Our Tip For Homemade Brownies

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Thank you, Christi from Love from the Oven another favorite recipe for this brownie recipe. We made a few of our own adjustments like exchanging Einkorn flour for all-purpose flour, which is a much healthier choice. This turned out simply delicious! You might be interested in the articles on wheat and Einkorn flour on our website @chuckandmaryboyd.com, very enlightening.


Delicious Homemade BrowniesBrownies Made With Dark Unsweetened Cocoa Powder

Ingredients

  • 10 tablespoons unsalted butter

  • 1 ¼ cups organic sugar

  • 3/4 cup plus 2 tablespoons dark unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon pure vanilla extract

  • 2 large eggs

  • 1/2 cup Einkorn flour

  • 4 drops of peppermint essential oil

  • 1/2 cup chocolate chips optional

  • 1/2 cup chopped walnuts optional

  • 8 oz. cream cheese and save 5 tablespoons of butter from above and combine when softened

Instructions: Position your oven rack in the lower third of your oven.

  1. Preheat oven to 350ºF

  2. Line a 8×10 3/4 or 9×13-inch pan when doubling recipe with parchment.

  3. Combine 5 T butter, sugar, cocoa powder and salt in a mixing bowl, preferably glass, and place bowl over a pan of water that is just barely simmering. Stir occasionally until butter is melted and mixture is combined.

  4. Remove from heat and allow to cool for 5-10 minutes. You do not want the mixture too hot when you add the eggs.

  5. After mixture has cooled slightly, add vanilla and mix well.

  6. Add eggs, one at a time, and beat vigorously until very well mixed.

  7. In a separate bowl combine flour and baking powder, and stir to combine.

  8. Add flour mixture to batter, and mix very well to combine. While we are often told not to over mix brownies, this batter needs to be stirred vigorously. Stirring about 40 strokes with a spoon is a good guide.

  9. Fold in chocolate chips/nuts if using, then stir in blended cream cheese & butter after batter is in pan, swirling as you are adding to brownie mix.

  10. Bake for 40-45 minutes, until a toothpick comes out with some moist crumbs attached. Allow to cool on a wire rack.

  11. Serve and enjoy. If not eating the same day, wrap or cover tightly.

Recipe Notes

Recipe lightly adapted from Alice Medrich’s Best Cocoa Brownie Recipe. 

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