Decadent Cocoa Nut Brownies

“I only have a couple of favorite recipes for brownies, this one happens to be high on my list, these are the most decadent, rich brownies! Yield is only estimated, depending on what size you cut the brownies. If I have any Kahlua, I always add in about 1/4 cup and omit the vanilla.”
READY IN:
45mins
YIELD:
16 squares
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml butter
  • 29.58 ml butter (use 10 tablespoons all together)
  • 295.73 ml sugar (can use more for a sweeter brownie)
  • 177.44 ml unsweetened cocoa powder, plus
  • 29.58 ml cocoa powder
  • 9.85 ml vanilla (or can use 1/4 cup Kahlua in place of vanilla)
  • 29.58 ml vegetable oil
  • 2 large eggs (eggs must be cold NOT room temperature!)
  • 118.29 ml flour
  • 1.23 ml salt
  • 177.44 ml chopped walnuts (or use both!) or 177.44 ml chocolate chips (or use both!)

Directions

  1. Set oven to 350 degrees (set oven rack to second-lowest position).
  2. Grease a 8 x 8-inch baking pan.
  3. In a small bowl mix together flour and salt; set aside.
  4. In a heatproof bowl combine the 1/2 cup plus 2 tablespoons butter, 1-1/4 cups sugar and 3/4 cup plus 2 tablespoons cocoa.
  5. Set the bowl over barely simmering water, and stir until the butter is melted and the mixture is smooth and hot.
  6. Remove the bowl, and set aside a short time until the mixture is only warm not hot.
  7. Stir in vanilla or Kahlua (if using) and oil with a wooden spoon.
  8. Add in cold eggs, and whisk vigorously.
  9. When the batter looks thick and shiny and well blended, add in the flour/salt mixture with a wooden spoon, then changing to a wire whisk mix until completely blended.
  10. Stir in the nuts and/or chocolate chips.
  11. Spread evenly into prepared baking pan.
  12. Bake about 20-25 minutes, or until a toothpick inserted in the middle comes out just slightly moist with batter.
  13. Let cool completely.
  14. Cut into squares.

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