I love a good brownie. I love a good brownie so much, I can forgo food for the day and eat that sheet of brownies that I have just baked through the day.
And because I love a good brownie so much, I am always trying out new ones. I’ve made Rocky Road Brownies, Triple Chocolate Brownies, Hot Chocolate Brownies, Dark Chocolate Brownies with cherries and almonds and Fudgy Brownies.
Ofcourse I tweak original recipes aplenty but I think I have finally found THE ONE.
The one brownie that you cannot stop eating.
The one brownie that can be made with just pantry staples and no special ingredients required.
The one brownie that required just one pot and a whisk.
These are Alice Merdich’s Cocoa Brownies. So fabulous. So easy. And so so delicious.
It’s all about the chemistry between the cocoa and the butter and the flour. And whisking it 40 times over.
I mean that’s the instruction these brownies come with. Once the cocoa butter and sugar are melted together and the eggs and vanilla added in, you have to whisk in the flour and then beat it 40 times over. I think it activates some gluten, which allows the brownie to be crisp on the outside and nice and chewy on the inside.
I don’t with the microwavable or double boiler instruction. I just use a heavy bottom pan which I bunged on the gas, melted the butter, turned it off, stirred in the sugar and cocoa until it cooled and then added the rest of the ingredients. It was like one pot magic!
Low effort yet packed with a chewy fudginess that you only get with a top class brownie. These have to be made now!
One Pot Cocoa Brownies
From Alice Medrich’s Bittersweet
140 grams butter
1 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (63 grams) all-purpose flour
1.Preheat oven to 180 degree centigrade. Line an 8″ square pan with parchment paper so that there is an overhang on two sides.
2. Combine the butter, sugar, cocoa, and salt in a large heavy bottom pan and put it on the burner. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
3. Remove the bowl off the fire and set aside briefly until the mixture is only warm, not hot.
4. Add the eggs one at a time, stirring vigorously after each one. Using a wooden spoon, stir in the vanilla.
5. Once the batter looks shiny and well-blended, stir in the flour until no streaks remain. Vigorously beat the batter for 40 strokes. Spread the batter evenly into the pan.
6.Bake until a toothpick in the middle comes out slightly moist with batter, 20 to 25 minutes Remove and let cool completely before lifting out of the pan and transferring to a cutting surface. Cut to your desired size.
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