Brownie recipe using cocoa powder - critique this recipe and chime in *UPDATE* MADE BROWNIES

[sheryl]

So, I have an awesome recipe I've used for years.  This recipe was taken from a modern cookbook that compiled many recipes from ages past.  It uses unsweetened choc baking squares.

But, I picked up some high grade cocoa powder and would like to use it.   I didn't know that bitter chocolate (?  I think) carries 20x antioxidant power than blueberries!!!  I knew that chocolate was rich in antioxidant but didn't know it was that rich!

Anyway, how will cocoa powder taste in the recipe compared to the chocolate square?   

Below is Gordon Ramsay's recipe but it calls for 1 c brown AND white sugar.   That's a lotta sugar!  Little flour, no baking powder.   What would you say to this recipe?  Customize it?  They are different foods but reduce sugar and add flour?

https://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe-2085484

 

ETA:  Forgot to mention, I do like a moist brownie and not dry. 

 

Edited November 7, 2021 by sheryl

[lanabug]

It's similar to my brownie recipe which calls for 1 cup cocoa powder and 1-1/3 cups flour. My recipe uses 1 cup white sugar. It makes a 9x13 pan of brownies. 

If you try subbing cocoa powder for the baking squares, you'll probably need to add a little more oil. 

[marbel]

To replace an ounce of unsweetened chocolate, use 3 tablespoons cocoa powder and one tablespoon vegetable oil. I would try that in the recipe you've loved for years.

Other than that, I don't usually mess around much with recipes for baked goods, though I have read that one can successfully reduce sugar by 10% without it affecting texture.  But I am picky about my recipe sources. I suspect a Gordon Ramsay recipe would work, though it might not be to your liking. My favorite brownies come from king arthur flour. I like 'em fudgy.

I do sometimes add a little more cocoa powder to make things less sweet.

 

 

Edited November 4, 2021 by marbel

[KatieJ]

When we got married,  46 years ago, my MIL gave me a recipe for brownies that called for baking chocolate. I have always used the cocoa and oil swap. They are fantastic. 

[PeterPan]

1 hour ago, sheryl said:

Gordon Ramsay's recipe

That's Alton Brown's recipe. I haven't tried it, but it should be interesting That's a lotta eggs.

18 minutes ago, marbel said:

To replace an ounce of unsweetened chocolate, use 3 tablespoons cocoa powder and one tablespoon vegetable oil.

Yup, and assuredly anything you make with good cocoa will taste XXXX better for it. 

1 hour ago, sheryl said:

I picked up some high grade cocoa powder

https://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe-1923360 Your cocoa would like to be used in this. 😄 

 

[marbel]

2 minutes ago, PeterPan said:

That's Alton Brown's recipe. I haven't tried it, but it should be interesting That's a lotta eggs.

😄

 

Ah OK, she said Gordon Ramsay, I didn't look at the name on the recipe.  Either way, it's likely the recipe will work because it's been tested etc before being published. 

With all those eggs, I'd guess the brownies will be cakey, not fudgey.

[sheryl]

1 hour ago, lanabug said:

It's similar to my brownie recipe which calls for 1 cup cocoa powder and 1-1/3 cups flour. My recipe uses 1 cup white sugar. It makes a 9x13 pan of brownies. 

If you try subbing cocoa powder for the baking squares, you'll probably need to add a little more oil. 

OK, but there are 4 eggs in it already which has that "oil" texture, no?

32 minutes ago, marbel said:

To replace an ounce of unsweetened chocolate, use 3 tablespoons cocoa powder and one tablespoon vegetable oil. I would try that in the recipe you've loved for years.

Other than that, I don't usually mess around much with recipes for baked goods, though I have read that one can successfully reduce sugar by 10% without it affecting texture.  But I am picky about my recipe sources. I suspect a Gordon Ramsay recipe would work, though it might not be to your liking. My favorite brownies come from king arthur flour. I like 'em fudgy.

I do sometimes add a little more cocoa powder to make things less sweet.

 

 

I'm afraid the oil AND eggs will collide.  What do you think?

14 minutes ago, KatieinMich said:

When we got married,  46 years ago, my MIL gave me a recipe for brownies that called for baking chocolate. I have always used the cocoa and oil swap. They are fantastic. 

I'm not sure I know what cocoa and oil swap is.  🙂 The recipe calls for 4 eggs already.  You know, I should look at my Grandmother's 1800's cookbook.  Some of those recipes can not be beat!

12 minutes ago, PeterPan said:

That's Alton Brown's recipe. I haven't tried it, but it should be interesting That's a lotta eggs.

Yup, and assuredly anything you make with good cocoa will taste XXXX better for it. 

https://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe-1923360 Your cocoa would like to be used in this. 😄 

 

YES!  It is Alton Brown.  LOL!  I printed off Gordon R's tomato soup recipe and got mixed up!  I know a lot of eggs to make it fudgy.

5 minutes ago, marbel said:

Ah OK, she said Gordon Ramsay, I didn't look at the name on the recipe.  Either way, it's likely the recipe will work because it's been tested etc before being published. 

With all those eggs, I'd guess the brownies will be cakey, not fudgey.

See my reply to PeterPan above.  No, I believe the eggs will make it fudgy.  Am I wrong on this?

[sheryl]

20 minutes ago, PeterPan said:

That's Alton Brown's recipe. I haven't tried it, but it should be interesting That's a lotta eggs.

