23 January 2018: Cocoa Brownies

2018-Jan-23_fournightsaweek_brownies_1694We recently purchased a condo unit in the building in which we have been renting. Our new neighbors gifted us with the wonderful bottle of wine which we have determined would go quite nicely with some chocolate. I mean, what doesn’t go with chocolate? I’m not sure I want to live in that world.

There are plenty of brownie recipes made with cocoa in place of bar chocolate, but oftentimes I’ve found them to be pretty dry. This recipe comes from Bon Appetit and is hands down one of the most chocolate-y of cocoa brownie recipes I’ve ever tasted.  And, it is quite tasty with our bottle of Ipsus 2008 Passito de Pantelleria.

Cocoa Brownies

Bon Appetit, December 2012.

Ingredients

  • Nonstick oil spray
  • 1/2 cup unsalted butter cut into approximately 1 inch chunks
  • 1 1/4 cup sugar
  • 3/4 cup unsweetened cocoa powder (I used King Arthur’s Triple Chocolate)
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract (I used vanilla bean paste)
  • 2 large eggs
  • 1/3 cup all purpose flour

Method

  1. Preheat oven to 325 degrees F. Line and 8-inch square pan (glass) with foil, pressing firmly into pan and leaving a 2 inch overhang. Coat foil with nonstick spray and set aside.
  2. Melt butter (I microwaved, BA suggests doing this in saucepan). Let cool slightly.
  3. Whisk sugar, cocoa and salt in a medium bowl. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla.
  4. Add eggs one at a time, beat vigorously to blend after each addition (make sure the butter has cooled a bit or you’ll end up with bits of scrambled eggs – yuck).
  5. Add flour and stir until just combined – do not overmix. Scrape batter into prepared pan and smooth top. (I added some chopped up dark chocolate dove bar here just for fun).
  6. Bake until top begins to crack and a toothpick inserted in the center comes out with a few moist crumbs attached. 25-30 minutes.
  7. Transfer pan to wire rack; let cool completely in pan. Use foil overhang and lift 2018-Jan-23_fournightsaweek_brownies_1692brownies out of pan. Cut into 16 squares.

Ipsus 2008 Passito di Pantelleria
I love, love, love that this moscato dessert wine comes from Sicily. Smooth and a golden color your can practically taste the sunshine!  The wine is produced in a southernmost island near Tunisia; somewhat sweet (but not overly so) there are notes of apricots and raisins. Definitely great sipping wine to go with dessert. To find out more about these wines, link to the Wine-searcher site here.

 

 

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About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

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