Best Cocoa Brownies

I was in the mood for some brownies the other day, and found this great recipe on epicurious.com (it's a great website for gourmet recipes - some harder, some still really simple). They get my approval - very rich and delicious! For the chocolate lover that appreciates a darker chocolate edge on things. Enjoy.

Best Cocoa Brownies (Epicurious | November 2003)

Alice Medrich, BitterSweet

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Yield: Makes 16 large or 25 smaller brownies

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the 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 set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

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, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Cheesecake Marbled Brownies

You have to give these a try! They are soooooo delicious! I mean, with brownies and cheesecake combined, you really can't go wrong.


Recipe courtesy of epicurious.com


Cheesecake Marbled Brownies

For brownie batter

• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 2 ounce unsweetened chocolate, chopped (or just use baking pieces - you can use semi-sweet chocolate chips if you'd like - just add an appropriate amount of sugar for the sweetness)
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2/3 cup all-purpose flour

For cheesecake batter

• 8 ounces cream cheese, well softened
• 1/3 cup sugar
• 1 large egg yolk
• 1/4 teaspoon pure vanilla extract

Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature.