I’m starting with this recipe because it’s an easy one and requires ingredients that I have on hand without having to go grocery shopping.  We’ve got financial goals to meet this year in addition to all this blogging, photos, cooking, cleansing, etc….so I wanted to start simple.

I recall making this recipe before but have several brownie recipes so I’ll need to decide in the end which ONE recipe to keep. These brownies are moist and fudge like in the middle, yet have a nice crisp layer on the outside.

For this recipe test I halved the recipe (which I may do in many instances if possible) and instead of using a baking pan, I used a a non-stick mini muffin tin.  Each brownie is its own self contained little bite (or two) of chocolate goodness!

Best Cocoa Brownies

Epicurious – 2003

Makes 16 large or 25 small brownies in an 8″ square baking pan. If halving, will make 12 mini muffins.

10 tbsp (1 1/4 sticks) unsalted  butter

1 1/4 C Sugar

3/4 C plus 2 tbsp unsweetened Cocoa Powder (I used Raw, Organic, non-alkalized Cacao)

1/4 tsp salt

1/2 tsp pure vanilla

2 cold large eggs

1/2 C all-purpose flour

Position rack in lower third of the oven and preheat to 325.  Line bottom and sides of baking pan with parchment or foil, leaving overhang.  If using mini muffin tin, butter each cup even if non stick.

Combine butter, sugar, cocoa and salt in medium heat proof bowl and set bowl over a pan of barely simmering water.  Stir until butter is melted and mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.  Remove bowl from skillet and set aside briefly until mixture is only warm, not hot.

Stir in vanilla with a wooden spoon or spatula.  Add eggs one at a time, stirring vigorously after each one.  When batter is thick, shiny and well blended, add the flour and stir until you can’t see it any longer, then beat vigorously for 40 strokes with the wooden spoon or spatula.  Spread evenly in lined baking pan or use mini ice cream/cookie dough scoop to evenly distribute into mini muffin tin.

Bake until toothpick comes out slightly moist with batter, about 20-25 minutes for baking pan, or 16 minutes in a mini muffin tin.

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