Cocoa Brownies

In December Louise Miller posted her favorite cookie recipes on Twitter including this fudgey brownie recipe from Bon Appetite. It’s part of BA’s best recipes. This recipe makes just the perfect amount of brownies in an 8 X 8 pan. She fancied them up by adding Andes mints to the batter and a chocolate glaze with peppermint extract.

Let’s bake some brownies!

Ingredients

Nonstick vegetable oil spray

1/2 cup unsalted butter, cut into 1 inch pieces

1 1/4 cups sugar

3/4 cup unsweetened cocoa powder

1/2 tsp kosher salt

1 tsp vanilla extract

2 large eggs

1/3 cup all-purpose flour

Preheat oven to 325 degrees. Line an 8 X 8 X 2 glass baking dish with foil, pressing firmly into pan and leaving a 2 inch overhang. Coat foil with nonstick spray; set baking dish aside.

Melt butter is a small sauce pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined, (do not overman). I added a cup of chopped up Andes mints and mixed them into the batter. Scrape batter into prepared pan; smooth top.

Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs, 25-30 minutes.

Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownies out of pan; transfer to a cutting board. Cut into 16 squares.

Louise recommended a delicious glaze for the brownies. It’s super simple and fancies them up. I added sugar pearls on the top. Crushed candy canes are a festive touch.

Chocolate Glaze

4 ounces of butter

8 ounces chopped up semi sweet chocolate or chocolate chips

1/4 cup light corn syrup

1/2 tsp peppermint extract

Melt chocolate and butter in a double boiler, stirring until melted.

Add the light syrup and extract. Mix until combined.

I leave the brownies uncut and in the pan, in the foil wrap and then add the glaze. Smooth the glaze over the brownies making sure to cover every corner! Add any toppings while the glaze is still warm. Once the brownies are cool and the glaze is set, you can take them out of the pan and foil, then cut the brownies.

Store at room temperature. You can bake these ahead of time, and freeze them unfrosted. I leave them in the foil and then defrosted them in the foil and pan. After they were defrosted, I made the glaze.

Enjoy!

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