Best Cocoa Brownies
Photo © Deb Perelman
- 10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
- 1 1/4 cups (9 7/8 ounces, 280 grams) sugar
- 3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
- 2/3 cup walnut or pecan pieces (optional)
- This recipe is vegetarian
- Produce
- Walnut or pecan (2/3 cup)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Cocoa powder, unsweetened natural or Dutch-process (7/8 cup)
- Salt (1/4 teaspoon)
- Sugar (1 1/4 cups)
- Vanilla extract, pure (1/2 teaspoon)
- Dairy
- (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter, unsalted (10 tablespoons)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 30, 2010 (3 years ago).
261 people saved this recipe.
