Cocoa Brownies
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
  • 125grams Butter
  • 150 grams Caster sugar
  • 50grams Brown sugar
  • 2numbers Egg
  • 75grams Plain flour
  • 35grams Cocoa powder
  • 1/4teaspoon Baking powder
  • 1teaspoon Vanilla essence
  • 1/2cup Walnutschopped (lightly roasted)
  • 1/4cup Semi sweet chocolate chips
Instructions
  1. Preheat oven at 180° C for 15 minutes. Line base and sides of an 8-inch square pan with baking paper.
  2. Melt butter in a saucepan and let it come to room temperature.
  3. Beat melted butter, caster sugar, brown sugar, eggs, and vanilla essence until smooth.
  4. 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.
  5. Bake for 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Let it cool completely in the pan. Cut into bars. Makes about 12 brownies.
  7. NOTE – I used Hershey’s natural unsweetened cocoa and Hershey’s semi-sweet chocolate chips in this recipe.
  8. Do not skip the chocolate chips as it helps to get that shiny top.
  9. Over baking will make the brownie dry. Brownies are done when the toothpick comes out with a few moist crumbs sticking to it.
  10. We used large eggs with an average weight of 58 grams per egg.
  11. One cup = 250 ml, one teaspoon = 5 ml.

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