Cocoa Brownies, Revisited



One Year: The Best Marshmallow Crispy Treats You Will Ever Encounter

Cocoa Brownies
Adapted from Bon Appetit

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
1/4 cup dutched cocoa powder
1/2 unsweetened cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup all-purpose flour
1/2 cup semisweet chocolate chips

Preheat oven to 325°. Grease an 8x8x2 inches glass baking dish and set aside. Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa powders, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Gently fold in chocolate chips. Scrape batter into prepared pan; smooth top. Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes. Transfer pan to a wire rack; let cool completely in pan. Once cool, remove brownies out of pan and transfer to a cutting board. Cut into 9 squares.


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  1. Rhonda Sittig

    I have a tried and true brownie recipe that I’ve been making for 40 years– But yours looks more chocolatey (2 kinds of cocoa and chocolate chips!) and richer– so I’m anxious to get a batch of these into the oven!! thanks Kelsey!


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