BEST COCOA BROWNIES
Make and share this Best Cocoa Brownies recipe from Food.com.
Provided by Roxanne J.R.
Categories Bar Cookie
Time 40m
Yield 16 brownies
Number Of Ingredients 9
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.
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