Skip to main content

So moist cocoa Brownies


I declare here and now that this was the last guilty pleasure I had for at least a week. I cannot let my little inner voice convince me that simple baking will not lead to weight gaining! Yes yes yes, it does. Even if I use whole wheat flour instead of all-purpose and reduce the sugar and so on... What was I even thinking making some killer brownies on a Monday?? But before, it really did seem like the best idea ever. And my Grandpa is here, visiting, never had brownies before so I have a pretty good excuse, right?
Ah! Oh well...I can say, it was so worth it!! This recipe makes the perfect brownies! Seriously! I actually had my go-to brownies recipe which is still my number one but I can't really compare the 2. The other one is with chocolate, LOTSa chocolate and I never let it fully bake so it's the mixture of a soufle and a brownies. But THIS one is what everyone calls brownies. Moist, gooey, rich and definitely not dry or resemble to a cake. I highly recommend it! Also, I kinda forgot that I was making it with dutch cocoa which is sugar-free and when I saw how much sugar I had to add, I freaked out a little and added 80 grams less than the recipe indicated. So the result wasn't too sweet, it was perfect for my tastebuds but I don't like too sweet things. Oh and I poured just a drop of chocolate sauce on it...We like it like this :)

Without the ganache and strawberries


Cocoa Brownies

10 tablespoons (141 grams) unsalted butter

1 1/4 cups (280 grams) sugar
 I used 200 grams
3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup (66 grams) all-purpose flour I used whole wheat spelt flour
2/3 cup walnut or pecan pieces  I used hazelnuts, toasted

Preheat oven to 165°C (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.


Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.

 
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. Stir in the nuts, if using. Spread evenly in the lined pan.


Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.

Chocolate ganache (or sauce)

1dl double creme
100 grams chocolate
4 dkg butter

Bring the creme to a boil and remove it from the heat and place the chopped chocolate in it. Stir it until it comes together and then add the butter. Keep stirring and put it in the fridge to cool down.




Enjoy :)

Comments

  1. Looks delish! Could you just confirm what 1 dl and 4 dkg is. I'm assuming cups and grams but would like to be sure.
    Thank you

    ReplyDelete

Post a Comment

Popular posts from this blog

Brown Butter Walnut Cake with Chocolate-Mocha Ganache

This post is yet again an example of how I procrastinate when it comes to studying or making a presentation. Whichever. This is going to be a lovely tale about a "magnifique" cake.  I got my inspiration to make that brown butter walnut sensation from  Procrastobaker . It is seriously one of the best things I've ever baked. I do not think the photos do justice when I tried to catch how breath-taking the cake is once a bite lands in your mouth... It is crispy on the outside and so juicy in the inside and the chocolate-mocha ganache goes just perfectly well with it. I changed the original recipe a bit, as I worked with walnuts and I added a layer of chocolate cream inside the cake, as well. Also, it is important to add that it is best one day after it was made. While it chilled in the fridge. Oh my... It was such a hit! Definitely going to make it again...and again... :) But I won't keep you on your toes and fill you in with this lovely recipe! Brown Butter W

Sajtos Pogácsa - Hungarian Cheese Puffs

Happy news! I have created a new, upgraded website where you can see all my old and new recipes. To see the recipe of the the Hungarian Cheese Puffs, you can simply click on the below link. https://theeccentriccook.com/sajtos-pogacsa-hungarian-cheese-puffs/

Hungarian Kakaós Csiga (Chocolate Rolls)

Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking mania I got over this summer I just cannot stop it! So I decided that I don't have to give up this love of mine but I do have to figure out something that will not leave me end up gaining weight again. What to do, what to do...Bake only in the weekends! And probably I should get a grip and not stuff my face until I can't move...Which didn't really happen today. I ate like 6 of these lovely chocolate rolls...I guess, no dinner for Csilla tonight :P These rolls are from a traditional Hungarian pastry recipe. I called my Grandma to ask for the recipe and as it always happens with Grandma recipes she did not know the measurements...I don't know if it's only with my grandmas but they always work with their eyes so they usually have no idea how much grams I need from this or that... So I turned to an ancient Hungarian cookbook and that