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Cocoa Brownies

Cocoa Brownies: Preheat your oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil or parchment paper. Then lightly butter the foil, or spray with a non stick cooking spray.

Place the pecans on a baking sheet and bake for about 8 minutes or until lightly brown and fragrant. Let cool and then coarsely chop.

In a small saucepan, melt the butter (can also melt the butter in the microwave). Remove from heat and pour into a large heatproof bowl. Stir (or whisk) in the sugar and cocoa powder. Whisk in the vanilla extract and eggs, one at a time, mixing until the batter is shiny.

In a small bowl, whisk together the flour, baking powder, and salt. Fold into the batter. Finally, fold in the sour cream and chopped pecans.

Pour into the prepared pan and smooth the top with the back of a spoon or offset spatula. Bake for about 28 - 30 minutes, or until a toothpick inserted into the center has moist crumbs clinging to it. Remove from oven and place on a wire rack to cool to room temperature. To make the brownies easier to cut, cover and place in the refrigerator for one to two hours or until firm. Then, place the brownies on a cutting board, and using a sharp knife, cut into 16 brownies.

Makes 16 brownies.

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Cocoa Brownies Recipe:

1 cup (100 grams) pecans (or walnuts)

10 tablespoons (140 grams) unsalted butter

1 1/4 cups (250 grams) granulated white sugar

3/4 cup (75 grams) unsweetened cocoa powder (regular unsweetened or Dutch processed)

1 teaspoon (4 grams) pure vanilla extract

2 large eggs (100 grams out of shell), at room temperature

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon (1 gram) baking powder

1/4 teaspoon (1 gram) fine kosher salt

1/4 cup (60 grams) sour cream (full or reduced fat)