Saturday, 7 January 2012

Cocoa Brownies with Almonds


I’ve been trying to perfect my brownie to come up with at least one brownie recipe using cocoa powder that is delicious, fudgy & gooey and not cakey;  moist and not crumbly but also not oily; rich, chocolaty sweet and not sugary sweet.  Something that kids and adult would love.

This is the newest brownie formula I came up with which I baked on the 24th of December in time for the Noche Buena.  I revised the cocoa brownie by Patricia Helding which I posted earlier (see ).  I didn’t get that fudgy and gooey texture I like, and it is still a bit crumbly but the taste is better and a lot moister and fudgier compared to the Cocoa brownie by Patricia Helding.  I just need to make some adjustments on the amount of cocoa to get that rich chocolaty taste.  Maybe I need to use artificial chocolate flavor next time (thinking ... thinking ...).  This cocoa brownie however is acceptable.  One more recipe and maybe I would be able to get that "brownie" I want so I can move to another kind of brownie recipe using chocolates :-)  I’m doing this one at a time that’s how I want to learn brownie baking.


     COCOA BROWNIES WITH ALMONDS

Ingredients:

Yield :  one 6" x 10" brownies (24 slices of brownies)



Baker's Percentage (%)Weight in Grams (g.)
Unsalted Butter, softened but not melted
106%
90
Unsweetened Natural Cocoa Powder (Hershey's)
29%
30
Dutch Processed Cocoa Powder
12%
10
Sugar
165%
140
Eggs, whole
118%
100
Vanilla Extract 
9%
8
Water
24%
20
All Purpose Flour
100%
85
Salt
1%
1
Baking Soda
1%
1
Total Batter Weight
120
Almonds, roasted and coarsely chopped
60
Total Batter Weight
180




Baking Procedure:

1.  Melt butter in a microwave.  Cool it.
2.  Add sugar to the butter and mix well with a spatula or a wooden spoon.  
3.  Add the cocoa powder and mix.
4.  Beat the eggs with the vanilla extract then add to the cocoa mixture.  Mix well.
5.  Combine the flour and salt then gradually add it to the cocoa-egg mixture.  Mix well until it is homogenous and smooth without any lumps.

6.  Fold in the coarsely ground almonds.
7.  Pour batter in a non-stick brownie pan or baking pan lined with parchment paper.

8.  Bake at 180 degrees Celsius for 25 minutes or the toothpick inserted in the cake comes out clean.

Makes 24 slices of brownies.    Here’s the estimated Nutritional values per slice of brownie based on the ingredients used

Calories :  89.55 kcal
Total Fat:   4.91 g.
Cholesterol :  23.29 mg.
Saturated fat :  2.06 g.
Protein :  1.57 g
Trans fat  :  0 g.
Sodium : 21.84 g.
Dietary fiber :  1.06 g.
Carbohydrate : 9.49 g.
Sugar  : 6.37 g.


 © Fresha-licious (07January2012)

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