Brownies from scratch

[TheCG]

Now, I know everyone is storing chocolate (right? RIGHT?), but I'm storing cocoa powder. I don't want to have to worry about the chocolate melting.

 

Does anyone have a good recipe for brownies using cocoa powder & only cocoa powder for the chocolate?

[lunamother]

if you scoot back over to the 'storing chocolate' thread- I posted my recipe for triple chocolate fudge brownies- if you omit the chocolate chips, they are still killer, and use only cocoa powder for both brownies and frosting.

[TheCG]

Luna - that one was a bit too rich for me (and don't try to substitute M&Ms, it doesn't work). But thanks!

[furbabymom]

This is my all time favorite brownie recipe.

 

Blue Garlic's Brownies

 

2 cups flour, lightly spooned into the measuring cup

1 cup melted butter (melted, not softened!!)

1 cup cocoa

4 eggs

3 1/2 cups sugar

1 tsp salt

1 tsp vanilla

 

Combine the butter and cocoa. Add the eggs, sugar, salt and vanilla, and beat until smooth and creamy. Add the flour and stir well. (A husband is a handy tool for this job.) Pour into a well greased 9x13" pan. Bake at 325 for 40-55 minutes, or until a knife inserted in the center comes clean. Don't overbake! Watch them carefully around 40 minutes, checking every few minutes.

[lunamother]

Furbabymom- that's almost exactly the one *I* use. mmmmmmmm

[furbabymom]

They are SOOOOOO good...I always underbake them just a little so they're nice and gooey!

 

[Amishway Homesteaders]

Thanks for the recipe- it sounds so easy! Plus I have all the ingredients on hand! And the best part when I make them I can have it all to myself because Michael is allergic to chocolate!!

[ArmyOfFive4God]

These are our favouritest, and I'll have to dig it out, but I subbed powder for the choc once:

 

BAKER'S ONE BOWL Brownies

 

Recipe Rating:

Prep Time: 15 min

Total Time: 50 min

Makes: 24 servings, 1 brownie each

 

4 squares BAKER'S Unsweetened Baking Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped PLANTERS Pecans

 

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.

 

 

KRAFT KITCHENS TIPS

 

Size-Wise

Pack one of these brownies in a lunch box as a special treat!

 

Cake-Like Brownies

Prepare as directed, stirring in 1/2 cup milk along with the eggs and vanilla, and increasing the flour to 1-1/2 cups.

 

NUTRITION INFORMATION

Diet Exchange:

1-1/2 Carbohydrate,2 Fat

 

Nutrition (per serving)

Calories 200 Total fat 12g Saturated fat 5g Cholesterol 40mg Sodium 65mg Carbohydrate 23g Dietary fiber 1g Sugars 17g Protein 3g Vitamin A 6%DV Vitamin C 0%DV Calcium 0%DV Iron 6%DV

[ArmyOfFive4God]

ok here it is:

 

If your recipe calls for cocoa powder, you can easily substitute BAKER'S Chocolate. Simply use one square of BAKER'S Unsweetened Baking Chocolate for every three tablespoons cocoa and one tablespoon shortening.�

 

So I did it backwards, the T. shortening & 3 T. powder for the squares.

[ArmyOfFive4God]

Here's more:

 

Equivalents and Substitutions

For every 1 ounce of unsweetened baking chocolate called for in a recipe, substitute 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or vegetable oil. For melted baking chocolate, use melted butter, shortening or vegetable oil.

[Grubby]

Here is a brownie thread.

 

Yummy brownies

 

[westbrook]

maybe we need a thread.. how to use cocoa powder?

[PoGo]

This is my brownie recipe.

 

Brownies

1 cup butter, melted

2 cups sugar

2 teaspoons vanilla

4 eggs

1 1/2 cups flour

2/3 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped nuts (optional)

 

Blend melted butter, sugar and vanilla in a large mixing bowl. Add eggs; using a spoon, beat well.

Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts.

Spread in greased 9 x 13 inch cake pan. Bake at 350* for 20 - 25 minutes or until brownie begins to pull away from edges of pan.

Cool, frost if desired and cut into squares.

 

[PoGo]

I usually don't frost my brownies.

If you like your brownies to be "fudgier", decrease the flour to 1 cup.

[Snowmom]

I know this is really late, but, here it is any way.

 

This is the recipe my sister always used.

 

 

Brownies

 

1 1/2 c. flour

1 tsp salt

2 c. sugar

8 T. cocoa

2 tsp. vanilla

1 c. vegetable oil

4 eggs

1/4 c. water

1/2 cup nuts

 

Beat eggs, add the other ingredients, spread in a greased 15x10 inch pan. Bake at 350º for 30 minutes Do not cook longer than 30 minutes.

 

Frosting for these brownies.

