Rich Cocoa Brownies. Yesterday, when I was tidying my kitchen’s cabinet I found a box of unused cocoa powder and it is going to expire soon! I think I bought it few years ago and I have totally forgot about it! 😛 In order not to waste the cocoa powder, I decided to make something with the cocoa powder. I quickly take out my ipad. As usual, I get suggestion from “Mr Google” (I used google search engine 😉 ). After scanned through a list of recipes of cocoa powder, I chose a recipe from Hershey’s Kitchens, Fudgey Special Dark Brownies. I didn’t follow the original recipe but I made some changes to the recipe. It’s still taste nice and I call it the Rich Cocoa Brownies! I hope you like it too. 🙂
Rich Cocoa Brownies Recipe
- 80 grams cocoa powder
- 1/2 teaspoon baking soda
- 70 grams melted butter (divided into 2 – 35 grams each)
- 1/2 cup boiling water
- 200 grams sugar
- 2 eggs
- 170 grams all purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 60 grams chocolate chips
- Preheat oven to 350°F / 176°C.
- Grease 13 x 9 x 2 inch baking pan.
- Stir together cocoa powder and baking soda in a large bowl.
- Stir in 35 grams butter. Add boiling water and stir until mixture thickens.
- Stir in sugar, eggs and remaining 35 grams butter. Stir until smooth.
- Add flour, vanilla and salt. Blend completely. Stir in chocolate chips and pour into prepared pan.
- Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
- Let it cool completely in pan on wire rack.
- Cut into squares and this will makes about 24 brownies.