After a long day at work yesterday, which included inventorying and folding 575 t-shirts and helping a coworker fix the flushing mechanism on one of the office toilets, I needed chocolate. Remembering there was a recipe for brownies on the container of SACO Premium Cocoa I had in the cabinet, I decided to go for it. Especially since I had a bottle of Ina-Garten-recommended "good vanilla" in the cabinet right next to the cocoa.
I cannot begin to tell you how decadent these brownies were! It took a tremendous amount of restraint for me to only eat two before wrapping the rest of the pan up for the night. Normally, I'm not a huge fan of nuts or other mix-ins in my brownies, but I'm glad I added the almonds. The crunchy nuts provided a nice contrasting texture to the chewy fudginess to the brownies and having them in there helped to cut the richness. If I had it in the freezer, I would definitely top one of these brownies off with a generous scoop of vanilla ice cream.
Thanks, SACO Foods, for providing the recipe! Enjoy!
Fudgy Cocoa Brownies
Adapted from the recipe on the container to include nuts | Printable Recipe
- 1/2 cup (1 stick) butter
- 1/2 cup SACO Premium Cocoa
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon Madagascar Bourbon Pure Vanilla Extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup slivered almonds, toasted
- Preheat oven to 350°F.
- Grease an 8" x 8" x 2"-inch pan with the stick of butter being used in the recipe.
- In a large microwavable bowl, melt butter. Remove from the microwave and add cocoa. Stir until well-blended.
- Add sugar and mix well. Add eggs, one at a time, and beat well after each addition.
- Stir in vanilla, flour, and salt, being careful not to overmix.
- Fold in the slivered almonds. If they have just been toasted, be sure they are cool before adding to the batter.
- Spread the batter in the prepared pan and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5-10 minutes before cutting and devouring.
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