Cocoa Powder and Java Juice Cocoa Brownie Recipe
Cook Mode
(Keep screen awake)
Cocoa Powder and Java Juice Cocoa Brownie Recipe
These brownies are simple, low lactose, and a ChefShop.com favorite. Cocoa Powder is also perfect for making your own drinking chocolate or microwave pudding.
Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups superfine sugar
3/4 cup plus 2 tablespoons unsweetened Cocoa Powder
heaping 1/4 teaspoon flaky Maldon sea salt
1/2 teaspoon Heilala vanilla paste
1/4 teaspoon Java Juice Coffee Concentrate
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Directions:
1. Position a rack in the lower third of the oven and 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.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a double boiler. 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. Remove the top part of the double boiler and set aside briefly until the mixture is only warm, not hot. It will look semi gritty, do not worry it smooths out once the eggs and flour are added.
3. Stir in the vanilla paste and coffee concentrate with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour 1/4 cup at a time 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 the nuts, if using. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 - 30 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Yield: 16-25 squares
Category: dessert, recipe, brownies
Keywords: cocoa, powder, coffee
These brownies are simple, low lactose, and a ChefShop.com favorite. Cocoa Powder is also perfect for making your own drinking chocolate or microwave pudding.
Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups superfine sugar
3/4 cup plus 2 tablespoons unsweetened Cocoa Powder
heaping 1/4 teaspoon flaky Maldon sea salt
1/2 teaspoon Heilala vanilla paste
1/4 teaspoon Java Juice Coffee Concentrate
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Directions:
1. Position a rack in the lower third of the oven and 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.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a double boiler. 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. Remove the top part of the double boiler and set aside briefly until the mixture is only warm, not hot. It will look semi gritty, do not worry it smooths out once the eggs and flour are added.
3. Stir in the vanilla paste and coffee concentrate with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour 1/4 cup at a time 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 the nuts, if using. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 - 30 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Yield: 16-25 squares
Category: dessert, recipe, brownies
Keywords: cocoa, powder, coffee
