A while ago, I wanted to make my moist chocolate chip brownies , but I didn’t have all the necessary ingredients. So I looked for a recipe that uses cocoa powder. I found this cocoa brownies recipe on epicurious, and they came out just as moist and a bit dense. They were definitely a winner for me. So I made them a few times.
The original recipe has walnuts or pecans as an option, which would give the brownies a nice crunch. I didn’t add any this time because I made these for Amir and he won’t eat anything that has nuts. He seriously believes that he is allergic to nuts, even though he is not. I love to add walnuts to any kind of cakes or breads, but Amir loves brownies and it would be cruel to make them with nuts. Then he won’t eat them.
I made a few changes to recipe because I was not going to use all the butter and sugar they recommended. I am using less butter, but to keep them moist I added plain yogurt. I am also using less cocoa powder so I can use less sugar. They still taste pretty sweet.
I don’t like to feel guilty eating brownies or feeding them to the kids. I like to enjoy them and still feel good about myself. 😉
All right, let’s make some yummy brownies! 🙂
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 16 brownies
Original recipe adopted from Epicurious.
1 stick of unsalted butter
3/4 cup of cocoa powder
1 cup + 2 tablespoons of sugar
1/4 cup of low fat plain yogurt
2 cold large eggs
1/2 of all purpose flour
1/2 teaspoon of vanilla extract
A pinch of salt
Preheat oven to 350 F degrees. Line the bottom and sides of an 8×8 baking pan with parchment paper, leaving an overhang on two opposite sides. This will make it easier to un-mold the brownies later on.
Pour the batter in the prepared dish and bake for 20 to 25 minutes until the toothpick comes out slightly moist when inserted into the center.
If you want your brownies to come out moist, you want to make sure you don’t over bake them by keeping the center slightly under-baked.
The original recipe says to let it cool completely, but I love to eat fresh warm brownies especially with some vanilla ice cream. So I’d say eat them warm with ice cream or at room temperature with some coffee.
To ensure that your brownies stay moist, wrap them with plastic wrap individually after they’ve cooled completely. They will last for up to a week.
- 1 stick of unsalted butter
- ¾ cup of cocoa powder
- 1 cup + 2 tablespoons of sugar
- ¼ cup of low fat plain yogurt
- 2 cold large eggs
- ½ of all purpose flour
- ½ teaspoon of vanilla extract
- A pinch of salt
- Preheat oven to 350 F degrees. Line the bottom and sides of an 8×8 baking pan with parchment paper, leaving an overhang on two opposite sides.
- Combine butter, sugar, salt and cocoa powder in a heat proof mixing bowl.
- Place the bowl over another bowl with barely simmering water making sure the water doesn’t touch the bottom of the bowl.
- Stir from time to time until the butter is melted and the mixture is smooth. The mixture won’t be that hot and will have sort of thick sandy texture.
- Remove the bowl from the heat and add the plain yogurt. Mix well until incorporated.
- Add one egg at a time, mixing well after each one.
- Add the flour little by little and continue mixing until you get a smooth shiny batter.
- Pour the batter in the prepared dish and bake for 20 to 25 minutes until the toothpick comes out slightly moist when inserted into the center.
- Remove the brownies from oven and let cool for 10 to 15 minutes before un-molding.