• 12/12 Nat'l Cocoa Day -4

    From Dave Drum@1:3634/12 to All on Fri Dec 10 17:54:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Genius Salted Cocoa Brownies
    Categories: Cookies, Chocolate, Snacks
    Yield: 16 Servings

    140 g Unsalted butter; in cubes
    250 g Sugar
    85 g Unsalted cocoa powder
    1/4 ts Salt
    1/2 ts Vanilla extract
    2 lg Eggs
    65 g Plain flour
    Flaky sea salt; to sprinkle

    Set oven to 160ºC/325ºF.

    Line a 20cm x 20cm (8" x 8") square baking pan
    (preferably non-stick) with baking paper, leaving a good
    excess of paper overhanging on the sides (this makes it
    easier to remove the brownies from the pan later). Set
    aside.

    In a large heatproof microwaveable bowl, combine the
    butter, sugar, cocoa and salt. Microwave on high in 30
    second increments, taking the bowl out to give it a stir
    between each round. Repeat until the butter has melted
    and everything is even and mixed well. The mixture will
    be gritty from the sugar, that is ok. Stir in the
    vanilla. *

    When the mixture is warm (just not hot!), stir in the
    eggs one at a time vigorously with a wooden spoon until
    combined and the mixture is smooth, thick and shiny.

    Add the flour, and stir until you can't see the flour any
    longer. Using your wooden spoon or a spatula, stir the
    batter vigorously for about 30 seconds more.

    Pour the batter into your prepared pan and smooth the top
    gently (don't worry too much about making it perfectly
    even, it'll spread and even out once in the oven).
    Sprinkle the top generously with flaky sea salt and bake
    in the oven for 20-25 minutes, until a toothpick inserted
    in the centre comes out with a few moist crumbs. Don't
    over-bake! You want it to be fudgy in the middle.

    Leave the pan to cool completely on a rack before
    removing the brownies from the pan onto a cutting board
    by lifting the edges of the baking paper on opposite
    sides. Cut into whatever size you like and enjoy! They
    keep well in an airtight container at room temperature up
    to 3 days.

    NOTES: * Alternatively, you can melt the mixture over a
    water bath if you don't own a microwave. Set the
    heatproof bowl over a saucepan of simmering water (filled
    only ? of the way up) on low heat, making sure the bottom
    of the bowl isn’t touching the simmering water. Stir
    constantly until the butter melts and the mixture is
    uniform.

    ~ Feel free to add a handful of chopped nuts if you like.
    Just stir them into the batter right before pouring it
    into the pan.

    RECIPE FROM: http://www.mattersofthebelly.com

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