wet, and whisk until smooth.
- Spread the batter into the prepared pan and bake for approximately 37-40 minutes. Insert a toothpick straight into the center. If it comes out clean or with just a few moist crumbs, the brownies are done.
- Let cool completely in pan on rack (at least 30 minutes) before cutting. Brownies can be made two to three days in advance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
I’ve been making this brownie recipe for over a decade for various occasions. The recipe comes from Fine Cooking Magazine , and it calls for cocoa powder alone — no melted chocolate — to produce the fudgiest, chewiest, most delicious brownie ever.
What’s more, these brownies emerge from the oven with that desirable shiny, paper-thin top layer. The key to achieving glossy-topped brownies every time is twofold: vigorously mixing the batter at its various phases (see recipe instructions for details) and using an anodized aluminum pan (see recipe box for an alternative).
Why does whisking vigorously and the type of pan matter? Stella Parks explains in this article that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.”
Bonus: While these brownies are delicious when freshly baked, they continue to improve with age, becoming richer and fudgier as they sit. So don’t be afraid to make them ahead of time. Truly, this brownie recipe will ruin all others for you. Sorry?
PS: My favorite soft and chewy chocolate chip cookies
Fudgy, Chewy, Shiny-Topped Brownies: Step by Step
First, measure your dry ingredients. For best results here, use a scale to measure — it’s really hard to measure cocoa powder accurately without a scale.
Whisk together the dry ingredients, then set aside:
In another large bowl, place 3 eggs:
Then whisk vigorously for 60-90 seconds or until the eggs are foamy and slightly thick. I like to use my flat-bottomed whisk here. Set aside.
Meanwhile, place two sticks of butter in a pot.
Melt the butter then add the sugar:
Whisk the sugar and butter together very well here — this won’t take long but the mixture should look like wet sand when you’re done. Again, I like to use my flat-bottomed whisk here.
Whisk this butter-sugar mixture into the eggs very well, then add the vanilla and whisk again:
Add the dry ingredients to the wet:
Whisk until the batter is very smooth:
Pour the batter into a buttered foil-lined 9-inch pan ( this one is great):
Bake for 37-40 minutes at 350ºF:
Let cool for 30 minutes, then remove the brownies from the pan. The shiny top layer looks like a sheet of paper you could peel away… a sight to behold!
Cut into squares:
Admire your work:
Celebrate with sparklers?
Or a tall glass of milk.
Description
Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
Adapted from Fine Cooking Magazine
Changes I’ve made to the original recipe : In an effort to achieve that shiny, crackly crust every time, I’ve made a few changes to the recipe, mostly to the method, which is reflected in the instructions below. I also now use 3 eggs as opposed to 4, 1 tablespoon vanilla as opposed to 1/2 teaspoon, and 1 teaspoon Diamond Crystal kosher salt as opposed to 1/2 teaspoon table salt.
Notes:
- A digital scale is best for measuring flour and cocoa powder. This one is reasonably priced . Buy it! Baking by weight will change you forever. There’s no better time than right now.
- Cocoa Powder: Concerning levels of lead have been found in many brands of cocoa powder. Some are worse than others. I’ve included some reader recommendations below. Note: If you do the math, each brownie likely contains roughly 4 grams of cocoa powder. Cacao Barry Extra Brute (2 pack) | ( 1 pack ) Navitas Viva Naturals Organic Cocoa Fry’s Rodelle
- The pan. For optimal results, Stella Parks recommends using an anodized aluminum pan, explaining that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.” She also recommends lining the pan with foil. One of you readers has also had success using this USA 8-inch metal pan .
- 72 g ( ¾ cup ) unsweetened cocoa powder, see notes above
- 84 g ( 2/3 cup ) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon Diamond Crystal Kosher salt (or ½ teaspoon table salt or 1/2 teaspoon Morton kosher salt)
- 3 large eggs
- 227 g ( 1 cup or 2 sticks) salted or unsalted butter; plus more for the pan (I use Cabot salted)
- 432 g (a heaping 2 cups ) granulated sugar
- 1 tablespoon pure vanilla extract
- Preheat oven to 350°F and position a rack in the center of the oven. Line a 9-inch square baking pan, preferably aluminum or metal, with aluminum foil (see notes above). Butter the foil.