 

1/4 c. water

12 large marshmellows

3 T. cocoa

1 1/2 c. powdered sugar

1 tsp vanilla

Heat water marshmellows and cocoa in double boiler until marshmellows melt, cool. Add sugar and vanilla then beat until of spreading consistancy. Spread while brownies are warm. Enjoy!

 

 

[Snowmom]

Here is another one.

 

Brownies For A Crowd

 

1 1/4 c. flour

1 c. sugar

1 c. packed brown sugar

1 tsp. baking powder

1 tsp salt

1 tesp vanilla

1/2 c. soft butter

1/4 c. shrotening

4 eggs

3 envelopes no-nelt unsweetened chocolate

1/2 c. chopped nuts, if desired

 

Beat at medium speed 1 minute. Spread in greased 15x10 inch pan Bake at 350º for 25 to 30 minutes. Cool and frost.

 

Chocolate Icing:

 

Melt 3 T. butter, with 3 T. milk and 1 envelope no-melt unsweetened chocolate. Stir in 2 1/2 cups powdered sugar: beat until smooth. Spread on brownies. Enjoy.

 

 

[zzelle]

sounds wonderful.

[Snowmom]

Another recipe I came across in my box.

 

Fudge-Topped Brownies

 

1 cup margarine or butter, melted

2 cups sugar

1 cup unsifted flour

2/3 cup cocoa

1/2 teaspoon baking powder

2 eggs

1/2 cup milk

3 teaspoons vanilla

1 cup chopped nuts, optional

1 (12-oz) package chocolate chips

1 (14-oz) Sweetened Condensed Milk

 

 

Preheat oven to 350º. In large mixer bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 teaspoons vanilla; beat well. Stir in nuts if desired. Spread in greased 9x13 pan Bake 40 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, in heave saucepan, over low heat, melt chips with milk and remaining 1 1/2 teaspoons vanilla. Remove from heat.

 

Immediately spread over hot brownies. Cool. Chill Cut into bars. Store covered at room temperature

 

 

[Snowmom]

Another one, but not chocolate.

 

Butterscotch Brownies

 

2 cups unsifted flour

2 tsp. baking powder

1 1/2 sp. salt

One 12 oz pkg. (2 cups) Butterscotch chips

1/2 cup butter

2 cups firmly packed brown sugar

4 eggs

1 tsp. vanilla

1 cup chopped nuts

 

Preheat oven to 350º. In small bowl, combine flour, baking powder and salt; set aside. Melt over hot (not boiling ) water. the chips and butter; remove from heat and transfer to large bowl. Stir in brown sugar. Cool at room temperature 5 minutes. Beat in eggs and vanilla. Blend in flour mixture. Stir in nuts. Spread evenly into greased 10x 15 baking pan.

 

Bake at 350º or 30 minutes. Cool. Cut into 2" squares. Makes thirty-five 2" squares

 

[westbrook]

from http://waltonfeed.com/grain/ldscn/35.html

 

Cocoa Powder from the joy of baking.com

 

Cocoa powder is made when chocolate liquor is pressed to remove most of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.

 

There are two types of cocoa powder: natural unsweetened and Dutch-processed. Dutch-processed is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.

 

Natural unsweetened cocoa powder is acidic and needs to be used in recipes calling for baking soda. It has a stronger flavor than Dutch-processed cocoa powder. Popular brands are Hershey's and Bakers.

 

Due to the differences in cocoa powders, do not substitute Dutch-processed for unsweetened cocoa powder in recipes.

 

Cocoa Brownies (lombradia .com)

 

* 2/3 c Sifted all purpose flour

* 1/3 c Cocoa

* 1/2 ts Baking powder

* 1/2 ts Salt

* 2 Eggs; unbeaten

* 1 c C&H Golden Brown Sugar

* 1 ts Vanilla

* 1/3 c Salad oil

* 1 c Coarsely chopped nuts

 

Sift together flour, cocoa, baking powder, and salt; set aside. In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour cocoa mixture, then nuts. Spread in greased shallow 11x7 or 9 inch square pan. Bake at 350 degrees for 22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes 20 to 24 fudgy brownies.

 

Two Servings

 

To send bar cookies to students or servicemen, bake in an inexpensive foil pan. Leave uncut; wrap pan and all for mailing.

 

Low-Fat Brownies (http://www.barricksinsurance.com/331.html)

 

* 1/2 cup boiling water

* 1/2 cup unsweetened cocoa powder

* 1 1/4 cups all-purpose flour

* 3/4 cup firmly packed brown sugar

* 3/4 cup granulated sugar

* 1 teaspoon baking powder

* 1/4 teaspoon salt

* 4 egg whites, lightly beaten

* 1/3 cup canola oil

* 1 1/2 teaspoons vanilla

* 1/2 cup chopped walnuts

* Preheat oven to 350°

 

Spray a 13 x 9-inch non-stick baking pan with cooking oil spray. Combine boiling water and cocoa in a large bowl. Mix until completely dissolved. Add flour, eggs, sugars, baking powder, salt, oil and vanilla; mix well. Mix in chopped walnuts. Pour mixture into prepared pan; bake 25 minutes or until brownies are done. Cool in pan on wire rack; cut into squares.

