The final instalment of the St.Pauls Baking bonanza for the International Day for Street Children. These brownies are all over the blogosphere! I just had to make them to see what all the fuss was about and, wow, that certainly isn’t a fuss over nothing! These brownies come from Smitten Kitchen but I found them through Foodbeam.
Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet
Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 16)
10 tablespoons (1 1/4 sticks, 5 ounces or 140 grams) vegan margarine
1 1/4 cups (9 7/8 ounces, 280 grams) caster sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 80 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 egg replacements
1/2 cup (65 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F/160c. Line a 25×25cm or similar baking tin with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a bowl and cook over a simmering bain-marie, stirring from time to time until it forms a smooth mixture and feel hot to the touch (around 50-60°C). I’m sure this step could be done in short bursts in the microwave as well, but haven’t tried it.
Set aside to cool down slightly, then mix in the vanilla followed by the eggs one at a time, using a whisk and stirring for a good minute after each one.
Fold in the flour and then stir through the nuts, if using then spread the batter evenly into the prepared tin.
Bake for 20 minutes, or until barely set. Allow to cool on a rack, then remove the brownies from the tin and slice.
Nutrition info based on 16 servings with nuts;
Serving Size 45 g
Amount Per Serving
Calories from Fat
|Vitamin A 7%||•||Vitamin C 0%|
|Calcium 2%||•||Iron 6%|