Cocoa Brownies

Patisserie is an old art form. Bread is one of the oldest foods in history. People have been doing this for years. These days there are so many inspiring chefs and bakers who are pushing the limits of pastry and design. Using molecular gastronomy and making edible art. I love seeing the new designs, flavors and inventive pastries that are being created everyday but that is not for everyone.

Lets be honest, sometimes there is nothing better than the comfort of eating the cookie dough off the spoon or the smell of brownies filling your home. The things you grew up eating will always have a place in your heart..and your stomach. 

Mike is a big fan of brownies and this one recipe in particular. If you want a very simple recipe that will keep your loved ones full and happy then this is your recipe. These brownies are thick, fudgy and rich. Perfect with a cold glass or milk or some ice cream on top. You can always dress them up with some fresh whipped cream, berries and carmel sauce if you like to get fancy like that. 

Give these a go for your Thanksgiving feast next week. It won't take you long but everyone will love them!

Bon Appetit!

Cocoa Brownies from Smitten Kitchen

Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet
Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)
10 tablespoons (140 grams) unsalted butter
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) walnut or pecan pieces (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn't test this because we don't have one, but it sounds like it would work.]
Stir in the vanilla with a wooden spoon. 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 you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.