This BEST cocoa brownies has defy the rules of being the best brownies!
It contains NO chocolate at all!
It has to contain quite a substantial amount of sugar!
... but it is incredibly chocolaty!!! And amazingly not sweet!
In fact, it is irresistibly nice because of its sticky chewy and gooey texture... It is simply heavenly YUMMY!!!
It is true!!!
This is the BEST Cocoa Brownies!!!
It is sticky, chewy and gooey! YUMMY!!!
I'm totally amazed with this no-chocolate brownies Epicurious recipe!
If you are a chocoholic, you might know that the French Valrhona cocoa and chocolate are considered as the Rolls Royce version of chocolate. Ooh la la! Thus, to compensate the absence of chocolate, I've used the premium Valrhona cocoa powder to bake my brownies... making my fully-finest-cocoa-loaded brownies super duper awesome!!!
Want to bake to bake this yummy brownies? It's really easy to bake it! Just stick to the recipe and you won't go wrong!!! Or you might want to want my video to see how I baked mine.
After taking this photo, I asked myself... Why is this brownies so ugly? LOL!
Simply because its SOFT, MOIST and GOOEY brownies body can't make it stay well in shape!
And its thin sugar top crust will crack when they are removed from the pan!
Ok... I can't deny that this ugly brownies is delicious! Maybe the best thing to do is to close your eyes and slowly savor this soft gooey chocolaty brownies? LOL!So why not try baking this recipe? For this coming Easter??? And share this yummy fat and sugar with your family friends! LOL!
I hope that you will like this and other recipes that I shared. If you do, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids ... because every LIKE, SHARE and FOLLOW from you will motivate a busy working mom like me to bake and share more! Thank you thank you for your support!
Here's the recipe that is adapted from Epicurious
Make one 20 cm (8-inches) square
150g unsalted butter, melted and cooled slightly
250g (1 1/4 cups) caster sugar
80g cocoa powder, preferably Dutch-process, sifted
1/2 tsp vanilla paste or extract
2 cold large eggs
75g (1/2 cup) plain / all-purpose flour1/4 tsp saltPlace a baking rack in the middle of the oven and preheat the oven to 160°C / 325°F.
Line one 20 cm / 8 inches square with baking paper with 5 cm of excess baking paper overhang the edge of the pan.
Place melted butter, sugar and sifted cocoa powder in a large heatproof bowl. Use a spatula or wooden spoon to mix until combined.
Add vanilla and eggs. Then, use the same spatula or wooden spoon to beat mixture vigorously for at least 40 strokes or until mixture looks thick and shiny,.
Sift flour and salt into the cocoa mixture and mix until mixture is just combined.
Transfer and spread mixture evenly in the prepared pan. Bake for 30-35 mins* or until the or until the top is set and a skewer inserted in the middle come out with a light smear of moist batter. Do not over-bake brownies. Allow brownies to cool in the pan for about 15 mins or more if you are living in a warm place or until it is firm enough to remove. Do not chill the brownies in a fridge!!!
*Although the original recipe suggests the baking time to be 25 mins, I have to bake mine for 35 mins until its top is set!
Slice and serve.
Store in an airtight container at room temperature for up to 3 day.
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