<

Cocoa Brownies

 

brownies

Nothing is more comforting than fresh from the oven brownies.  I use to make them only from a box mix, and tried many different recipes before adapting this one to my taste.  This recipe is adapted from Alton Brown cocoa brownies. If you do not prefer nuts in your brownies, they can easily be omitted.  I love freshly roasted nuts in brownies, especially walnuts. These brownies are very moist and rich. If you are looking for a super rich and moist brownie recipe, this is the one to keep handy. For a variation, you can also drizzle caramel on top before baking,  frost them with cream cheese icing after they cool, or simply dust them with powdered sugar after baking.

recipe photo

Yield: Serves 12

Cocoa Brownies

1 Star2 Stars3 Stars4 Stars5 Stars
5.00 stars (1 reviews)
loading gifLoading...


Ingredients:

3/4 cup flour
1 1/4 cups cocoa powder
4 eggs
1 cup sugar
1 cup brown sugar
1/2 teaspoon kosher salt
1 cup butter
2 teaspoons vanilla extract
1 cup roasted nuts, I used walnuts
Butter for greasing pan
Cocoa for dusting pan

Directions:

Preheat oven to 350 degrees. Grease a 9x13 pan with softened butter. Dust with cocoa powder.

Combine butter, sugars, salt, and eggs in a large bowl. Whisk until thoroughly combined.

Sift flour and cocoa powder into mixture. Whisk until combined, then add roasted nuts and incorporate.

Pour into the 9x13 pan and bake at 350 degrees for about 45 minutes, or until brownies pass the toothpick test.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

Share the Love

facebook logo twitter logo Pinterest Logomail icon

Featured In

Media Banner

Instagram

Insta Banner

get free weekly recipes via email:

subscribe

Top