WHERE CAN I BUY DUTCH PROCESS COCOA RECIPES

Steps:

• Pulse almond paste in a food processor until broken up into small pieces. Add granulated sugar, cocoa powder, salt, and espresso powder and pulse, scraping down sides of bowl as needed, until mixture is well combined and mostly powdery with a few small clumps. Add egg whites and process until smooth, about 1 minute. Pulse in flour until just combined.
• Transfer dough to a medium bowl; fold in any dry spots with a rubber spatula if needed. Cover and chill at least 1 hour.
• Place racks in upper and lower thirds of oven; preheat to 350°. Put powdered sugar in a shallow bowl. Using a #30 cookie scoop (about 2 Tbsp.) and working one at a time, scoop out portions of dough and roll into balls (you should have about 12). Working quickly, roll balls in powdered sugar to coat. Divide between 2 parchment-lined baking sheets, spacing about 3" apart.
• Bake cookies, rotating baking sheets top to bottom and front to back halfway through, just until puffed and cracked and edges are set (cookies will look slightly underbaked between the cracks), 12–14 minutes. Let cool on baking sheets. Do ahead: Dough can be made 3 days ahead; cover and chill. Cookies can be made 4 days ahead; store airtight at room temperature.

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.