Recipe: Cocoa Brownies

I'm not a huge brownie fan, but something took over me last week.  

I went a little crazy baking brownies and bars, most of which didn't turn out at all edible.  I won't reference which cookbook or what recipes I tried, but I will say that they were far from brownies and more like a chocolate gelatin-like thing in brownie form.  Not at all appetizing.  Most of the reviews I read from others who owned the book had similar experiences to my own.  

But I did manage to find a good basic recipe for homemade cocoa brownies online.  I tend to throw in extras when baking like shredded coconut, which didn't really wow me nor did it make a difference in texture and taste.  

What surprised me is that these brownies had a very shiny top layer.  So shiny in fact that if I looked hard enough, I probably would have been able to see my own reflection.  

[Recipe Follows]

Cocoa Brownies
Recipe from Bon Appetit

Makes about 9 bars

You will need

Nonstick vegetable spray
10 tablespoons unsalted butter, cut into tablespoon pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/3 cup, plus 1 tablespoon all-purpose flour
1 cup walnuts or nut of choice

1.  Preheat oven to 325 F.  Line square cake pan with foil, including sides then coat foil with vegetable spray.

2.  Melt butter in saucepan over medium low heat.  When butter has melted remove from heat and add sugar, cocoa powder, vanilla extract and salt.  Stir until combined then let stand for ten minutes.

3.  Add eggs one at a time to chocolate mixture, beating rapidly with a whisk after each egg.

4.  Add flour to mixture and stir until combined, then add choice of nuts.

5.  Pour batter onto prepared cake pan and bake for 25 minutes or until toothpick inserted in center comes out clean.  Cool for 2 hours before cutting.