Difference between revisions of "Not Chocolate Brownies"
From Combobulate
(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...") |
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* 1/2 teaspoon fine salt | * 1/2 teaspoon fine salt | ||
* 3 large eggs | * 3 large eggs | ||
| − | * 450g | + | * 450g sugar (I used a mix) |
* 1 teaspoon vanilla extract | * 1 teaspoon vanilla extract | ||
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# 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 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 flour, baking powder, and salt in a small bowl and whisk to combine; set aside. | ||
| − | # Place the eggs | + | # 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. |
# 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. | # 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 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. | ||
Revision as of 15:21, 9 January 2021
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 sugar (I used a mix)
- 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 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.
- 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.