 

Nutrition Facts:

Amount Per Serving: Calories 203 - Calories from Fat 70 Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59% Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 101mg, Total Carbohydrate 30g, Dietary Fiber 0g, Protein 3g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

 

15 Servings

 

Cocoa Bundt Cake * Exported from MasterCook *

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 2/3 c All-purpose flour

1 1/2 c Sugar

1/2 c Hershey cocoa

1 1/2 ts Baking soda

1/2 ts Baking powder

1 t Salt

2 Eggs

1/2 c Shortening

1 1/3 c Buttermilk or sour milk *

1 t Vanilla

Chocolate glaze (recipe follows)

 

Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. * To sour milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups.

 

Hot Cocoa Mix from http://www.cdkitchen.com/rfr/data/945550133.html

 

* 2 cup sifted powdered sugar

* 2 cup instant nonfat dry milk powder

* 1 (8 oz) jar non-dairy creamer

* 2 cup powdered chocolate milk mix

* 2 cup miniature marshmallows

 

Combine all of the ingredients in a large bowl and mix well. Store in an airtight container.

 

Combine 1/4 - 1/3 cup of mix with 3/4 cup of boiling water or milk. Stir well. Makes about 8 cups or 32 servings. Note: for an added treat, use a flavored non-dairy creamer.

 

Diabetic Fudge from http://home.directlink.net/jms/diabetes/recipes/fudge.html

 

* ¼ cup diet margarine

* 1 1/3 cup non-fat dry milk

* 2/3 cup cocoa powder

* 1 cup sugar (artifical equivalent)

* 1/3 cup evaporated non-fat milk

* 2 teaspoons vanilla

* 1 cup Rice Krispies

* ¼ cup raisins

 

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 each 10 inch long rolls. Wrap in clear plastic wrap. Chill until firm.

 

To serve, cut into 1/2 inch thick slices. Store in refrigerator.

 

Serves: 40

 

Exchanges:

1/5 milk

1/40 bread

1/20 fruit

Calories 30

 

 

[westbrook]

Cocoa Powder

Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed.

 

Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.

 

Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey's, Ghirardelli, and Scharffen Berger.

 

The role of cocoa powder in cakes:

 

When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present. Most recipes call for sifting the cocoa powder with the flour but to bring out its full flavor it can be combined with a small amount of boiling water. (If you want to try this in a recipe, substitute some of the liquid in the recipe for boiling water.) Often times, you may notice that more butter and leavening agent are used in recipes containing cocoa powder. This is to offset cocoa powder's drying and strengthening affect in cakes. There are two types of unsweetened cocoa powder: natural and Dutch-processed and it is best to use the type specified in the recipe as the leavening agent used is dependent on the type of cocoa powder. Some prefer using Dutch-processed cocoa as a slight bitterness may be tasted in cakes using natural cocoa and baking soda.

 

To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)

 

Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor.

 

To convert a cake recipes that uses unsweetened chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)

 

Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor.

 

Dutch-Processed Cocoa:

 

1 cup = 92 grams

 

1 cup sifted = 75 grams

 

Natural Unsweetened or Nonalkalized Cocoa:

 

1 cup = 82 grams

 

Substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking soda

 

Substitution for 3 tablespoons (18 grams) natural cocoa: 3 tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar

 

Note: Due to the differences between natural and Dutch-processed cocoa powders, do not substitute one for the other in recipes.

 

Note: Do not confuse unsweetened natural and Dutch-processed cocoa powder with sweetened cocoa drink mixes. They are not the same thing.

 

http://www.joyofbaking.com/cocoa.html

[westbrook]

Chocolate Cinnamon Cake Recipe

Interesting Notes

 

This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."

Ingredients

 

* 2 cups flour

* 2 cups sugar

* 1 cup butter

* 1/4 cup baking cocoa

* 1 cup water

* 1/2 cup buttermilk

* 1 teaspoon baking soda

* 1 teaspoon cinnamon

* 1 teaspoon vanilla extract

* 2 eggs

* 1 teaspoon salt

* 1/2 cup butter

* 1/4 cup baking cocoa

* 6 tablespoons milk

* 1 teaspoon vanilla extract

* 1package (1 pound) confectioners' sugar

* 1 cup pecan pieces

 

Serves / Yields

 

18-24 servings

Preparation Instructions

 

Sift flour and sugar into large bowl.

