Baking brownies has always been about one thing: the batter. I know, I know – you’re already planning to post a comment caterwauling about salmonella. But realistically, you won’t post anything. And I won’t stop eating my beloved brownie batter.
So instead, I propose a kitchen compromise: cocoa butter. Also referred to as theobroma oil, the butter comes straight from cocoa beans, making it perfect for brownies.
Cocoa butter creates a brownie batter that is better baked. And, brownies that are even better the next day than warm. No joke.
Try it yourself, and make sure you have milk on hand. You’ll need it.
2 ounces cocoa butter
6 tablespoons regular butter (substitute European-style butter for an even richer product)
1 1/4 cups granulated sugar
3/4 cups plus 2 tablespoons unsweetened cocoa powder (I used Ghiradelli)
1/4 rounded teaspoon sea salt
1 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
1 – Preheat oven to 325 degrees F and grease an eight-by-eight inch pan
2 – Melt butters in the microwave
3 – Add the sugar, cocoa powder and salt. Wait until the mixture is warm, about three to five minutes.
4 – Add the vanilla
5 – Add the eggs, one at a time
6 – Stir in the flour
7 – Bake for 18-22 minutes, or until a fork comes out clean
Note: this recipe is based off Inspired Taste’s recipe.