DROSTE COCOA POWDER RECIPES

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EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)



Easy Fudgy Brownies From Scratch (Our Favorite) image

Our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. In the first step, we ask that you melt the butter with sugar, cocoa powder, and salt in a bowl set over a saucepan of simmering water. This process ensures that crinkly top that we all love. You can do this step in the microwave, but I do find the stovetop method to be more consistent. These brownies aren’t too sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. Use natural or Dutch-process cocoa powder for these (cacao powder works, too). I especially love using Droste Cacao (a Dutch process powder).

Provided by Adam and Joanne Gallagher

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Makes 16 Brownies

Number Of Ingredients 8

10 tablespoons (145 grams) unsalted butter
1 ¼ cups (250 grams) granulated sugar
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt
1 teaspoon vanilla extract
2 large cold eggs
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) chopped walnuts or pecans, optional

Steps:

  • Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
  • Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering.
  • Combine butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.
  • Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon. Then add the eggs, one at a time, stirring vigorously after each one.
  • When the batter looks thick, shiny, and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan.
  • Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly underbaked.
  • Some readers have found they need to bake an extra 5 to 10 minutes. Brownies are easy to overbake so keep an eye on the doneness of the brownies and use the visual and toothpick test as your guide.
  • Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

Nutrition Facts : ServingSize 1 brownie, Calories 158, ProteinContent 2 g, CarbohydrateContent 21 g, FiberContent 2 g, SugarContent 16 g, FatContent 8 g, SaturatedFatContent 5 g, CholesterolContent 42 mg

HOT FUDGE SAUCE RECIPE - NYT COOKING



Hot Fudge Sauce Recipe - NYT Cooking image

This recipe for a classic hot fudge sauce came to The Times in 2004, from Kay Rentschler. “A well-constructed homemade hot fudge sauce moves forward with dark smoky accents and arrives with plenty of chew,” she wrote. Here, bittersweet chocolate and high-fat Dutch process cocoa bring that smokiness, while heavy cream, butter and sugar mellow it out. It’s a perfect contrast to the milky sweetness of a sundae loaded with vanilla ice cream and whipped cream.

Provided by Kay Rentschler

Total Time 10 minutes

Yield 3 cups

Number Of Ingredients 8

2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup light brown sugar
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
2 ounces bittersweet chocolate in small pieces
1 1/4 cups sifted high-fat Dutch-process cocoa like Valrhona, Pernigotti or Droste (sift, then measure)
1/2 teaspoon vanilla extract

Steps:

  • In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
  • Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.

Nutrition Facts : @context http//schema.org, Calories 571, UnsaturatedFatContent 14 grams, CarbohydrateContent 56 grams, FatContent 42 grams, FiberContent 7 grams, ProteinContent 6 grams, SaturatedFatContent 26 grams, SodiumContent 137 milligrams, SugarContent 44 grams, TransFatContent 0 grams

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