cocoa walnut brownies

There is a good reason why there are so many brownie recipes out there. 

Brownies are easy to make – all you need is a bowl and a spatula or a wooden spoon – and they can be cut into wonderful bite-sized pieces Best of all, they taste super yum!

IMG_3406

Today I wanted to bake a brownie, but I was too lazy to chop up chocolate. So I did the next best thing: I made cocoa brownies. That means simply sieving some cocoa powder into the batter!

Easy is good, especially easy and tasty. That’s my kind of busy-week baking!

IMG_3430

Here are the instructions on how to make this.

In a heat-proof bowl, add butter, sugar and cocoa powder.

IMG_2891

Place the bowl over a ban-marie and stir until the butter melts. You don’t have to stir continuously, just enough to combine the butter with the other ingredients.

IMG_2895

The mixture will be gritty but it is okay. When the eggs are added the batter will become smooth again.

IMG_2899

Once all the butter has melted, lift the bowl off the pot and let this cool for 3-5 minutes.

Add the vanilla, followed by the eggs, one at a time, and stir vigorously after each addition.

IMG_2906 IMG_2908

When the batter looks shiny and well-blended, add the flour and stir until the flour is completely incorporated.

IMG_2911 IMG_2913

Add the chopped walnuts or pecans if you like.

IMG_2916

Mix to distribute the nuts.

IMG_2917

Pour the batter into a lined and lightly greased 8×8-inch baking pan. The batter will be shallow.

IMG_2922

Bake at 180°C for about 20 minutes or until a skewer inserted into the brownie emerges cleanly.

Cool the brownie in the pan for completely then gently lift the baking paper to transfer the brownie onto a cooling rack.

Cut into 16 squares and serve.

IMG_3444

Tovolo Singapore is collaborating with The Domestic Goddess Wannabe to *giveaway 8 pasta claws (one each in White, Fuchsia, Lime, Midnight, Royal Purple, Stratus Blue, Sun Ray and Orange Peel) to 8 lucky winners!

To take part, simply click on the link below!

e484bb72-d311-40bb-97f5-9e9abbd53f35

Cocoa Walnut Brownies
Yields 16
Write a review
Print
Ingredients
  1. 140g (1 1/4 sticks) unsalted butter
  2. 1 1/4 cups (250g) sugar - I used 150g
  3. 3/4 cup plus 2 tablespoons (103g) unsweetened cocoa powder (natural or Dutch-process) - I used Valrhona
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon (5ml) pure vanilla extract
  6. 2 cold large eggs
  7. 1/2 cup (62.5g) plain flour
  8. 2/3 cup (94g) walnut or pecan pieces (optional)
Instructions
  1. In a heat-proof bowl, add butter, sugar and cocoa powder.
  2. Place the bowl over a ban-marie and stir until the butter melts. You don’t have to stir continuously, just enough to combine the butter with the other ingredients.
  3. The mixture will be gritty but it is okay. When the eggs are added the batter will become smooth again.
  4. Once all the butter has melted, lift the bowl off the pot and let this cool for 3-5 minutes.
  5. Add the vanilla, followed by the eggs, one at a time, and stir vigorously after each addition.
  6. When the batter looks shiny and well-blended, add the flour and stir until the flour is completely incorporated.
  7. Add the chopped walnuts or pecans if you like. Mix to distribute the nuts.
  8. Pour the batter into a lined and lightly greased 8×8-inch baking pan. The batter will be shallow.
  9. Bake at 180°C for about 20 minutes or until a skewer inserted into the brownie emerges cleanly.
  10. Cool the brownie in the pan for completely then gently lift the baking paper to transfer the brownie onto a cooling rack.
  11. Cut into 16 squares and serve.
Adapted from Epicurious
Adapted from Epicurious
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/

I’m submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom’s Mom and co-hosted by Aunty Young.

Best_Recipes

Tools I love and use in my kitchen:

Tovolo Spatulart Cupcake Spatula

Tovolo Stainless Mixing bowls