Fudgy cocoa brownies
7
Points®
Temps total: 35 min • Préparation: 15 min • Cuisson: 20 min • Portions: 16 • Difficulté: Facile
All the classic ingredients combine in this delectable brownie. These chocolaty treats will be ready, start to finish, in about a half hour, and they'll keep refrigerated for several days. Be sure to bring them to room temperature before serving. Since the recipe is ready in a snap, make a double batch and deliver a dozen to a friend or coworker. Brownies make classic baking gifts. This recipe results in a reliably delicious, light crumbed but deeply flavored brownie. It's sure to become a regular in your baking repertoire.
Ingrédients
All-purpose flour
¾ cup(s)
Baking powder
½ tsp(s)
Table salt
¼ tsp(s)
Unsalted butter
3 tbsp(s)
Unsweetened cocoa powder
½ cup(s)
Vanilla extract
2 tsp(s)
Sugar
¾ cup(s)
Packed brown sugar
¼ cup(s)
Egg
1 large
Egg whites
2 serving(s)
Chopped walnuts
¾ cup(s), divided
Instructions
1
Preheat the oven to 350°F. Line an 8-inch square baking pan with foil or parchment, allowing the foil or parchment to extend over the rim of the pan by 2 inches. Spray with cooking spray.
2
In a small bowl, whisk the flour, baking powder, and salt; set aside. In a medium saucepan, melt the butter over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand for 5 minutes. Add the granulated sugar, brown sugar, egg, and egg whites to the cocoa mixture; whisk until blended. Stir in the flour mixture until blended. Stir in 1/2 cup of walnuts.
3
Scrape the batter into the baking pan and spread evenly. Scatter the remaining 1/4 cup of walnuts over the batter. Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20 – 25 minutes. Let cool completely in the pan on a rack. Lift from the pan using the overhanging foil or parchment as handles; cut into 16 squares.
4
Serving size: 1 square.
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