Soft, moist and very chocolatey, this brownie gets high marks. It comes together quickly, requires ingredients that are readily available and is so easy that even kids can make it. I’ve stenciled snowflakes of confectioners’ sugar on the ones in the photo, but decorate them any way you like or not at all — this little gem is fine solo. Too much baking time will ruin your results, so watch carefully while it’s in the oven and remove it quickly.
Cocoa brownies
Total time: 2 hours
Make in an 8-by-8-inch shiny
metal baking pan with 2-inch sides. Works at any elevation.
12 tablespoons (1½ sticks) unsalted butter
½ cup plus 2 tablespoons unsweetened cocoa powder, sifted if lumpy
½ teaspoon instant coffee powder, optional
1¼ cups plus 2 tablespoons superfine granulated sugar, preferably Baker’s
¼ teaspoon salt
3 large eggs, room temperature
1¼ teaspoons vanilla extract
½ cup plus 1/3 cup bleached all-purpose flour, spoon and level
Preparation: Preheat the oven to 325 degrees, with a rack in the middle position. Line the pan with nonstick or regular aluminum foil, extending the foil several inches past two opposing sides to use as handles when removing the brownies. Grease the regular foil and any exposed parts of the pan with a vegetable oil-flour spray.
Make the batter: Cut the butter into 12 pieces and melt them in a large saucepan over medium-low heat or in a microwave-safe bowl in the microwave. Remove the melted butter from the heat, add the cocoa and coffee (if using), and whisk until smooth. Stir in the sugar and the salt with a silicone spatula; the mixture will be very thick. Check the heat of the batter to make sure it isn’t so hot it will cook the eggs. If it is, set it aside until it cools a bit. Whisk in the eggs, one at a time, blending well after each addition. Whisk in the vanilla with the last egg. Add the flour and gently fold with the silicone spatula only until it is no longer visible.
Bake: Spoon the batter into the prepared pan, smoothing and leveling it. Bake until the top is set and a toothpick inserted in the center comes out with bits of moist brownie sticking to it. This usually takes about 30-35 minutes. Don’t overbake.
Cool and serve: Remove the pan to a cooling rack and cool completely in the pan. Cover and chill (or freeze). Remove the slab of brownies from the pan with the foil handles. It cuts most easily when chilled (defrost slightly if frozen); use a thin-bladed, sharp knife and push straight down, don’t saw, to get straight, smooth edges. Cut into small squares and serve as a cookie or in larger ones and serve, with ice cream, as dessert.
This recipe is a variation of one published in Fine Cooking Magazine.
Vera Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks (available at Garcia Street Books in Santa Fe). Contact her at veradawson1@gmail.com.
The Santa Fe New Mexican observes its 175th anniversary with a series highlighting some of the major stories and figures that have appeared in the paper's pages through its history. The collection also includes archival photo galleries.
