Granny’s Best Cocoa Brownies 10 Tbsp butter, (1 1/4 sticks) 1 1/4 cups sugar 3/4 cup + 2 Tbsp cocoa powder 1/4 tsp salt 1/2 tsp pure vanilla extract 2 large eggs 1/2 cup flour 2/3 cup walnut or pecan, chopped, optional Position oven rack in the lower third of the oven and preheat oven to 350° F. Line the bottom and sides of 8x8 inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of simmering water. Stir from time to time with wooden spoon until the butter is melted and the mixture is smooth and very hot. Remove bowl from skillet and set aside to cool to luke-warm, it will be gritty at this point. Stir in vanilla; add eggs, one at a time, stirring vigorously after each one. When batter is thick, shiny and well blended, stir in flour until you cannot see it any longer, then beat vigorously for 40 stokes. Stir in nuts (optional). Spread evenly in lined pan. Bake 25 to 35 minutes until toothpick plunged into the center emerges slightly moist with batter. Let cool completely on a rack, chill 10 minutes in frig or freezer before cutting. Lift ends of paper or foil liner, and transfer to cutting board. Cut into 16 or 25 squares. Variations: May use double boiler in place of bowl and skillet for melting butter mixture. May top with chopped nuts.
Posted on: Wed, 09 Oct 2013 20:50:18 +0000