These cocoa brownies are filled with a wonderful chocolate taste. It is chewy and very moist with a bit of nut thrown in between. You will certainly enjoy it.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Course: Desserts
Cuisine: Caribbean
Servings: 18 squares
Ingredients
- 8 oz butter
- 1/4 tsp. salt
- 2 cups brown sugar or 1 cup granulated sugar and 3/4 cups brown sugar
- 1 tsp. vanilla essence
- 4 large eggs
- 1 cup flour
- 1 cup dark cocoa
- 1/2 tsp. baking powder
- 1 cup sour cream
- 1-1 1/2 cup chopped toasted walnuts
- Brown butter glaze: optional
- 1 oz unsalted butter
- 1/2 c brown sugar
- 1/4 c carnation evaporated milk
Instructions
- Preheat oven to 350 deg F.
- Line a 9×13 inch heavy pan with foil, then spray foil.
- In a large pan over medium heat, melt butter and salt.
- Add sugar and cook for 2 min on low heat stirring to dissolve some of the sugar.
- Remove from heat and cool until lukewarm.
- Using an electric mixer, beat the eggs.
- Add the vanilla and butter/sugar mixture.
- Beat until smooth. On lowest speed, blend in sour cream.
- Prepare the flour, cocoa and baking powder together then sift.
- Mix until just combined scraping the sides of the bowl.
- Add some toasted walnuts into the mixture and reserve some for topping.
- Pour batter into prepared pan or dish and sprinkle nuts evenly.
- Bake in 300 degree F oven for 30-35 minutes. Cool pan on a rack.
- Then cut into even squares. Store in an airtight container.
- Note: Brownie should be risen and lightly cracked. If you’re glazing, glaze the brownies before you cut into even squares.
- *Here are the instructions for the brown butter glaze:*
- In small saucepan, over medium heat, melt butter.
- Immediately add sugar and milk and cook on low heat, stirring until thickened.
- Allow to cool slightly to thicken up, then pour evenly over brownies and allow to set until firm before cutting into squares.
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Recipe © Simply Trini Cooking. All rights reserved
Cocoa Brownies
Servings: 18 squares
Calories:
Ingredients
- 8 oz butter
- 1/4 tsp. salt
- 2 cups brown sugar or 1 cup granulated sugar and 3/4 cups brown sugar
- 1 tsp. vanilla essence
- 4 large eggs
- 1 cup flour
- 1 cup dark cocoa
- 1/2 tsp. baking powder
- 1 cup sour cream
- 1-1 1/2 cup chopped toasted walnuts
- Brown butter glaze: optional
- 1 oz unsalted butter
- 1/2 c brown sugar
- 1/4 c carnation evaporated milk
Instructions
- Preheat oven to 350 deg F.
- Line a 9×13 inch heavy pan with foil, then spray foil.
- In a large pan over medium heat, melt butter and salt.
- Add sugar and cook for 2 min on low heat stirring to dissolve some of the sugar.
- Remove from heat and cool until lukewarm.
- Using an electric mixer, beat the eggs.
- Add the vanilla and butter/sugar mixture.
- Beat until smooth. On lowest speed, blend in sour cream.
- Prepare the flour, cocoa and baking powder together then sift.
- Mix until just combined scraping the sides of the bowl.
- Add some toasted walnuts into the mixture and reserve some for topping.
- Pour batter into prepared pan or dish and sprinkle nuts evenly.
- Bake in 300 degree F oven for 30-35 minutes. Cool pan on a rack.
- Then cut into even squares. Store in an airtight container.
- Note: Brownie should be risen and lightly cracked. If you’re glazing, glaze the brownies before you cut into even squares.
- *Here are the instructions for the brown butter glaze:*
- In small saucepan, over medium heat, melt butter.
- Immediately add sugar and milk and cook on low heat, stirring until thickened.
- Allow to cool slightly to thicken up, then pour evenly over brownies and allow to set until firm before cutting into squares.
