Best Cocoa Brownies - adapted from a recipe by Alice Medrich

[natslim]

Name of Recipe: Best Cocoa Brownies - adapted for Thermomix from a recipe by Alice Medrich
These are my favorite brownies. They are fudge-like and dense and full of rich chocolate flavor. Thanks to all the forum members for helping me convert this recipe!

Number of People: Makes 16 to 25 brownies

Ingredients:
- 10 tablespoons (1 1/4 sticks) unsalted butter (145 g butter)
- 280 grams sugar
- 85 grams unsweetened cocoa
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 60 grams all-purpose flour
- Special equipment: An 8-inch square baking pan (20cm x 20cm)

Preparation:
Position a rack in the lower third of the oven and preheat the oven to 325°F/160˚C. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Cube butter and add to the TM bowl along with the sugar. Heat butter/sugar mixture at 50˚C/5 min/Speed 2. Add cocoa and salt to the bowl and mix 10 seconds/Speed 3. Scrape down the sides of the TM bowl. Mix an additional 5-10 seconds/Speed 3 until cocoa is incorporated. Mixture will be very thick and look somewhat gritty.

Add the vanilla to the TM bowl. With the blades running at Speed 3, add the eggs one at a time through the hole in the TM lid for a total of 30-45 seconds. Batter should look shiny and well-blended. Add the flour and mix 30 sec/Speed 3. Insert the spatula and turn in a counterclockwise direction to help incorporate it. The batter will be very thick. Use TM spatula to spread batter evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Photos: coming!

Member's comments
Amanda - I used a good quality Dutch cocoa and they are rich and gorgeous and deserving of a place as a formal dessert with a berry coulis and some good cream!!
Because of the density of the batter, I didn't use the butterfly.
I melted the butter, added the sugar, cocoa and salt  Speed 4/30 seconds.
Added vanilla and eggs, then flour, then baked them.
\Am now going to gaze adoringly at what is left of the
The batter is very thick! You may need to unscrew the blades and let them fall out with the batter like you do with bread dough.
It is easiest to cut the brownies with a plastic knife.

Leej - Well, I had to try them. I have a tried and tested cocoa brownie recipe we use weekly.
And this was amazing... My brownies are more cakey, this was fudgy gorgeous goodness!
Thank you so much for telling me about the home-brand cocoa!! I got some, it is amazing! So different to the cadbury one! I know what I'll be buying from now on. Thanks so much for the recipe.

[cookie1]

Brownies are so moorish. I'm glad you got it all to work for you.

[Amanda]

I am so keen to try these, but it is just too hot to put the oven on here!
I'll just have to be patient!

[trudy]

These sound great!!  Can't wait to try!!

[Thermomixer]

Thanks - glad you sorted it out

[Meagan]

These are on my list  watch out hips 

[Amanda]

I have just put these in the oven.  the batter is rich, dark and full of sin!!

[Amanda]

I used a good quality Dutch cocoa and they are rich and gorgeous and deserving of a place as a formal dessert with a berry couli and some good cream!!

Because of the density of the batter, I didn't use the butterfly.
I melted the butter, added the sugar, cocoa and salt  Speed 4/30 seconds.
Added vanilla and eggs, then flour, then baked them.

Am now going to gaze adoringly at what is left of them.
Thanks!

[natslim]

So glad you liked these, Amanda. I made these brownies again last night and tried it without the butterfly. Much better and much easier to get out of the bowl. I will revise the original recipe. Thanks!

[tonydav]

I used a good quality Dutch cocoa and they are rich and gorgeous and deserving of a place as a formal dessert with a berry couli and some good cream!!

Hi Amanda, where did you buy your dutch cocoa?  I've looked everywhere around here, googled it, requested info from Better Homes & Gardens (the interestingly named "Fast Ed" uses it all the time) - all to no avail.

Thanks,
tony

[AmandaN]

I am another Amanda, and I am not sure where you are.......

I got my Dutch processed cocoa from Dijon Foods, as they are local to me.   www.dijonfoods.com

[tonydav]

Hi Amanda,

Thanks for that. I work at Norwest a couple of days a week so the Castle Hill store isn't far away.

cheers,
tony

[meganjane]

I'm pretty sure that Woolies Home Brand Cocoa is dutched. It comes from Germany and is very dark brown, nothing like my regular Cadburys Cocoa.

[Very Happy Jan]

I'm pretty sure that Woolies Home Brand Cocoa is dutched. It comes from Germany and is very dark brown, nothing like my regular Cadburys Cocoa.

have you used the woolies home brand MJ?

[Meagan]

I use woolies home brand it is really dark in colour.