Description
These are easy and incredibly fudgy cocoa brownies
Topped with a thin layer of chocolate ganache, this recipe will bring raves among chocoholics.
Ingredients
For the brownies:
- 10 Tbs (150g) unsalted butter
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup + 2 tablespoons (70g unsweetened cocoa powder)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs (cold)
- 1/2 cup (70g) all purpose flour
For the ganache:
- 2 0z. (55g) semisweet chocolate, chopped
- 1/4 cup whipping cream
- 2 tablespoons whole milk
Instructions
For the brownies:
- Preheat oven to 325ºF / 170ºC.
- Butter or spray an 8-inch square pan and line with parchment or aluminum paper. I use a strip wide as the pan and line the bottom and 2 of the sides.
- Melt butter in a large bowl, preferably glass, in the microwave or over simmering water.
- Add sugar, sifted cocoa, salt and vanilla extract and mix with a hand beater until well mixed.
- Add eggs, one at a time, and beat vigorously until very well mixed.
- Add flour and mix 40 times with the hand beater.
- Bake for 20 to 25 minutes, until a tester comes out with moist crumbs attached. The center must jiggle.
- Let cool on a wire rack.
- Cover with a layer of chocolate ganache. Let harden before cutting.
For the ganache:
- Heat the cream in a small saucepan until almost starting to boil.
- Put the chopped chocolate in a bowl and add the hot cream. Let stand 1 minute and whisk to combine well.
- After the chocolate has dissolved, add the milk and mix well.
- Keep refrigerated.
Notes
Cocoa powder - make sure you use the best quality unsweetened cocoa powder you can buy. It does make a big difference.
Cold eggs - part of the success for getting fudgy eggs is using cold eggs. They will emulsify the batter better.
Right pan - all brownies need to be baked in the right sized pan. Always follow the instructions in the recipe. A larger or smaller pan will alter the baking times and the results will not be fudgy and gooey.
Oven - do take them out while still jiggling in the center. A few minutes more makes a big difference in this recipe. And I recommend eating them the next day. The chocolate flavor mellows and deepens. It's worth the wait.
Ganache - the layer of ganache is optional but adds a lot to the final experience. Cocoa powder and chocolate together make the best chocolate flavor ever.
Extras - you can add berries on top (fresh if you have access to them), preferably raspberries or strawberries. Also, some walnuts could be thrown on top before the ganache hardens.
Keywords: cocoa brownies