Bittersweet Cocoa Brownies Recipes

BITTERSWEET BEACHSIDE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
• In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla.
• In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
• Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.

FUDGY DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
• Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
• Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

BEST COCOA BROWNIES

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
• Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. 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. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
• Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. 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. Stir in the nuts, if using. Spread evenly in the lined pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
• Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

BEST COCOA BROWNIES

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F 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.
• Spray the pan and lining with cooking spray.
• Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.
• Stir occasionally until the butter is melted and the mixture is smooth, though it will appear somewhat gritty.
• Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not at all hot.
• Stir in the vanilla with a wooden spoon.
• Add the eggs one at a time, stirring well after each one.
• When the batter looks thick, shiny, and well-blended, add the flour and stir until all the streaks of flour disappear, then beat vigorously for 40 more strokes with the wooden spoon or a rubber spatula.
• Stir in the nuts, if using. Spread evenly in the prepared pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, about 25 minutes.
• Let cool completely on a wire rack.
• Set the pan in the freezer for 10 minutes (it will make for clean cutting of the brownies).
• Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.
• Cut into 16 squares.

BITTERSWEET COCOA BROWNIES RECIPE

Steps:

• Heat oven to 325 degrees. Line an 8x8-inch baking pan (preferably metal) with foil across the bottom and up two opposite sides of pan. In medium bowl, thoroughly mix cocoa, sugar, vanilla, salt, and hot melted butter with hand mixer or with vigorous strokes of whisk. Add eggs, one at a time, beating until batter is thick and lightened in color, 1 to 2 minutes. Add flour and stir with rubber spatula just until blended. Fold in nuts, if using. Spread batter evenly in prepared pan and bake until top is puffed and slightly crusted and toothpick inserted in center comes out with little fudge batter clinging to it, 28 to 30 minutes. Let brownies cool completely in pan on rack. Lift ends of foil to remove them. Invert brownies on tray and peel off foil. Turn brownies right side up on cutting board and cut into squares (wipe knife between each cut, as brownies will be soft and sticky).