Reinventing Nadine: Best Cocoa Brownies

Friday, May 31, 2013

Best Cocoa Brownies

The title of this blog, as true as it is, is not my own creation. It is the name of this brownies recipe. I kid you not. The wonderful and chocolate genius Alice Medrich named it as the "Best Cocoa Brownies" in her "Bittersweet" book, and she is right. They are the best brownies I ever had in my life. I discovered Alice Medrich few years ago and ever since, I have successfully bought every single book she wrote. They were all used books since the majority of her books are out of print. Some are pricy, for a used book, but I have no regrets. Every recipe I made was a success: rich and decadent chocolate flavor but not too sweet. Just the way I like.
I often find myself automatically cutting down on the amount of sugar in most American dessert recipes because most Americans prefer their dessert on the sweeter side. I follow Ms. Medrich recipes to the t and success is my companion every time. The best news about this recipe is that you dont need any special equipment, no stand mixers, no food processor..however, you need high quality ingredients. I use organic butter, flour, eggs and sugar and high quality Cocoa powder. After all, these are the Best Cocoa Brownies! If you start with high quality ingredients, you will have high quality result.

Best Cocoa Brownies

Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cup sugar
3/4 cups plus 2 tablespoon 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 chopped walnuts or pecans (optional)

8 inch square baking pan

Method:
Position a rack in the lower third of the oven and heat the oven to 325℉.

Line the bottom and sides of a 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 set the bowl in a wide skillet of barely simmering water.

Butter

Sugar

Cocoa Powder

Salt

Heat proof bowl over pot with 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 in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

My mixture is not very smooth because I use organic unrefined cane sugar (big crystals)

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.

Eggs one at a time

Shiny mixture

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.