Saturday, October 9, 2010

Cocoa Rouge Brownies

I decided to make brownies for Matt to take to school for his birthday. Last year I made cupcakes and it took forever since I needed about 50. I had a can of cocoa rouge from Guittard i've been wanting to try and so decided to try these brownies from Guittard's website. I'm lucky I happened to have enough of all the ingredients because I didn't look at the list before I started making these and I had exactely just enough. And I gotta say, I felt a little disgusted as I was making them. I made a double batch (14 eggs, 6 c. sugar, 6 sticks of butter..) I just had to remind myself that these were for abot 40 people, it's not like 1 or 2 people are eating all of these. They turned out good though, I liked them. They were thick and sturdy and would hold up well as part of a brownie sundae.
Cocoa Rouge Brownies

Makes 24 two-inch squares
1¼ cups E. Guittard Cocoa Rouge (this is a dutch processed cocoa, you could try sub. a diff. brand)
1¼ cups unsifted all-purpose flour
1½ cups unsalted butter (3 sticks)
3 cups sugar
½ teaspoon salt
2 teaspoons vanilla
7 large eggs
2 cups (8 oz) chopped walnuts (optional)

Line a 9x13x2-inch pan with foil. Preheat oven to 350ºF. Blend cocoa and flour in a medium bowl until uniform; set aside. Melt butter in large microwave safe bowl for 1-1½ minutes, until melted. Mix in sugar, salt and vanilla with a wooden spoon. Vigorously beat in eggs one at a time until smooth and glossy. Mix in dry ingredients until smooth and free of lumps. Stir in walnuts (if using) and spread into prepared pan. Bake 45-50 minutes or until toothpick inserted in center still has moist crumbs. Cool completely on rack before cutting with a long bladed sharp knife. Follow TawnyAlexander on Twitter

1 comment:

  1. They look incredibly fudgy and rich, just as a brownie should be.