Fudgy cocoa brownies
SmartPoints® value per serving
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.
Unsweetened cocoa powder
Packed brown sugar
1 large egg(s)
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
- Whisk together the flour, baking powder, and salt in a small bowl; set aside. Melt the butter in a medium saucepan set over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand 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 the walnuts.
- Scrape the batter into the baking pan and spread evenly. 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 foil as handles; cut into 16 squares. Yields 1 square per serving.
For easier cutting, refrigerate the cooled brownies about 1 hour.