Bittersweet Cocoa Brownies

Bittersweet Cocoa Brownies
Photo by Scott Phillips


  • 2-¼ oz. (¾ cup) unsweetened cocoa powder
  • 2 cold large eggs
  • 1-½ oz. (1/3 cup) all-purpose flour
  • ½ tsp. pure vanilla extract
  • 5 oz. (10 Tbs.) hot melted unsalted butter
  • 1 cup broken walnut or pecan pieces (optional)
  • 1-1/3 cups granulated sugar
  • + 1 more ingredients
    • ¼ tsp. table salt

Heat the oven to 325°F. Line an 8x8-inch baking pan (preferably metal) with foil across the bottom and up two opposite sides of the pan. In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk. Add the eggs, on...

View full recipe at Fine Cooking


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