Not Chocolate Brownies - Revision history

Ian at 15:34, 9 January 2021

2021-01-09T15:34:52Z

Ian at 15:21, 9 January 2021

2021-01-09T15:21:36Z

Ian: Created page with "From https://getpocket.com/explore/item/recipe-pantry-cocoa-brownies?utm_source=pocket-newtab-global-en-GB == Ingredients == * 105g Olive Oil (145g coconut) * 40g natural un..."

2021-01-09T02:18:17Z

Created page with "From https://getpocket.com/explore/item/recipe-pantry-cocoa-brownies?utm_source=pocket-newtab-global-en-GB == Ingredients == * 105g Olive Oil (145g coconut) * 40g natural un..."

New page

From https://getpocket.com/explore/item/recipe-pantry-cocoa-brownies?utm_source=pocket-newtab-global-en-GB

== Ingredients ==

* 105g Olive Oil (145g coconut)
* 40g natural unsweetened cocoa powder
* 80g all-purpose flour, plus more for dusting
* 1/4 teaspoon baking powder
* 1/2 teaspoon fine salt
* 3 large eggs
* 450g powdered sugar
* 1 teaspoon vanilla extract

=== Instructions ===

# Arrange a rack in the middle of the oven and heat the oven to 160°C. Coat a 9-inch square baking pan with cooking spray. Dust the pan with flour, tap out the excess, and set aside.
# Place the oil into a microwave-safe medium bowl and heat on low power in 4 to 6 (5-second) bursts until warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom. Meanwhile, prepare the dry and wet ingredients.
# Place the flour, baking powder, and salt in a small bowl and whisk to combine; set aside.
# Place the eggs, powdered sugar, and brown sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.
# Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until shiny and fully combined, about 5 minutes. Add the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and and mix at medium-high speed until shiny and fully combined, about 1 minute. Transfer to the baking pan and spread into an even layer.
# Bake for 20 to 24 minutes (you can bake for up to 30 minutes if you like a firmer brownie with some crisp edges). The brownies will pull away from the edges of the pan, but a cake tester or knife inserted in the middle will not come out clean. Let cool before cutting into 16 squares.

@@ Line 9: / Line 9: @@
 * 1/2 teaspoon fine salt
 * 3 large eggs
-* 450g sugar (I used a mix)
+* 450g powdered sugar
 * 1 teaspoon vanilla extract
@@ Line 17: / Line 17: @@
 # Place the oil into a microwave-safe medium bowl and heat on low power in 4 to 6 (5-second) bursts until warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom. Meanwhile, prepare the dry and wet ingredients.
 # Place the flour, baking powder, and salt in a small bowl and whisk to combine; set aside.
-# Place the eggs and sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.
+# Place the eggs, powdered sugar, and brown sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.
 # Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until shiny and fully combined, about 5 minutes. Add the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and and mix at medium-high speed until shiny and fully combined, about 1 minute. Transfer to the baking pan and spread into an even layer.
-# Bake for 20 to 24 minutes (you can bake for up to 30 minutes if you like a firmer brownie with some crisp edges). The brownies will pull away from the edges of the pan, but a cake tester or knife inserted in the middle will not come out clean. Let cool before cutting into 16 squares.
+# Bake for 25 to 30 minutes (you can bake for up to 30 minutes if you like a firmer brownie with some crisp edges). The brownies will pull away from the edges of the pan, but a cake tester or knife inserted in the middle will not come out clean. Let cool before cutting into 16 squares.