- In a large bowl, whisk together the cocoa, flour, baking powder, and salt.
- In another large bowl, beat the eggs very well until foamy and thick — about 1 minute of vigorous whisking.
- Melt the butter in a medium saucepan over medium heat — it should be hot and bubbling lightly. Add the sugar and whisk until well very combined — I like to use my flat-bottomed whisk here. The mixture should be nearly emulsified and should look like wet sand.
- Pour the melted butter-sugar mix into the eggs and whisk constantly until very well combined. Be sure to scrape the bottom of the pot to extract any lingering sugar/butter. Add the vanilla to the egg-sugar mix, and whisk to incorporate.
- Add the dry ingredients to the wet, and whisk until smooth.
- Spread the batter into the prepared pan and bake for approximately 37-40 minutes. Insert a toothpick straight into the center. If it comes out clean or with just a few moist crumbs, the brownies are done.
- Let cool completely in pan on rack (at least 30 minutes) before cutting. Brownies can be made two to three days in advance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Made with cocoa powder, not melted chocolate, this chewy, fudgy brownie recipe truly is the best ever. The batter comes together in just about 10 minutes, and the brownies emerge with a shiny, paper-thin crust extending from edge to edge.
Adapted from Fine Cooking Magazine
Changes I’ve made to the original recipe : In an effort to achieve that shiny, crackly crust every time, I’ve made a few changes to the recipe, mostly to the method, which is reflected in the instructions below. I also now use 3 eggs as opposed to 4, 1 tablespoon vanilla as opposed to 1/2 teaspoon, and 1 teaspoon Diamond Crystal kosher salt as opposed to 1/2 teaspoon table salt.
Notes:
- A digital scale is best for measuring flour and cocoa powder. This one is reasonably priced . Buy it! Baking by weight will change you forever. There’s no better time than right now.
- Cocoa Powder: Concerning levels of lead have been found in many brands of cocoa powder. Some are worse than others. I’ve included some reader recommendations below. Note: If you do the math, each brownie likely contains roughly 4 grams of cocoa powder. Cacao Barry Extra Brute (2 pack) | ( 1 pack ) Navitas Viva Naturals Organic Cocoa Fry’s Rodelle
- The pan. For optimal results, Stella Parks recommends using an anodized aluminum pan, explaining that in an aluminum pan, “a well-whipped brownie batter will bake just fast enough, puffing beautifully along the way. The brownies will then settle as they cool, a transformation that creates their crinkly, flaky tops and fudgy middles.” She also recommends lining the pan with foil. One of you readers has also had success using this USA 8-inch metal pan .
- 72 g ( ¾ cup ) unsweetened cocoa powder, see notes above
- 84 g ( 2/3 cup ) unbleached all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon Diamond Crystal Kosher salt (or ½ teaspoon table salt or 1/2 teaspoon Morton kosher salt)
- 3 large eggs
- 227 g ( 1 cup or 2 sticks) salted or unsalted butter; plus more for the pan (I use Cabot salted)
- 432 g (a heaping 2 cups ) granulated sugar
- 1 tablespoon pure vanilla extract
- Preheat oven to 350°F and position a rack in the center of the oven. Line a 9-inch square baking pan, preferably aluminum or metal, with aluminum foil (see notes above). Butter the foil.
- In a large bowl, whisk together the cocoa, flour, baking powder, and salt.
- In another large bowl, beat the eggs very well until foamy and thick — about 1 minute of vigorous whisking.
- Melt the butter in a medium saucepan over medium heat — it should be hot and bubbling lightly. Add the sugar and whisk until well very combined — I like to use my flat-bottomed whisk here. The mixture should be nearly emulsified and should look like wet sand.
