If it wasn’t for Nadia Mustapha, this “cocoa brownies” recipe would not have been posted. Nadia shared this recipe with me early this year. I was eager to try it, but I did not get the time to really fulfill my wish until this week. Now, I am glad I tried this recipe. It is definitely an inspiration and one worthy of sharing with all our readers. Everyone enjoyed these cocoa brownies, especially my son. He just could not get enough of it.
Now, brownies are now being sold in some bakeries. It is more an American dessert, but its taste and texture is very appealing. It makes a great dessert in tea parties or family gatherings. It is also a great comfort food because of the amount of chocolate it has. Some brownies are somewhat fudgey (as the one we did earlier on the site, see the link here) or more densely cakey, like this one.
The Cocoa Brownies Recipe
This cocoa brownie recipe is very simple, if you follow the directions carefully. For one thing, you need to be careful when you are melting the sugar. So if this is your first time making brownies or even melting sugar with butter, you need to stand by the stove and wait until that sugar is melted and immediately remove the pot from the flame. Failure to do this could cause you to do the step all over again, please remember you are not making butterscotch sweets 🙂
Another thing, I know some people like to add nuts and chocolate chips to their brownies. If you really want to, you can; but remember this recipe already includes dark cocoa. The dark cocoa makes this brownie very decadent. The cocoa taste is dominant and you would not need extra chocolate chips in this brownie. However, if you feel you must, then use a mild chocolate powder.
Alternatively, I heard you can exclude the cocoa. But that will definitely change the recipe and you would then have what they call a “blondie“. Finally, you can add a brown butter glaze (included in the recipe below) on your brownies. Please note, the glaze is optional. I did not make the glaze for my brownies (some of us are watching our weight).
So, here is Cocoa Brownie recipe, a recipe contributed by Nadia and inspired by Halimah Mohammed. Enjoy!
8 oz butter
1/4 tsp. salt
2 cups brown sugar or 1 cup granulated sugar and 3/4 cups brown sugar
1 tsp. vanilla essence
4 large eggs
1 cup flour
1 cup dark cocoa
1/2 tsp. baking powder
1 cup sour cream
1-1 1/2 cup chopped, toasted walnuts
Brown butter glaze: (optional)
1 oz unsalted butter
1/2 c brown sugar
1/4 c carnation evap. milk
Preheat oven to 350 deg F. Line a 9×13 inch heavy pan with foil, then spray foil.
In a large pan over medium heat, melt butter and salt.
Add sugar and cook for 2 min on low heat stirring to dissolve some of the sugar.
Remove from heat and cool until lukewarm.
Using an electric mixer, beat the eggs.
Add the vanilla and butter/sugar mixture.
Beat until smooth. On lowest speed, blend in sour cream.
Prepare the flour, cocoa and baking powder together.
Then sift.
Mix until just combined scraping the sides of the bowl.
Add some toasted walnuts into the mixture and reserve some for topping.
Pour batter into prepared pan or dish and sprinkle nuts evenly.
Bake in 300 degree F oven for 30-35 minutes. Cool pan on a rack.
Then cut into even squares. Store in an airtight container.
Note: Brownie should be risen and lightly cracked. If you’re glazing, glaze the brownies before you cut into even squares.
Here are the instructions for the brown butter glaze:
In small saucepan, over medium heat, melt butter. Immediately add sugar and milk and cook on low heat, stirring until thickened. Allow to cool slightly to thicken up, then pour evenly over brownies and allow to set until firm before cutting into squares.
This recipe should yield about 18 large brownies.
I still have some cocoa powder left, so I think will make another dessert with it. Look out for a recipe in a jiffy!
Until then, enjoy your cocoa brownies!
Cocoa Brownies
Ingredients
- 8 oz butter
- 1/4 tsp. salt
- 2 cups brown sugar or 1 cup granulated sugar and 3/4 cups brown sugar
- 1 tsp. vanilla essence
- 4 large eggs
- 1 cup flour
- 1 cup dark cocoa
- 1/2 tsp. baking powder
- 1 cup sour cream
- 1-1 1/2 cup chopped toasted walnuts
- Brown butter glaze: optional
- 1 oz unsalted butter
- 1/2 c brown sugar
- 1/4 c carnation evaporated milk
Instructions
- Preheat oven to 350 deg F.
- Line a 9×13 inch heavy pan with foil, then spray foil.
- In a large pan over medium heat, melt butter and salt.
- Add sugar and cook for 2 min on low heat stirring to dissolve some of the sugar.
- Remove from heat and cool until lukewarm.
- Using an electric mixer, beat the eggs.
- Add the vanilla and butter/sugar mixture.
- Beat until smooth. On lowest speed, blend in sour cream.
- Prepare the flour, cocoa and baking powder together then sift.
- Mix until just combined scraping the sides of the bowl.
- Add some toasted walnuts into the mixture and reserve some for topping.
- Pour batter into prepared pan or dish and sprinkle nuts evenly.
- Bake in 300 degree F oven for 30-35 minutes. Cool pan on a rack.
- Then cut into even squares. Store in an airtight container.
- Note: Brownie should be risen and lightly cracked. If you’re glazing, glaze the brownies before you cut into even squares.
- *Here are the instructions for the brown butter glaze:*
- In small saucepan, over medium heat, melt butter.
- Immediately add sugar and milk and cook on low heat, stirring until thickened.
- Allow to cool slightly to thicken up, then pour evenly over brownies and allow to set until firm before cutting into squares.
Ah gone 🙂