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Alice Medrich's Best Cocoa Brownies Recipe

Looking for an easy Alice Medrich's Best Cocoa Brownies recipe? Learn how to make Alice Medrich's Best Cocoa Brownies using healthy ingredients.


Submitted by atlantys1

Makes 16 servings



yield: Makes 16 large or 25 smaller brownies Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Recipe Ingredients for Alice Medrich's Best Cocoa Brownies

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cup sugar
4/5 cup unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Recipe Directions for Alice Medrich's Best Cocoa Brownies

  1. Position a rack in the lower third of the oven and preheat the oven to 325F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

  2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

  3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

  4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

  5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

  6. Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Categories

Chocolate, Dairy, Nuts, Dessert, Snacks, American, Bake, Quick, Vegetarian

Nutrition Facts
Serving Size 44.4g
Amount Per Serving
Calories
190
Calories from Fat
103
% Daily Value*
Total Fat
11.5g
18%
Saturated Fat
5.3g
27%
Trans Fat
0.0g
Cholesterol
46mg
15%
Sodium
96mg
4%
Potassium
108mg
3%
Total Carbohydrates
21.5g
7%
Dietary Fiber
1.9g
8%
Sugars
15.9g
Protein
3.4g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
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