BEST HOMEMADE CHOCOLATE BROWNIES WITH COCOA POWDER …
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, FatContent 13 grams, SaturatedFatContent 8 grams, CholesterolContent 83 milligrams, SodiumContent 82 milligrams, CarbohydrateContent 28 grams, FiberContent 1 grams, ProteinContent 3 grams, SugarContent 22 grams
FLOURLESS CHOCOLATE BROWNIE COOKIES RECIPE - KITCHN
Crisp and chewy chocolate brownie cookies made without flour or butter.
Provided by Jesse Szewczyk
Categories Dessert Snack Cookie Baked good
Total Time 1260S
Prep Time 300S
Cook Time 960S
Number Of Ingredients 9
Steps:
- Place 3 cups powdered sugar, 2/3 cup unsweetened cocoa powder, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add 2 large egg whites and 1 tablespoon vanilla extract. Stir with a rubber spatula until no lumps of cocoa or powdered sugar remain, and you have a loose, shiny dough similar to a very thick brownie batter. At first the mixture will seem too dry to combine, but will eventually come together. If after 3 minutes of mixing the dough is still too dry, stir in the remaining egg white.
- Stir in 3/4 cup semi-sweet chocolate chips. Cover the bowl with plastic wrap. Refrigerate for 1 hour.
- Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper and coat with cooking spray.
- Divide the dough into 12 portions (about 2 heaping tablespoons each). Using your hands, roll each portion into a ball. Arrange them evenly on the prepared baking sheets, 6 per sheet. Sprinkle with flaky salt if desired.
- Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are cracked, shiny, and no longer look wet, 5 to 7 minutes more. Let cool completely on the baking sheets, at least 1 hour. (The cookies will stick to the parchment paper when warm but will release when cooled.)
Nutrition Facts : SaturatedFatContent 3.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 60.5 g, SugarContent 53.3 g, ServingSize Serves 8, ProteinContent 3.2 g, FatContent 6.7 g, Calories 290 cal, SodiumContent 190.9 mg, FiberContent 3.6 g, CholesterolContent 0 mg
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