Brownies are so easy to make. This cocoa brownie with Hershey’s cocoa powder is very Fudgy with a shiny crackly top.
CourseCakes and Bakes
CuisineAmerican
Servings
6servings
Servings
6servings
Ingredients
125gramsButter
150 gramsCaster sugar
50gramsBrown sugar
2numbersEgg
75gramsPlain flour
35gramsCocoa powder
1/4teaspoonBaking powder
1teaspoonVanilla essence
1/2cupWalnutschopped (lightly roasted)
1/4cupSemi sweet chocolate chips
Instructions
Preheat oven at 180° C for 15 minutes. Line base and sides of an 8-inch square pan with baking paper.
Melt butter in a saucepan and let it come to room temperature.
Beat melted butter, caster sugar, brown sugar, eggs, and vanilla essence until smooth.
In a bowl, sift together the flour, cocoa powder, and baking powder. Fold this flour mixture into the batter. Finally, fold in walnuts and chocolate chips. Spread the mixture into the prepared pan.
Bake for 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let it cool completely in the pan. Cut into bars. Makes about 12 brownies.
NOTE – I used Hershey’s natural unsweetened cocoa and Hershey’s semi-sweet chocolate chips in this recipe.
Do not skip the chocolate chips as it helps to get that shiny top.
Over baking will make the brownie dry. Brownies are done when the toothpick comes out with a few moist crumbs sticking to it.
We used large eggs with an average weight of 58 grams per egg.