Cocoa Brownies

This is the first try at baking Cocoa Brownies from scratch for the first time.
This project costs about 10 bucks and takes 20-30 minutes to prepare and 40 minutes to bake.
I guess this recipe is kinda ‘cheating’ cos it didnt call for chocolate!
It’s more of a cocoa powder brownie, though it’s good too.
I added in chocolate on my own though.
Dark chocolate’s awesome!
Recipe from Oven Haven.
Cocoa Brownie Recipe (7 inch round pan)
Ingredients:
1/2 cup butter, melted (119g)
1/2 cup unsweetened cocoa (119g)
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
50g dark chocolate
Butter/Oil for greasing pan
Steps:
 
The butter.
Place the butter in a microwavable bowl and heat for 5 seconds til soft and ‘melted’.
The cocoa powder.
In the new mixing bowl from IKEA! (:
Mix the melted butter and cocoa till it’s well blended.
The milk.
2 eggs.
Add the sugar and mix well.
Add the 2 eggs and mix well.
Mix mix mix!
Stir in the flour, vanilla essence and salt.
Mix well!
What I used.
The chocolate buttons from Phoon Huat.
The mixture.
Grease the pan! I used margarine.
Chop the chocolate buttons. I cut them into somewhat ‘halves’.
Mix em’ in.
Flatten em’!
Preheat the oven at 150 degree Celsius. Bake for 5 minutes before increasing the temperature to 180 degree Celsius. Bake for a total of 30-40 minutes or till’ a chopstick comes out clean when poked into the centre of the brownie.
This brownie came out real ‘black’ but it tasted okay.
Guess I’d reduce the amount of butter used the next time round cos’ the brownie was really greasy.
Next venture, a brownie with more chocolate, real chocolate!
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One thought on “Cocoa Brownies

  1. Hi Cynthia, thought I'd leave the answers to your queries here, rather than on my blog, for your easy reference 🙂

    1) The colour of the brownies depends on the percentage of cocoa in your cocoa powder. I think you're using the Phoon Huat one; it makes really dark brownies. Having said that, it brings me to my next point…

    2) 1/2 cup cocoa powder is not the same as 1/2 cup of butter, nor 1/2 cup flour for that matter. This is because of the difference in texture & density. 1/2 cup cocoa powder is 60grams, which would explain why yours turned out too dark. You may refer to the site here for volume-metric conversions: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

    3) As for the greasy bit, I don't know why yours would turn out greasy! The only difference I can think of (between your method and mine) is that my butter was melted (as in liquid), not semi-melted, like in your photo.

    Hope that helps, sweetie! 🙂

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