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Easy Chocolate Cocoa Brownie Recipe

Easy Chocolate Cocoa Brownie Recipe
Product Code: Recipe0153
Reg. Price: $0.01
Unit of Measure:EACH
Our Price: $0.00


Description 

Easy Chocolate Cocoa Brownie Recipe

Rich and adjustable

Ingredients:
I now triple the recipe with adjustments. See below the instructions for the quantities.

1 - 1/4 sticks unsalted butter - (10 tablespoons)
1-1/4 cups superfine cane sugar
3/4 cup plus 2 tablespoons Pernigotti Cocoa Powder
1/4 teaspoon sea salt
1/2 teaspoon Heilala vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut pieces (optional)

Directions:
1. Place oven rack in lower third of oven. Preheat oven to 350-degrees (F). Butter well a 8x8 baking pan. (Note: if you are doubling the recipe, you will need a bigger pan.)

2. Combine the butter, sugar, cocoa and salt in a heat-proof bowl, and set the bowl in a larger pot with 2-3 inches of water and set over low heat. Bring water to a simmer, stirring from time to time until the butter is melted and mixture is smooth and hot enough that you cannot leave your finger in during a dipping test. Remove bowl from pot and set aside and let the mixture cool to just warm as opposed to hot.

3. Using a wooden spoon or rubber spatula, stir in the vanilla extract. Add beaten eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until completely incorporated, then beat mixture vigorously for 40 strokes with a wooden spoon or rubber spatula. Stir in nuts, if using. Spread mixture evenly into well-buttered baking dish.

4. Bake until a toothpick comes out slightly moist from the center of the brownies - about 20-30 minutes. Remove from oven and let cool completely on a rack. If using as a birthday cake substitute, you can decorate the brownies with frosting and candle. Cut into 16-25 pieces and remove pieces with a cake server or spatula and serve.

12 pieces

More brownies at one time.

1 pound sticks unsalted butter
4 cups superfine sugar
2 1/4 cups Pernigotti Cocoa Powder
1 1/4 teaspoon Trapani sea salt
3/4 teaspoon vanilla extract 1X
7 cold large eggs
1 1/2 cup all-purpose flour
Add 1 cup of Agostoni chips at the end to add extra rich chocolate moments when you bite into the brownie.

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