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This is the best brownie recipe ever !!

I substitute with my gf flour and still they were perfect, I used Glac cherry halves cut up and then a mix of dark chocolate and milk chocolate chips and then also use a little more salt to create the perfect balance of sweet and salty

Okay so I have a funny story for you all. I have made these brownies before for my bf and I. They always came out very tasty but hard to cut them without them falling apart. This time I doubled the recipe and put it in a 9 by 13 pan at 350 for 30 minutes and absolutely perfect for cutting. I brought them over to my parents who loved them and then my boyfriends parents house for the rest(This was my birthday) My boyfriends mom tried them and is as sweet as can be, was making lots of mmm noises while eating the brownies. My boyfriends mom is kind of a germaphobe and very OCD but anyways, I ended up trying to get one and the pan fell on the outside patio ground and my heart sunk. No joke, she picked them up off of the ground after a minute contemplating what had just happened and said, I am sure they are fine and proceeded to take a bite out of the brownie which fell on the outside ground floor in their backyard. This is proof that these are the best brownies in the world!!!! Seriously perfect brownies lol. My boyfriend and his father were so in shock because this is simply something she would never ever do!!!! I hope you enjoyed the story ?

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The best brownie recipe. Made once, they were gone within that day. Made a second time & added just a little bit of milk to the batter. I also melted some Nutella with the butter in the beginning to intensify the gooey-ness. Thanks for this great recipe!

Oh my God this did not disappoint and I even used sweetened Nestle cocoa so I thought that might mess with things. So good I want to eat the whole thing haha. Thanks! Do you have a suggestion on cocoa brand? I want to try it the official way next time.

Thank you for this recipe. This is the best and easiest brownie I have ever made, with minimal ingredients. I followed the recipe and baked for just 21.30 mins on the upper oven rack. Came out perfect with crackly tops and fudgy gooey center. Made it twice already and it is a huge hit. Never again would I buy a boxed brownie mix. Thank you again!!!

These are my absolute favorite homemade brownies and they usually have a short life span in my house. I never add the tablespoon of oil (not after using a whole stick of butter!!!) and they are perfectly moist, fudgy, and delicious. I also reduced the sugar to 3/4 cup, and it suits this chocoholic just fine. I use dark cocoa powder, and I also like to add a dash of some kind of random extract (mint, orange, almond, etc) just to give them a little something special. Sometimes I throw some chocolate chips on top before baking, and sometimes I drizzle peanut butter over them right after they come out of the oven. DELISH

No wonder its callee best fudgy cocoa brownies they truly are the best. I literally (underlined multiple times) makes this twice sometimes three times a week my family love it!! And now i know the recipe by heart thank you for this deliciousness in every bite

Yes, it will. I have a few times and changes I would make in my notes on the site that you are welcome to read over to let you know what is the best times for each size. Hope you enjoy your brownies!!

Great recipe! I made these brownies GF with just using GF cup for cup flour in place of the regular flour! Turned out AMAZING! Friends and Family said it was the best brownies they ever had GF or regular! I added a 1/2 cup of chopped walnuts and they were delicious. Going to make a double batch next time since they were gone so fast!

OkM. If the kinds to ever leave a comment but I gotta say these brownies are the best ever!! Easy and per instructions you can double or triple it without any difficulty (I have )! I served it with chocolate sauce and brownies they were perfect! Also had them for midnight snack on its own and they were still gorgeous cold!!!! I have tried most of your recipes and they have never failed me

Thank you soooo much for your recipes they are. Epic just like you

I virtually NEVER comment on the internet but for this recipe I had too. This is the best brownie recipe I have ever tried. Prior to this I could only make semi fudge brownies via box The husband loved these too! I followed recipe to a tee and you did not disappoint.

Basically, Dutch process cocoa powder just takes the natural cocoa powder process one step further and washes it with a potassium carbonate solution to neutralize the acidity and bring it to a pH of 7. Natural cocoa powder has a pH between 5 and 6, and has a sharp, almost citric taste. Conversely, since the Dutch process cocoa is not acidic, it will have more of a smooth, mellow flavor.

Why Chef Kristen loves it: When I want to make something chocolatey and add a bit of elegance, I love to use Cocoa Noel Black Cocoa Powder. Its intense color transforms any cake into a deep black color while also giving it an amazing cocoa flavor.

