Easy brownies
HB-6885 · Hand-built original · American
Cocoa powder brownies made by melting butter with the cocoa, whisking in eggs and two sugars, and baking just until set.
AmericanCakes and baking1 hrMakes 12–16 brownies13 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: unsalted butter
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 6oz unsalted butter, diced
- 3½oz cocoa powder
- 3 free-range eggs
- 4½oz caster sugar
- 4½oz soft light brown sugar
- 1 tsp vanilla bean paste or extract
- pinch salt
- 3oz plain flour
Method
- Heat the oven to 350°F½) and line a 8 in square brownie tin.
- Warm the diced butter with the cocoa powder in a saucepan over low heat, stirring often, until the butter has melted into a dark, glossy mixture, then take it off the heat for 2 minutes to cool slightly.
- Whisk the eggs with the caster sugar, the light brown sugar, the vanilla and the pinch of salt for about 2 minutes, until the mixture turns pale and thick.
- Pour the cocoa butter into the eggs and stir the two mixtures together, then sift the plain flour over the top and fold it in with a rubber spatula until fully combined.
- Scrape the batter into the lined tin, level the surface and bake for 18 to 20 minutes, until the top feels just firm when pressed — watch it closely near the end, because these brownies suffer if they overbake.
- Cool the slab in its tin, then cut it into squares; the centres should stay dense and fudgy under the crackled top.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
13 kcalCalories
2.5 gProtein
0.1 gCarbs
0.2 gFat
0.1 gSaturates
0 gFibre
0.1 gSugars
6 mgSodium
0 mgCholesterol
42 mgPotassium
0 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data