My husband really likes a brownie every now and then, and who can blame him? It’s good to have a recipe that makes a small batch that will satisfy that craving. This recipe does that and has two other things going for it. It calls for natural cocoa instead of chocolate which makes it a bit more economical, and it only requires one bowl!
My first taste of these was while they were still warm. They are fine that way, but the texture improves once they’ve cooled completely. I used up the nuts I had on hand and was a little short. You can omit them completely if you prefer. You can also sub Dutch processed cocoa for the natural cocoa. Natural cocoa is much easier to find where I live and it’s much less expensive.
The recipe originally came from here, but since I made some changes to it I’ll type it up the way I made it.
One Bowl Cocoa Brownies
10 T. butter
1 1/4 c. sugar
3/4 c. plus 2 T. natural cocoa powder
1/8 t. salt
1/2 t. vanilla extract
1/2 t. (slightly rounded) espresso powder
2 cold large eggs
1/2 c. all purpose flour
2/3 c. chopped walnuts or pecans (optional)
Preheat the oven 325 degrees. Line an 8×8 inch baking pan with parchment paper leaving ‘handles’ on two sides to facilitate removing the brownies from the pan.
Melt the butter in the microwave. Stir in the cocoa, sugar, and salt and reheat in the microwave for about 30 seconds. Stir the mixture and let it cool slightly. Stir in the vanilla and the espresso powder.
Beat in the eggs one at a time. Thorougly mixing each one. Stir in the flour until it’s completely mixed in and then beat the mixture for 40 strokes. Stir in the nuts.
Spread the dough evenly in the pan and bake for 20-25 minutes. Test with a toothpick. There should be a few moist battery crumbs on the toothpick. Cool the brownies completely on a wire rack. Transfer the brownies to a cutting board and cut into serving size portions.