Cocoa Brownies

  • Serves: Makes one 8 x 8-inch baking pan
  • Baking Temp (degrees F): 325
  • Views: 5619
  • Comments: 17

photo by sugarpie © 2006 Sarah Phillips
Alice Medrich, who I dub as one of the queen's of chocolate, has come up with a brownie recipe, that I have adapted, that has the "softest center and chewiest candylike top "crust" of all". She explains that it is because "all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate."

Alice Medrich Says: "Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood."

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