Posted by: DancingQueen | July 9, 2010

Fudgy Cocoa Brownies – Ghiradelli Cocoa Brownies w/ Walnuts

I made two versions of this recipe – one with a shake of cinnamon and walnuts and one without, both were delicious!!!  Doesn’t yield too many brownies tho 😦  Maybe 9-12 normal sized ones.  They didn’t last long enough for photos, but were easier to cut when chilled!

Fudgy Cocoa Brownies (by way of Smitten Kitchen who adapted from Alice Mendrich’s Bittersweet) ((Also on FoodBeam))

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar (i used organic cane sugar)
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process) (i used Ghiradelli)
1/4 teaspoon salt (i used Kosher salt)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour (i used unbleached)
2/3 cup walnut pieces (optional)

PREP: Measure all ingredients and set oven to 325°F with the wrack on the second lowest setting.  As the oven is preheating, foil a square baking pan.

1. warm butter in the microwave for 30 to 60 seconds until melted

2.  mix sugar, cocoa, and salt in a bowl

3. pour in the melted butter, stir, the result should be gritty

4. add eggs, one at a time, and stir to combine after each

5. add vanilla, then flour, until all is combined (then go in the nut, if using)

6. coax into pan with spatula and scrape down the sides

7. bake for 30 minutes or until a toothpick comes out clean!


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