Cocoa Brownies

Discussion in 'Pastries & Baking' started by foodnfoto, Jan 29, 2012.

  1. foodnfoto


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    I have a large quantity of this terrific organic and fair trade cocoa and would like to make brownies to serve in our shop.

    I don't like those brownies that are so popular these days-gooey to the point where they taste like raw dough,

    I want to find a recipe that lands somewhere between cakey and fudgey-moist, chocolately but no goo.

    i just want to use cocoa, no chocolate- any suggestions?
  2. siduri


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    At home cook
    over 30 years ago when i moved to Rome, there was no way to find unsweetened chocolate.  I tried to use semisweet chocolate and less sugar but it never was really right.  THen when back in the states once  i saw a Hershey's cocoa ad in a magazine that gave a recipe for cocoa brownies.  They substituted cocoa and butter for the chocolate.  They come out really well.  Naturally, being in Europe i don;t use hershey;s cocoa - i use dutch process cocoa. 

    Preheat oven to 175C (350F)

    Butter a 15 x 10 inch low baking pan (38 X 25 cm) – if pan is smaller they’ll need to cook longer.


    250 gms butter

    2½ cups sugar (about 500 gms) 

    5 eggs

    1¼ cup flour (about 175 gms)

    1/3 cups UNSWEETENED cocoa (about 100 gms)

    1 tsp baking powder

    1 tsp salt

    Optional: a cup of walnuts

    Mix or sift all dry ingredients except sugar till no lumps show.

    Melt butter in a big pot. 

    Add sugar, mix with a spoon.

    Add eggs one at a time, mixing after each (no need to beat). 

    Add dry ingredients to the butter and sugar.  Mix only to combine and till no flour is visible.  Stir in the optional walnuts.

    Pour into greased pan.

    Cook until a toothpick inserted in the center comes out dry but with crumbs of brownie attached to it.  Ovens are not reliable so check after half hour, then keep checking.

    Cool completely on counter before cutting or frosting. 
  3. kaneohegirlinaz


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    I Just Like Food
    I was looking through the"baking threads" and though I am not the best home baker, I think that my brownies come out pretty darn good. 

    Ever since we moved here to the Mainland, I try very hard not to make anything from a mix and avoid all the additives. 

    My sister had given me a Hershey's Cookbook and I couldn't find it after the move, so I went to their website and printed out this recipe:

    Best Brownies
    • 1/2 cup (1 stick) butter or margarine, melted
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1/2 cup all-purpose flour
    • 1/3 cup HERSHEY'S Cocoa
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup chopped nuts (optional)
    CREAMY BROWNIE FROSTING (recipe follows)

    Heat oven to 350°F. Grease 9-inch square baking pan.

    Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

    CREAMY BROWNIE FROSTING 3 tablespoons butter or margarine, softened 3 tablespoons HERSHEY'S Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.


    The last batch that I made, I added 1/2 cup of Walnuts and 1/2 cup of shredded Coconut. 

    I make sure to not over bake them, that is to say that I take the pan out when there's still a few small crumbs on a toothpick, I learned that here at CT!! 

    My husband goes crazy for the Frosting!  I prefer mine ala natural...
  4. dinein

    dinein Banned

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    Crack Brownies



  5. prettycake

    prettycake Banned

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    Cook At Home

    Made these last year and they are very good..  Got this recipe from this book...  The inside does not have that "raw" texture or pastey, sticky feel to it.

    Last edited: Mar 5, 2012