Rich Cocoa Brownies

I should not be talking about how to bake Brownies without the recipe. So here is a very easy & fast way of making one without the big baking machines.

A while ago, I was introduced to this Brownies premix by a local baking ingredient store. I was told that there's no need to use chocolate at all and they swore that was the best brownies they have ever had. But I don't like premix. Like how little children would tell us adults, "But it's for babies!" Seriously, I dont like premix (except maybe sponge mixes) for the simple fact that I don't know what is in there.


So I took a guess and went searching all over the place for brownies with cocoa powder only. I found this on one of the cooking and baking engines (sorry I really cannot recall the name). And the instructions are so similar to the one I saw on the premix package. And the result was very rich chocolatey brownies with a crusty candylike top, siding towards a little bittersweet because I cut down on the sugar.


200gm of butter
200-220gm of brown sugar
2 no large cold eggs
50 gm of plain flour
60 gm of cocoa powder (no milo please)
1/2 teasp of vanilla essence
1/4 teasp of salt
1/2 teasp of baking powder


Optional: nuts like walnuts, pecan, almond. For decoration ideas you can refer to my previous blog Rich Chocolate Brownies.


I used an 8 inch by 8 inch square pan and it turns out a little thin, which is good as one can only take so much of rich food at this time of the year. Do double or add another 50 percent to the recipe for higher ones.


1) Melt butter in double boiler or microwave till all hot and melted. Add sugar and stir with a whisk till sugar is melting.


2) Add cold eggs (straight from fridge) into the mixture one at a time and continue stirring. By now all the sugar will be melted. And the mixture will look really smooth and resemble caramel.


3) Sift the dry ingredients all together. Add to mixture. Stir vigourously till all dry ingredients are mixed in and the mixture is all chocolatey and smooth.


4) Pour in pan that is lined with baking paper at the bottom. Bake at 165 deg cel without fan for 18 to 25 min. Please do not overbake. Check at 18 min and every five subsequently. If the skewer comes out with moist bits sticking on it, brownies is done. If overbake the results will be dry. If skewer comes out with wet batter, continue baking as it is not yetcooked. Leave it in pan to cool for at least 15 min before taking out.


5) Cut brownies into little squares (2 inch by 2 inch) and serve with vanilla ice-cream. Wow your guests with your Cocoa Brownies this Christmas.