Last week, I was in the food store to pick up some usual items. I had some time to kill and was feeling “leisurely” so I did the most dangerous thing in the world…I walked every aisle! I ended up restocking some things I kept forgetting I needed, which was great, but as you can imagine, some random things ended up in my cart. One of those things being Unsweetened Cocoa Powder.
It’s already almost empty.
Turns out I have quite an affection for chocolate in powder form. I’ve whipped up homemade hot cocoa which was insane. I made some not so great banana brownies. (lesson learned there: when it says eggs and milk should be room temp, it really means they must be room temp. sigh.) And, finally I made some brownies that I’m not ashamed of. In fact, I’m quite proud of them. If I didn’t know better, I’d say these are the Best Cocoa Brownies. Well, ’cause that’s what they are called. But, we all know how much bloggers who cook love to call their recipe the Best “Whatever” Ever. (ahem…see my marinara post. but, seriously…it IS the best!)
This photo doesn’t really do these justice. Except you can see how dark they are meaning you know they are rich, chocolatey, and like fudge.
Best of all they are super easy.
I followed the recipe exactly opting for the microwave method to melt the butter into the sugar, cocoa, and salt. I tossed all these dry ingredients into microwave safe bowl, mixed them together with a fork, cubed the butter, and through that in, then tossed everything together. I microwaved on high for 30 seconds, stirred, microwaved for another 30 seconds, stirred, microwaved for 15 seconds, and gave it all a final stir. It will be gritty like the recipe says, but it all comes together in the end.
PS: can I just say how convenient (read: dangerous) it is to find a recipe that you can make on a whim like this? No room temp ingredients means brownies for me in less than an hour. Yikes.
I, of course, tossed in walnuts because I am a texture girl.
The only changes I would make would be to add more sugar. I love, love, love salt and chocolate and this one seems to be missing just a pinch. I’d also consider toasting the walnuts. And, I’d like to try this one out with some strong coffee mixed in. Just a tablespoon or two would help to bring out the chocolately flavor. Oh, and you definitely need the extra cooking time. Mine went for a total of 40 minutes.
I will say, though, that this recipe is darn delish just as it is. Thank goodness it only yields an eight by eight slab of brownie. Otherwise, I might not be able to “make it for myself.” Oh, who’m I kidding. This is all mine…and I might double the batter next time. 🙂
Give the Best Cocoa Brownies by Smitten Kitchen recipe a try with my little tips and let me know what you think!