Best Brown Sugar Cocoa Brownies Recipes

BROWN SUGAR BROWNIES (BLONDIES)

Steps:

• Pre-heat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
• To your stand mixer add butter on medium high speed until creamy.
• Add in brown sugar, until light and fluffy, about 1 minute.
• Add in eggs and vanilla until well blended.
• Sift together flour, baking powder and salt.
• Turn on stand mixer on lowest speed setting and add in flour mixture.
• Stop mixing as soon as flour is combined.
• Press mixture into baking dish and bake for 30-35 minutes or until the top is just golden brown and the middle is set.

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

EVERYDAY BROWNIES

Steps:

• It's not as if I were short of a brownie recipe or two: I have over the years made them on easy autopilot; but I am no less grateful for this everyday, no-notice version. They are less extravagant - I use cocoa powder in place of the good-quality chocolate, and stud the mixture with a newstand's or convenience store's bar or two of milk chocolate - although to taste them, you would never, never guess. They ooze with such dark elegance and deep, deep chocolatiness.
• This is the recipe you turn to when a child or colleague informs you last thing that you're expected to bake something for a bake sale tomorrow. You can just smile serenely and head for the cupboard. If you're working from a more restrained array, so are clean out of light brown sugar, and there's no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup.
• A final note or, rather, nag: when I say cocoa powder, I do mean unsweetened cocoa; do not under any circumstance ever substitute drinking chocolate.
• Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan.
• When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
• Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
• In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
• Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
• Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners' sugar. I love these gorgeously warm. But then again, I love them cold, too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top.
• Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.
• Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Thaw overnight in cool place.

EASY FUDGY BROWNIES

Steps:

• Preheat the oven to 350ºF/175ºC and position an oven rack to the center position.
• Measure out all the ingredients.
• Prepare a 9-inch (23 cm) square baking pan with parchment paper or non-stick spray and set aside.
• In a large bowl, whisk together the flour (120 grams, 1 cup), sugar (400 grams, 2 cups), cocoa powder (70 grams, ⅔ cup), and salt (½ teaspoon) until well combined.
• Add the warm melted butter (226 grams, 1 cup) and eggs (4 large) into the bowl with the dry ingredients. Whisk the ingredients together until well combined. The batter will be quite thick. You can also fold in chocolate chips at this point if you want to make them extra chocolatey.
• Pour the batter into the prepared pan and use a rubber spatula to smooth out. Bake for 30-45 minutes until a tester comes out with moist crumbs. Slightly under baking them will keep them extra moist and chewy.
• Let cool for at least 10 minutes before slicing, they will be gooey straight out of the oven. You can eat them like this if you like, but they need to cool to completely solidify.

BROWN SUGAR COCOA BROWNIES

Steps:

• Preheat the oven to 325 degrees. lightly grease a 9-inch square baking pan. Combine the flour, baking powder, cocoa powder, and salt.
• In a large bowl, beat the eggs and brown sugar. Beat in the vanilla extract until thick. Gradually blend in the dry ingredients. Fold in the walnuts.
• Spread mixture evenly into prepared baking pan. Bake for 20-25 minutes, until a toothpick comes out clean. Cut while warm and cool in pan.