a perfect brownie with a thin crackly top and a deep, rich, fudgy bite
The secret ingredient in this recipe is the cacao powder. Cacao and cocoa powder both start off as the seeds of a cacao plant. To get cocoa powder the seeds are processed under high temperatures and milled thus losing a lot of dense nutritional components. Cacao powder however is made using the raw cacao seeds. The seeds are processed via fermentation under low-temperatures, and this retains the dense nutritional content of these seeds along with a bitter very deep and intense chocolate flavor. A little goes a long way and you don’t need a lot for this recipe. If you don’t have any on hand you can go ahead and replace with more unsweetened cocoa powder. Cacao is not necessary to make these brownies but definitely recommended!
Rich Fudgy Chocolate Brownies
3/4 cup unsalted melted butter, hot
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
1/2 cup flour
1/2 cup unsweetened cocoa powder
1/8 cup cacao powder
1/8 tsp salt
1/4 cup semi-sweet chocolate chips
1. Preheat oven to 350 F.
2. In a large mixing bowl add melted butter and sugar and blend with an electric hand mixture. Beat in eggs and vanilla and blend for 1-2 minutes.
3. Sift in flour, cocoa powder, cacao powder, and salt. Gently fold everything into batter (do not over mix or brownies will be cake-like).
4. Line a 8×8-inch ceramic or glass baking dish with parchment paper or lightly oil. Add brownie batter in an even layer, using a rubber spatula to help spread. Add chocolate chips to top.
5. Add to the oven for 25-30 minutes until brownies are cooked through. TIP: Be careful not to over bake the brownies. They should be removed from the oven before the center is fully cooked (not raw, just slightly undercooked) as they will continue to set and cool.
6. Once finished remove from oven and let cool. Cut into 9 equal pieces and enjoy!
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