So….I know it’s the beginning of January and many of you are dieting, or at least being a bit more mindful of the food you’re eating. Here’s the thing though. My mother-in-law, bless her heart, gave me black cocoa for Christmas. You know I can’t wait until February (chocolate month around here!) to make brownies with this new (to me!) and exciting ingredient. I’ve actually made brownies twice in the last week. The first time I made these Brown Butter Cocoa Brownies with Walnuts from The Red Spoon. They were quite good. I got distracted and over-baked them by a few minutes though. Which is sorta a travesty in the world of brownies. They were perfect right out of the oven but then they hardened up a little. Loved how full of walnuts they were!
I tried again using a second recipe, variety is the spice of my recipe life you know:-) This time I tried the King Arthur Flour recipe for On-the-Fence Brownies which claims to be the best of both worlds…cakey and fudgy! I have to say, they are totally right on here. Normally I would opt for fudgy every time but these brownies were a perfect texture. Despite my penchant for never making a recipe twice this one will make the repeater file for sure!
On-the-Fence Black Cocoa Brownies
- 1 cup unsalted butter (2 sticks)
- 2 1/4 cups sugar
- 3/4 cup dutch-process cocoa
- 1/2 cup black cocoa*
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup chocolate chips (6 ounces)
- 1 tsp. espresso powder
Bake the brownies in a preheated 350°F oven for 28 to 30 minutes, until a toothpick comes out with just a few moist crumbs clinging to it. The brownies should feel barely set in the center. Remove them from the oven and cool on a rack before cutting and serving. Good luck with that:-)
*This black cocoa has to become a new pantry staple for me! It was really good. I would definitely recommend it. That said, I’m sure substituting for another cocoa would still yield delicious results!
Recipe from King Arthur Flour.