Tuesday, May 11, 2010

Chocolate-less Brownies


I had come across a recipe for brownies - which only used cocoa powder (no chocolate needed). So whilst i am in my "try to use up all my baking ingredients in my pantry before they go off" phase, this recipe was perfect for using up my cocoa powder :O)

I found this recipe here, but you can also find it here, here & here.

I couldn't find my brownie pan & panicked (this is after i started mixing the ingredients together) so all i could find to use was a loaf tin... so i frantically jumped online to look for forums/blogs/anything that would tell me the baking time of a brownie if it was baked in a loaf tin instead (thanks Lorraine for replying to my email!! you were the first person i thought to ask hehe).

Then i found this link, and sighed a great sigh of relief hehe..

These brownies were soo quick & easy to make and bake, were superbly dense, and i had positive comments from everyone who tried them :O)

Cocoa Brownies

150g (5oz) unsalted butter
1 1/4C (255g or 9oz) sugar
3/4C (80g or 2 7/8 oz) cocoa powder
pinch salt
1t vanilla extract
2 eggs
1/2C (75g or 2 1/2oz) plain flour
1C chopped nuts, such as hazelnuts, almonds, walnuts or pecans, optional

Preheat oven to 160C (325F). Line a loaf tin 24cm x 12cm (approx 9 1/2in x 5in) with baking paper or foil so that it overlaps the sides.

Melt butter in a medium saucepan. When just melted, remove from the heat and stir through sugar. Add cocoa powder and stir until well combined and any lumps are gone.

Add vanilla, salt and eggs and mix well. Gently fold through flour until only just combined – don’t over mix. Stir through nuts if using then pour into the loaf tin.

Bake for 50 minutes to and hour. Or until the top feels just set and a skewer inserted into the middle emerges slightly moist.

Cool in the tin then either cut or refrigerate overnight and cut the next day.

18 comments:

Karen @ Citrus and Candy said...

Ummm fudgy fudgy goodness...

Jen said...

Mmmmm, they do look deliciously dense! I love an easy recipe; will keep this on file! :D

OohLookBel said...

Cool idea! I'm a bit over chopping and melting chocolate lately, so this is a good one.

Betty @ The Hungry Girl said...

Great way to use up your ingredients :) These sound great :)

Laetitia said...

Chance often leads to delicious recipes :-)

Lorraine @ Not Quite Nigella said...

Ooh a brownie recipe without chocolate? :o Hehe I had three boxes of cocoa. Can you please help use up mine? :P

Von said...

These looks delicious! I still remember the other browies you made last year- how do these compare??

M D said...

Hey Betty, I am here for the first time and I admit u have a great site with some drool-worthy desserts. I loved this post on Chocolate-less Brownies, I have made them myself too. I also loved the prev ones on Date cakes and the red velvet cakes. I would surely love to try them.

Maria said...

Hmm I'd still argue using real dark chocolate,but these ones look damn good! ;-)

mademoiselle délicieuse said...

Heheh, I love how we all have ingredients lying about that just need to be used up!

lisa said...

Great to know that they can be baked in a loaf pan, and with no chocolate!

Lisa (bakebikeblog) said...

What a great idea! I also have a box of cocoa that needs to be used up and these would be perfect :)

Anita said...

There are occasions I run out of chocolate, so it's great to hear this brownie recipe works well without it.

triplescoopdesserts said...

Yummy brownies. I love all the nuts you put in them. I bet they would go great will a tall glass of ice cold milk or Ice Cream!

DEE4DIANA said...

Is request allowed? Can you teach me how to make french macaroons?! :D

Amy @ cookbookmaniac said...

I find that brownies made with cocoa are a lot more fundgy and soft than when they are made with chocolate. Adding hazelnuts is a wonderful idea.

Anonymous said...

your brownies look hard and the outside looks like rock!

Kitchen Butterfly said...

Stunning photo......looks like a delicious recipe!