- Pour the melted butter-sugar mix into the eggs and whisk constantly until very well combined. Be sure to scrape the bottom of the pot to extract any lingering sugar/butter. Add the vanilla to the egg-sugar mix, and whisk to incorporate.
- Add the dry ingredients to the wet, and whisk until smooth.
- Spread the batter into the prepared pan and bake for approximately 37-40 minutes. Insert a toothpick straight into the center. If it comes out clean or with just a few moist crumbs, the brownies are done.
- Let cool completely in pan on rack (at least 30 minutes) before cutting. Brownies can be made two to three days in advance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2016/02/13/my-favorite-brownies/
This delicious homemade cocoa crunch is my children’s favorite! In essence, it’s chocolate granola, a mixture of oats, crispy rice cereal, coconut, cocoa, and chocolate. It’s nut-free and gluten-free, which makes it great for sharing and gifting. Adults and children alike adore this one!
The origin of cocoa crunch — not Koko Krunch — dates back to the onset of the organic movement and a UK company called Whole Earth Foods, who extolled the importance of planet-friendly fare 40 years before it became a trend, and who created this breakfast cereal to appeal to adults and children alike.
In essence it’s chocolate granola made without nuts, a mixture of oats, crispy rice cereal, coconut, cocoa, and chocolate, which bake into clusters fit for snacking on their own or drowning in milk, which ultimately turns into chocolate milk, a boon for little ones especially.
The original recipe, from Green and Black’s Chocolate Recipes , calls for making a thick sugar syrup, which I have replaced with maple syrup. Eliminating the syrup-making step simplifies the process and the maple flavor does not dominate the chocolate.
Like the coconut oil granola , this cocoa crunch makes a great gift, but is also a treat to have on hand: my children and many of the neighborhood kiddies have been gobbling it up after school, but on more than one occasion, too, I have spotted in my kitchen an adult, head thrown back, bowl covering face, finishing off a late-night snack.
Cocoa Crunch: Proudly feeding the neighborhood since 2016!
Description
Rice cereal: I don’t love buying products like crispy rice cereal for recipes, but it’s sort of essential in this one. Here I’ve used Erewhon Crispy Brown Rice , which has only three ingredients — Michael Pollan approved! — though the original Rice Krispy cereal would work just fine, and in fairness to RK, its ingredient list isn’t horrid.
Cocoa and chocolate: I’ve been using Hershey’s unsweetened cocoa and Ghirardelli 60% cacao bittersweet chocolate. After you make this once, you may want to alter the amount/type of chocolate.
Silpat: My parchment paper use had gotten a little out of control, so I recently bought a Silpat , which I have owned and loved before, and which I am loving having on hand again.
To stir or not? The key to getting nice chunks of cocoa crunch is to not stir the mixture at all while it bakes. Once it cools completely, it will break into nice shards, which can be broken up further. That said, big shards can be hard to eat. So as you break this up before transferring it to a storage vessel, you may want to break it into bite-sized chunks.
- 1½ cups ( 154g ) oats
- 2 cups crispy brown rice cereal ( 71g ), such as Erewhon brand* (see notes above)
- ½ cup ( 40g ) unsweetened coconut flakes
- 3 tablespoons (17 to 20g ) cocoa
- ½ teaspoon salt
- ¼ cup melted coconut oil or vegetable or canola oil
- 1.5 oz . ( 42.5 g ) dark chocolate, see notes above
- ½ cup maple syrup
- Preheat oven to 275ºF. In a large bowl, combine oats, rice cereal, coconut, cocoa, and salt. Toss to combine.
- Heat the coconut oil and dark chocolate together in a small skillet over low heat until chocolate has melted. Alternatively, melt in microwave. Stir to blend; then add to dry ingredients along with the maple syrup. Stir to combine.
- Turn mixture out onto a Silpat- or parchment-lined baking sheet. Spread into an even layer. Cook 35 minutes. Remove from oven and let cool. Break into shards or into small pieces (see notes above).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cereal
- Method: Oven, Bake
- Cuisine: American
