I know I said when I made these that I would probably never try a new brownie recipe again.
But the thing is, I have recently become obsessed with brownies, and find myself craving them much more than I have been craving cookies. Which for me, is really really weird.
Actually, that isn’t entirely true. Really, I just saw these brownies on Hungry Girl por Vida and they looked so delicious that I wanted to make them right away. I just wanted them in my face, like, right then and there, and I figured that having a good cocoa brownie recipe under my belt couldn’t be a bad thing.
And they absolutely did not disappoint.
My mother went as far to say that these brownies are perfect, in their texture and their flavour. They aren’t as creamy as the ultimate recipe that uses all that dark chocolate, but they certainly are decadent, chewy, fudgy and rich.
Possibly a new favourite?
I don’t have an 8 x 8 pan, so I baked mine in a skillet, and it resulted in a yummy, dense brownie cake, with none of those overcooked corner pieces that bother me when I bake in square and rectangular pans.
I loved these, and I hope you do too.
SKILLET COCOA BROWNIES
Adapted from Alice Medrich’s Pure Dessert.
150g unsalted butter, cubed (5.4 oz)
1 1/4 cups sugar
3/4 cup cocoa
1/2 tsp salt
1/2 tsp vanilla
1/2 cup plain flour
Preheat the oven to 170 C (325 F) and grease and line a skillet or 8×8 pan with baking paper.
Put the unsalted butter, sugar, cocoa, salt and vanilla in a heatproof bowl and place it over a pot of simmering water. Do not let the bowl touch the water.
Stir every so often, until the butter is melted and the mixture combined.
Remove the bowl from the heat. Add the eggs, one at a time, beating well with a wooden spoon or spatula between each addition.
Add the flour and mix it in until it clears. Then beat the mixture vigorously for 40 strokes.
Pour the batter into the skillet and smooth out the top.
Bake for 20 – 25 minutes, until the center is set and a toothpick inserted has moist crumbs. Serves 10 – 12.