Recipe
Chewy Cocoa Brownies Recipe
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Tplon / All my dishes 1 year, 7 months ago
Moist and chewy, this brownies will be a hit whether as an afternoon snack or topped with ice cream and served as an after dinner dessert.
From Nestle on verybestbaking,com
Prep:20m Cook:25m Servings:24
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 Tplon |
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Fans
Ingredients
- 1 2/3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter or margarine, melted
- 2 tablespoons water
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped nuts (optional)
- Powdered sugar
Directions
- Preheat oven to 350º F.
- Grease 13 x 9-inch baking pan.
- Combine granulated sugar, butter and water in large bowl.
- Stir in eggs and vanilla extract.
- Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
- Stir in nuts.
- Spread into prepared baking pan.
- Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool completely in pan on wire rack.
- Sprinkle with powdered sugar.
- Cut into bars.
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Average score: 4.7 / 5
No. of ratings: 3
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raelene1951 1 year, 7 months ago said:
Tried and true greatness!
jett2whit 1 year, 7 months ago said:
Hi I'm Jett and I'm a chocoholic! These sound great!
chrissi 1 year, 2 months ago said:
I made these without the nuts and brought them to work, and my boss called them the "best brownies ever"! Well, that does it. They're good. Really good.
They were a bit delicate since the batter was kind of thin (height-wise). It made for a fairly thin brownie - and speaking of thin, the batter certainly was not! It held its shape completely, with a texture more like frosting than brownies. I really had my doubts when I tried to spread it into the pan, but when it came out of the oven it was fine. It melts a bit in the oven.
My other change was to use 2 tablespoons of milk instead of water. But, seeing that the batter was so thick, I added another tablespoon of water to try to thin it out. No dice - it would need a lot more water to approach batter consistency.
It's definitely worth making, they're very good - just don't be surprised at the frosting-like batter.