Ultimate Cocoa Brownies by cooksgirl

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Ultimate Cocoa Brownies
Submitted by cooksgirl on October 25, 2006 at 2:06 pm

DESCRIPTION
Ultimate Cocoa Brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
1 cup butter (8 oz)
2 cups C&H superfine sugar (14 oz)
1 tsp vanilla
3 large eggs
3/4 cup flour (3 3/4 oz)
3/4 cup regular Hershey's cocoa (2 1/2 oz)OR 1/2 oz Dutch process cocoa and 2 oz Hershey's (my favorite)
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350. Line 11x7 glass pyrex pan with foil and spray with Pam. Melt butter in 3-quart saucepan over medium low heat (#4 on my stove). When butter is melted, add superfine sugar and whisk vigorously for 3-1/2 minutes (yes, set the timer and your arm may get tired but it's worth it) until the mixture is thin, shiny, opaque and very smooth looking. This mixture should not bubble or boil. Remove from heat and whisk in cocoa until smooth. Add vanilla and whisk until smooth, about 20 sec. Add each egg and whisk until smooth after each one, about 20 sec. Whisk in dry ingredients until smooth, about 1 min. Using rubber spatula, scrape into prepared pan, smooth the top and bump the pan on the counter to settle the batter. Bake for 40-42 minutes.

Notes:
1. C&H Superfine (bakers or professional) sugar is required if you want to get a top crust that is shiny/flaky/glossy and a smoother, softer textured brownie. You can use other sugars but you won’t get the same look or texture. The shiny/flaky/thin crust is formed when the sugar dissolves. Coarser sugar won’t dissolve enough to form the crust. The crust also forms better when using a glass pan versus a metal pan.
2. We prefer to use 2 heaping TBSP (1/2 oz) Dutch process cocoa and the remainder Hershey’s cocoa (2 oz) for the 3/4 cup cocoa.

Variations:
1. Turtle Brownies: After taking the brownies out of the oven drizzle with melted caramel and sprinkle with mini chocolate chips and chopped pecans.
2. Cream Cheese Brownies: Beat 8 oz softened cream cheese, 1/4 cup sugar and 1 large egg yolk until creamy. Drop by spoonful onto the top of the unbaked brownie batter. Use a knife to swirl together. Bake a few extra minutes.
3. Mint Brownies: After brownies are cool, make mint frosting by combining 4 TBSP softened butter, 1-1/2 cups powdered sugar, 1 tsp mint extract, 2-3 TBSP cream and 3-4 drops of green food coloring. Beat all ingredients until frosting is desired spreading consistency. Spread on cooled brownies. You can also add a special glaze over the mint frosting by melting equal ratios of milk chocolate chips with butter (i.e. 4 oz chips to 4 TBSP butter). Stir until smooth and then pour over the frosting. Tilt pan until glaze covers the entire pan. Let sit for several hours before cutting.

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