Recipe: Pantry Cocoa Brownies
Ah, the call of the brownie hits us all. Sometimes it’s midday, sometimes it’s midnight. Dense and rich, neither cake nor fudge, a chewy brownie satisfies that primal need. But sometimes you just don’t have every ingredient in the house when the need strikes. You’ve got some cocoa powder, flour, and sugar in the pantry, and just a few eggs in the fridge. Enter: these decadent pantry cocoa brownies that are so delicious, you may find yourself making them even when you have a kitchen packed with groceries.
What makes this brownie work so well is really a technique. To bring out the best in cocoa powder, it often is “bloomed,” which means that the cocoa is added to a warm liquid, stirred well until it is lump-free, and then set aside to sit for a few minutes. It will become fragrant, and the cocoa powder will dissolve and thicken. When added to any mixture, that fragrance stays put even after baking. The liquid used for blooming cocoa is almost always water.
Some baking experts like Alice Medrich and Dorie Greenspan love cocoa powder brownies and mix their cocoa powder with oil. I took their advice, and kicked it up a bit by warming the oil and using it to bloom the cocoa.
INGREDIENTS
Cooking spray
INSTRUCTIONS
What makes this brownie work so well is really a technique. To bring out the best in cocoa powder, it often is “bloomed,” which means that the cocoa is added to a warm liquid, stirred well until it is lump-free, and then set aside to sit for a few minutes. It will become fragrant, and the cocoa powder will dissolve and thicken. When added to any mixture, that fragrance stays put even after baking. The liquid used for blooming cocoa is almost always water.
Some baking experts like Alice Medrich and Dorie Greenspan love cocoa powder brownies and mix their cocoa powder with oil. I took their advice, and kicked it up a bit by warming the oil and using it to bloom the cocoa.
INGREDIENTS
Cooking spray
- 2/3 cup canola or flavorless oil
- 2/3 cup natural unsweetened cocoa powder
- 1/2 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs
- 1 1/3 cups powdered sugar
- 2/3 cup packed dark brown sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Arrange a rack in the middle of the oven and heat to 325°F. Coat a 9-inch square baking pan with cooking spray. Dust the pan with flour, tap out the excess, and set aside.
- Place the oil into a microwave-safe medium bowl and heat on low power in 4 to 6 (5-second) bursts until warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom. Meanwhile, prepare the dry and wet ingredients.
- Place the flour, baking powder, and salt in a small bowl and whisk to combine; set aside.
- Place the eggs, powdered sugar, and brown sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.
- Read more please visit : www.thekitchn.com
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