I bake to sweeten life


Cocoa browniesIngredients:

  • 3/4 cup butter, unsalted
  • 1/2 cup Hershey’s special dark cocoa
  • 1 1/2 cups sugar, granulated
  • 1/2 teaspoon espresso powder
  • 4 eggs, large
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 tablespoons flaxseed, ground
  • 1/2  teaspoon salt
  • 1/2 cup chocolate chips


  1. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper.
  2. In a medium saucepan, heat butter over low heat just just until melted, but not brown. Set aside to cool for 5 minutes.
  3. Add the cocoa powder and sugar to the butter and whisk until blended. Add the eggs one at a time, whisking after each until the mixture is smooth and shiny. Add vanilla and whisk until mixed well.
  4. Measure the flour, espresso powder and salt and sift together into batter.  Add flaxseed. Mix batter gently until combined and no trace of dry ingredients remains.
  5. Stir in chocolate chips.
  6. Spread the batter evenly in the prepared baking pan and bake for 28-30 minutes or until toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
  7. Remove from the oven and cool for 1 hour. Cut just before serving.

Yield 16 brownies



Comments on: "Brownies" (2)

  1. […] Brownies (butterfliesandbrownies.wordpress.com) […]

  2. […] Brownies (butterfliesandbrownies.wordpress.com) […]

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