Alice Medrich’s Cocoa Brownies

This is the best brownie I’ve ever made, and the only brownie recipe that I’ve kept. My brownies used to turn out cake-like, so I gave up on scratch brownies and decided that Betty Crocker pre-mix was the way to go. At least that was until these came along!

I almost went crazy when I saw the thin, crisp sugar layer on top. After all the countless failed attempts, finally! The brownie was fudgy and dense, and best of all, it uses cocoa instead of chocolate bars. The health freak would tell you it’s healthier (the brownie itself is no where near healthy, though), and the miser would call wallet-friendly; I’ll tell you it’s both.

I first baked them for Majestia XXV (my band concert), and then did them again for Eileen on her birthday.

That’s a very amateur looking decor, but cake decoration isn’t my priority for now.

Aww, what a happy birthday girl :>

Alice Medrich’s Cocoa Brownies, adapted from here

  • 140g unsalted butter
  • 200g sugar
  • 82 grams unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs, cold
  • 66 grams all-purpose flour
  1. Position a rack in the lower third of the oven and preheat the oven to 160°C. 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 wide skillet of barely simmering water. 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 bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
  3. Stir in the vanilla 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 and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
  4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 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.
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1 Comment (+add yours?)

  1. Trackback: Happy 18th, Graci! « Putting on my baking hat ∆

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