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Sunday, May 29, 2011

❧ Cocoa Brownies ❧

So there are two out-of-the-ordinary aspects to these brownies. For one thing, I never cook from English-language recipes, or rather non-Japanese recipes, but this is adapted from Smitten Kitchen. (You'll therefore notice that for once, ingredient amounts will be given in volume instead of mass, which I actually hate.) For another, I don't repeat recipes, because one of the few New Year's resolutions I've actually been successful at trying to keep is to attempt as many different recipes as possible and post them to this cooking site. You can follow my progress here, but you won't want to. Anyway, the point is, the fact that I broke these two fundamental rules to my cooking is pretty indicative that these brownies are good.

To be completely honest, I would probably cut down on the butter and sugar if I were making these brownies for myself, but I think that's my inner Japa talking. Everyone who's had these brownies says I shouldn't mess with them.


1 1/4 sticks butter (I actually used margarine and it's fine)
1 1/4 cups sugar
3/4 + 2 tbsp unsweetened cocoa powder
2 eggs
1/4 tsp salt
1/2 cup flour
  1. Allow the butter to soften at room temperature. Preheat oven to 325 F. If you are using a traditional baking pan, line the bottom and sides with parchment paper or foil. If you are improvising with a muffin pan, like me, use muffin cups or lightly grease the sides.
  2. Whisk together the butter, sugar, cocoa, and salt in a medium microwavable bowl. Microwave the bowl for 30 seconds (at 700 watts, in case you were wondering), then whisk further. Repeat until the mixture is smoothly mixed (although possibly gritty) and hot.
  3. Add the eggs one at a time, stirring vigorously after each one until the batter is thick, shiny, smooth, and well-blended.
  4. Add the flour and whisk until completely incorporated*. Continue to whisk for 40 more strokes. (This is actually not as bad as it sounds--if you whisk vigorously, it takes under a minute, and in any case you'll need to burn some calories to justify eating these brownies.)
  5. Pour batter into pan and bake for 25-30 minutes. Allow the brownies to cool before attempting to cut the brownies or to remove them from the pan. If you are using a muffin pan without liners, be warned: the brownies will break in half (under the muffin top line) if they are not completely cooled.

*I picked up this word from another English-language recipe blog. I'm kind of proud of myself but I hope I'm using it right.

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