Bittersweet Cocoa Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
• In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla.
• In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
• Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.

Steps:

• Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
• Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
• Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

Steps:

• Heat oven to 325 degrees. Line an 8x8-inch baking pan (preferably metal) with foil across the bottom and up two opposite sides of pan. In medium bowl, thoroughly mix cocoa, sugar, vanilla, salt, and hot melted butter with hand mixer or with vigorous strokes of whisk. Add eggs, one at a time, beating until batter is thick and lightened in color, 1 to 2 minutes. Add flour and stir with rubber spatula just until blended. Fold in nuts, if using. Spread batter evenly in prepared pan and bake until top is puffed and slightly crusted and toothpick inserted in center comes out with little fudge batter clinging to it, 28 to 30 minutes. Let brownies cool completely in pan on rack. Lift ends of foil to remove them. Invert brownies on tray and peel off foil. Turn brownies right side up on cutting board and cut into squares (wipe knife between each cut, as brownies will be soft and sticky).

Steps:

• Preheat oven to 325 degrees.
• Line an 8 x 8 inch baking pan with foil.
• Combine cocoa, sugar, vanilla, salt, and melted buttter.
• Mix with mixer until well combined. Add eggs one at a time.
• Add flour and mix until just blended. Fold in nuts.
• Spread evenly in lined baking dish.
• Bake at 325 degrees for about 28 to 30 minutes.
• Toothpick inserted in the center will be a little fudgy.
• Cool brownies completely.
• Lift from baking dish and remove the foil. Cut into squares and serve.