Extra Chocolate Brownie Recipe: A brownie is simply a chocolate cake without any chemical leavener. That means no baking powder or baking soda. This easy recipe is great for beginner bakers of all levels. Everything is mixed together in a couple bowls.
QUESTIONS ON MAKING EXTRA CHOCOLATE BROWNIE RECIPE
Q: Can I add chocolate chunks?
A: Oh yea! Add chocolate chunks and nuts!
Q: Is unsweetened cocoa powder, dutch processed cocoa?
A: Simply, yes. This recipe calls for unsweetened cocoa powder, which IS dutched processed cocoa. That means is alkalized. You use dutched processed cocoa when there is no chemical leavener like baking powder or baking soda.
Q: Can I freeze these?
A: Yes, after baking, you can freeze ’em. Freeze in an air tight container or zip lock bag.
Want more chocolate-ly goodness in your life? Make these chocolate crinkle cookies!
Need a vegan brownie recipe? Make these from Nora Cooks
Extra Chocolate BrowniesCourse: DessertCuisine: AmericanDifficulty: Easy
2/3 cup brown sugar
1 1/4 cup powdered sugar, sifted
1 tsp salt
2/3 cup veg oil (or any netural oil)
2/3 cup unsweetened cocoa powder, sifted
1/2 cup all purpose flour
1 tablespoon instant espresso powder (optional)
- In a medium bowl, whisk together 3 eggs, 2/3 cup brown sugar, 1 tsp salt, and 2/3 cup veg oil.
- Sift 2/3 cup unsweetened cocoa powder, 1 1/4 cup powdered sugar, and 1/2 cup all purpose flour. Add it to the other bowl. Stir until blended
- Grease 9 inch by 9 inch square baking pan. Line it with parchment paper. Pour batter in pan.
- Bake at 350 degrees F for 30 minutes. Test for doneness by inserting a toothpick or paring knife in the brownie. If it is clean, then it is done.
- Cool and enjoy!
- Add chunks of chocolate! Nuts! Spoonfuls of PB! Use this recipe as a base.