Cocoa Brownies
Cocoa powder brownies made with bloomed cocoa for a deeply chocolaty flavor.
Ingredients
- 1 cup unsalted butter (chopped into small cube (226g)s)
- 2 cups granulated sugar (400g)
- 1 cup dutch process cocoa (100g)
- ½ teaspoon sea salt
- 1 tablespoon vanilla
- 4 large eggs
- ⅔ cup all purpose flour (70g)
Directions
- 1
Preheat oven to 335.
- 2
Line a 9×9″ or 8×8’ square pan with a parchment paper overhang (two overlaying sheets so the pan is completely covered).
- 3
Over a double boiler or in a pot set over low heat, melt the butter. When it has fully melted, add the the sugar and cocoa.
- 4
Stir and continue to cook until the mixture is smooth and registers 140 F. You’ll notice that at this temperature the liquid starts to separate a bit.
- 5
Remove from heat and pour into a bowl. Let it cool slightly, until it is warm to touch, so it doesn’t cook the eggs in the next steps.
- 6
Stir in the salt and vanilla.
- 7
Add the eggs and beat with a hand mixer until the mixture is just smooth and silky (about 20 seconds). You can also do this with a whisk.
- 8
Add the flour and mix to just combine, careful not to overmix.
- 9
Pour into baking pan and bake until the center has puffed up and/or a cake tester inserted into the center comes out with some wet crumbs, but is not overly gooey, about 40-45 minutes depending on the size of your pan(less if you're using a 9x9, more if using an 8x8).
- 10
Allow to cool in the pan and then use the parchment sling to lift it out.
- 11
Slice into 1 inch squares.