 

Bring 1 cup butter, 1/4 cup cocoa and water to a boil in saucepan. Pour over flour mixture; mix well. Add buttermilk, baking soda, cinnamon, 1 teaspoon vanilla, eggs and salt and mix well.

 

Pour into greased and floured 10x15-inch cake pan. Bake at 400 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean.

 

For the frosting, bring 1/2 cup butter, 1/4 cup cocoa, milk and 1 teaspoon vanilla to a boil in saucepan; remove from heat. Add confectioners' sugar gradually, mixing until spreading consistency. Stir in pecans. Spread over hot cake.

 

Cake may be baked in 9x13 inch cake pan for 40 to 50 mintues.

Helpful Hints

 

This is a great cake to make when you are short on time or want to make it ahead. It is always a hit.

Credit

 

This recipe was provided by The Spice House.

http://www.thespicehouse.com/recipes/choco...mon-cake-recipe

[westbrook]

Chocolate Mint Brownies Recipe

Interesting Notes

 

This recipe was originally in a cookbook from Star Valley Wyoming in the 1970's and I converted it to suit my own tastes.

 

I used to take these brownies to any bake sales we had, and was always asked for the recipe. I guess I gave it out too much because at one bake sale, to raise money for new playground equipment for the elementary school, everyone brought mint brownies to sell.

Ingredients

 

* 1 1/4 cups butter or margarine, melted

* 1/2 cup baking cocoa

* 5 eggs, well beaten

* 2 1/2 cups flour

* 2 1/2 cups sugar

* 1 tablespoon mint extract

* 1 1/4 cups walnuts, chopped

* 1 1/2 pounds powdered sugar

* 1/4 cup butter or margarine

* 1 teaspoon mint extract

* to taste, milk

* splash, green food coloring

* 1 cup semi-sweet chocolate chips

* 1/2 cup butter or margarine

 

Serves / Yields

 

54 Brownies

Preparation Instructions

 

Mix the brownie ingredients, the first seven (butter-walnuts), together. Spread in greased and floured 12x18 pan (or use pan spray to oil pan). Bake at 350 degrees for 25 minutes. Remove from oven and cool.

 

Use the next five ingredients (powdered sugar-food coloring), make powdered sugar icing using enough milk to make a good spreading consistency. Tint to desired shade of green with food coloring. (Don't forget the mint flavoring.) Spread smoothly on cooled brownies.

 

Place chocolate chips and butter in glass measuring cup, and microwave for 1-2 minutes, just long enough that the chips become soft all the way through. The chips will keep their shape until they are stirred with the butter. If not completely softened, microwave for a few seconds longer. Stir until smooth. Pour over iced brownies and spread around with a rubber scraper. Then pick the pan up and shake it back and forth to even the glaze. Let harden in a cool place.

 

Cut into 2 inch squares with a wet knife to keep the glaze from cracking.

Helpful Hints

 

You can use other types of mint flavoring, such as peppermint, but the Schilling Mint has been everyone's favorite so far.

 

You can make a smaller pan of brownies by cutting the ingredients in proportion to the pan size. Don't bake a smaller pan quite as long because you want the brownies to be moist.

 

I like my icing to be a bright green for the contrast.

 

These need to harden in a COOL place to prevent the glaze from developing a grayish bloom. The bloom won't hurt, but the brownies look better without it.

Credit

 

This recipe was provided by Beth Clark from Orem.

 

http://www.thespicehouse.com/recipes/choco...brownies-recipe

[westbrook]

Victorian Applesauce Cake Recipe

Interesting Notes

 

This recipe was taken from The Spice and Spirit for Kosher-Jewish Cooking, Labavitch Woman's Organization.

Ingredients

 

* 2 cups Flour

* 1 1/2 cup Sugar

* 1 1/2 teaspoons Baking Soda

* 2 tablespoons Cocoa

* 1 teaspoon Cinnamon

* 1/2 teaspoon Ground All Spice

* 1/2 teaspoon Ground Cloves

* 1/2 teaspoon Ground Nutmeg

* 1 1/2 cups Applesauce (unsweetened)

* 1 1/2 cups Shortening

* 3/4 cups Chopped Dates

* 3/4 cups Chopped Raisins

* 3/4 cups Chopped Nuts

* 2 Eggs

 

Preparation Instructions

 

Sift dry ingredients into mixing bowl. Drop in shortening. Add applesauce and mix with elctric mixer. Add eggs and mix again. Stir in fruit and 1/2 cup nuts. Batter will be stiff. Pour into 10 inch greased tube pan. Sprinkle remaining nuts on top. Bake at 350 degrees for 1 1/2 hours.

Credit

 

This recipe was provided by The Spice House.

 

http://www.thespicehouse.com/recipes/victo...uce-cake-recipe

[westbrook]

more from here

 

http://www.thespicehouse.com/recipes-by-sp...dutch-processed