Which cocoa powder do you recommend for the Devil's Food Cake? Also I want to make a 14'' square by 4'' high cake using Nigella's recipe,how much do you reckon I will need to achieve this? Thanks for your time.

We would suggest using a cocoa powder from a quality chocolate maker and there are several different ones around. Green & Black's is available in many countries and Valrhona is also widely distributed. In the US Ghiradelli is another good brand (sometimes this is sold as "baking cocoa").

The UK does not differentiate between "natural" cocoa and "dutch processed" cocoa (which has been treated to reduce the cocoa's acidity). In this recipe either type will work as the raising agents are a combination of baking powder and bicarbonate of soda (baking soda). If only bicarbonate of soda is used in a recipe then it would be best to use the natural form of cocoa as its acidity is needed to react with the bicarbonate of soda so that the cake rises.

The Cacao tree is native to Central America and only grows close to the Equator. Mayans domesticated the Cacao tree 5,000 years ago and considered the plant a gift from the gods. To them and other pre-Columbian civilizations, cocoa was both a ritualistic drink and a currency. After Europeans discovered cocoa and chocolate, their appetite led to an increase in the number of cocoa plantations, both in Central and South America, but also in Asia.

A very distinct stage in the processing of the cocoa beans is treating the beans with alkali, which results in Dutch-processed cocoa powder. This is less acidic, darker, and has a milder flavor compared to natural cocoa, which is acidic, has a lighter color, and a stronger flavor.

Because of the chemical process involved in obtaining it, Dutch-processed cocoa behaves differently while cooked. As it has a neutral pH, when combined with baking soda, it will stop the batter from rising, keeping it moist and fudgy. When cooking with natural cocoa its acidic quality allows the batter to rise, resulting in airier, but drier baked goods.

There are countless brands of cocoa powder and choosing one depends on several factors, such as budget, nutritional recommendations, type of dessert, and, of course, professional chef recommendations.

Valrhona is one of the most renowned chocolate producers in the world. The French company was established in 1922 by Pastry Chef Albric Guironnet, who wanted to produce the best artisan chocolate, balancing flavors and texture. Today, Valrhona is the brand of chocolate and cocoa powder used by many pastry chefs and chocolatiers.

The Cocoa Powder, available on Amazon, is Dutched cocoa, with an enhanced flavor and color, and it is best used for truffles or chocolate cream. However, some users also report using Valrhona cocoa powder for brownies or chocolate cake, which turn out to have a stronger flavor. It has a very rich taste and gives a velvety texture to any dessert but without the bitterness usually associated with such intense-tasting cocoa.

Another cocoa powder and chocolate brand which is highly sought-after by many pastry chefs and chocolatiers is Callebaut. A Belgian company with a long history behind it, Callebaut works with cocoa farmers in Ivory Coast, Ghana, and Ecuador, using only traceable cocoa, and thus making sure all farmers obtain fair wages and no child labor is used in harvesting the cocoa. Every pack comes with a QR code and a unique batch code number, which tells the story of the cocoa beans used in making the product.

One of the few companies with a very strict cocoa bean selection process for making cocoa powder and chocolate, Ghirardelli controls every aspect of their chocolate manufacturing process, by processing the cocoa beans, and producing chocolate and cacao solids, like cocoa powder.

The Majestic Premium Cocoa Powder has a high cocoa butter content (20-22%) which gives it a very silky texture, as it is obtained from alkalized nib cocoa. The producer recommends using it for baking and beverage applications.

Users describe it as being the creamiest of all Ghirardelli powder cocoa types, very well suited for decadent chocolate desserts. Ghirardelli chocolate is recommended by Chef Rakhee Vaswani for a Ghirardelli Chocolate and Oregon hazelnut brownies recipe, as it has an intense flavor and rich taste.

With cocoa powder, the richer the taste, the more fat can be found in the product. During recent years, nutritionists and dieticians have begun to recommend natural cocoa powder, made from fermented, dried, and unroasted cacao beans.

A natural cocoa powder, non-alkalized and unsweetened, Cadbury Bournville Cocoa is suited for vegetarians and made in compliance with Fairtrade Standards (requirements specific to cocoa producers and traders).

Recommended for having a low carb percent (14 g), it is also presented as very good for cooking. Some people adds this cocoa powder to coconut milk, almond milk, and heavy cream for a Keto-friendly hot cocoa. ff782bc1db