Tuesday, November 22

Fudgy Cocoa Almond Brownies

I was looking to make some brownies with ingredients I already had on hand, so after a quick recipe search on Foodily ( I swear by this website) I came across a cocoa-based recipe for brownies. The recipe came from the blog honey & jam and involved simple ingredients and low prep and bake time.

The result was a pan filled with a rich cocoa flavor complemented by an almond crunch. You can follow along with the step-by-step photos below and you'll find the recipe after the jump. Happy baking!

All the ingredients you need for these delicious treats

Combine butter, sugar, cocoa and salt and microwave for 1:30 mins

Stir until butter is melted and mixture is smooth

Allow mixture to cool slightly then add vanilla and eggs, one at a time

Add flour and mix until well-combined

Feel free to add a mix-in of your choice. I went with crushed almonds.

Spread mixture evenly in a brownie pan lined with foil or parchment paper. Bake at 325 for 25-30 mins.

The fudgy, crunchy result!

Warning: these are extremely addicting


Best Cocoa Brownies
Recipe from honey & jam

Makes about 20 brownies

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour
2/3 cup chopped almonds (optional)

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. (I used foil and the brownies were still difficult to remove, so I recommend just greasing a pan with cooking spray)

Combine the butter, sugar, cocoa, and salt in a medium bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time. 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 almonds or your preferred mix-in, if using. Spread evenly in the lined pan.

Bake until a toothpick emerges clean, 25 to 30 minutes (mine were done after 26 minutes) and allow to cool completely.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 20 squares.

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