We developed this brownie recipe back when we had more cocoa powder than we know what to do with. Problem was, we couldn’t sell the powder because we could not get it fine enough using the old machinery. In 2018 we acquired a machine that would extract cocoa butter from liquid, unsweetened chocolate. With this process, the cocoa powder is fine enough to sell to supermarkets for use in recipes and drinks. However, now we have demand for brownies using our cocoa powder, which has more cocoa butter than other brands. No cocoa butter extraction method is 100% efficient, but ours is even less so. This extra cocoa butter will enrich any baked chocolate recipe. 🙂
1/2 cup vegetable oil
1/3 cup water
1 1/4 cups sugar
1/2 cup Chocolate De Veras cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325. Grease 9″x9″ pan.
Whip egg exceedingly. Pro tip – the desired shine on top of a brownie is given when the egg is whipped sufficiently. If you prefer a more cake like brownie, use two eggs.
Add remaining ingredients and stir until completely combined. Pour batter into greased pan. Bake for 30 minutes in metal pan, or 28 minutes in glass pan. Unless you prefer a drier brownie, the top will wiggle some when you remove it from the oven.
Allowing the brownies to cool to room temperature makes them easier to cut and remove, but we won’t tell if you cut before and get messy.
Ever tried stirring cocoa powder straight into a drink? Unless you like dry, bitter lumps, syrup is the way to go…
1 Cup CDV Cocoa Powder
1 Cup sugar
1 Tablespoon corn syrup
2 Cups water
Whisk first two ingredients together in a saucepan. Add corn syrup and 1/2 cup of water. Whisk to make a paste. Whisk in remaining water and turn heat to med-high. Bring to a boil while whisking. Wait until cool and store in refrigerator.