Yup, and assuredly anything you make with good cocoa will taste XXXX better for it. 

https://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe-1923360 Your cocoa would like to be used in this. 😄 

 

Honestly though, Ina is good.  That looks time consuming.  YUM! 

[PeterPan]

1 minute ago, sheryl said:

I'm afraid the oil AND eggs will collide.  What do you think?

No, it will be fine. Eggs + oil = mayo, which is a totally normal emulsion for baking, keeps it moist. If you don't add the oil to the cocoa for the substitution, you've essentially added sawdust to your recipe that was expecting moistness.

Remember, cocoa is ground up beans. 

[PeterPan]

3 minutes ago, sheryl said:

See my reply to PeterPan above.  No, I believe the eggs will make it fudgy.  Am I wrong on this?

It did look rich but it also looked thin. Nuts, it's brownies. Make them and report back. Then make another. 😄 

[PeterPan]

What I actually hate is that I'm tempted to make this. I so do not need that. I need to be slimming and I have no energy to walk off so much deliciousness. 

Ghirardeli makes a boxed mix labeled fudgy that isn't half bad. My ds just made them and they were actually fine. 

Sometimes you can try too hard on brownies and not like what you make. You might find your usual recipe was lighter on the cocoa and that you like them that way. But you know, just try things. That Ina Garten recipe doesn't call for much, so you'll have some leftover to try it. There you'll actually taste the difference a really good cocoa will make because you're using just a little and highlighting it. That recipe is *worth* the effort. 😄 

[PeterPan]

Ok, so when I was in Mexico two years ago I walked into a shop and ordered a brownie. That thing was over the top, so perfectly fudgy. It's not without possibility that's what they did, taking the eggs that high. Think about it. If you made that in a 9X13 that would be 8 eggs! And if you did it doubled that or 150% it, that would be 12-16. (In the pics they look thin, so it's tempting to double, yum. This is why I'm not skinny, because this is how I think, hahahaha.) So obviously that large amount of eggs is gonna do something. 

He calls for cocoa and uses butter, so that's how he's getting his fat. Why are we talking substitutions? So you can use the cocoa in your usual recipe? That would be fine. AB's recipe here is gonna be something with all those eggs, mercy. It's tempting to make a ½ batch of his recipe, just because it would divide out so nicely. I'm just not sure what I'd bake it in.

[marbel]

9 minutes ago, sheryl said:

I'm afraid the oil AND eggs will collide.  What do you think?

No. Unsweetened chocolate has oil in it too. If you melt it by itself, it will have a similarly oily feel to dry cocoa powder mixed with oil. I didn't make up that substitution I posted, it's a standard sub if one wants to use cocoa instead of unsweetened chocolate blocks. I almost always use that if I am making a recipe that calls for unsweetened chocolate, because while I may not have that on hand, I always have cocoa and oil. Pretty sure that is what @KatieinMichis referring to.  I trust she will correct me if I am wrong.

 

[PeterPan]

https://www.epicurious.com/expert-advice/fudgy-brownie-tips-recipe-article  answers to your egg questions! 😄 

[KatieJ]

27 minutes ago, marbel said:

No. Unsweetened chocolate has oil in it too. If you melt it by itself, it will have a similarly oily feel to dry cocoa powder mixed with oil. I didn't make up that substitution I posted, it's a standard sub if one wants to use cocoa instead of unsweetened chocolate blocks. I almost always use that if I am making a recipe that calls for unsweetened chocolate, because while I may not have that on hand, I always have cocoa and oil. Pretty sure that is what @KatieinMichis referring to.  I trust she will correct me if I am wrong.

 

Yes, that is exactly what I meant…and I was referring to your post.

sorry for the confusion. 

[gardenmom5]

Is the recipe calling for unsweetened chocolate squares?  Depending upon the oil  (I would use butter) you use to "reconstitute" the cocoa powder - it should be fine.

[MEmama]

Best brownies:

1 box any kind of brownie mix

Omit oil, use water in place of

Bake several minutes fewer than the box recommends, preferably until consistency of lava cake (edges done, inside still gooey)

Eat with spoon/fork immediately out of the oven. Go back for more after it has slightly set up.

Youre welcome. 😎

[gardenmom5]

I have a killer brownie recipe that uses cocoa powder.  very fudgy.  I've use this recipe for over 12 years

 

1 cup	Butter (melted)
3 cups	White Sugar
1 tablespoon	Vanilla Extract
4	Eggs
1 ½ cups	All-Purpose Flour
1 cup	Unsweetened Cocoa Powder
1 teaspoon	Salt
1 cup	Semisweet Chocolate Chips - optional I've also added nuts, and toffee bits.  Or sprinkles on top.

cream butter and cocoa powder (I've added the cocoa powder later, I prefer to add it earlier).  add sugar, add eggs, add the rest and mix until well blened.

pour into greased/floured pan and bake at 350 for 35 minutes.

[catz]

You definitely want the oil with the cocoa powder substituted.  There is butter in there which is essentially a fat, so you're just upping the fat content to make up what you're not getting using cocoa rather than block chocolate. 

My favorite brownie recipe which is from cook's illustrated actually uses both butter and oil, cocoa powder (and the high quality stuff really does make a difference) and some block chocolate too.  Cook's goes through a whole science thing to get their recipes and they make really yummy fudgy brownies with great flavor and texture.  

https://www.epicurious.com/recipes/member/views/cooks-illustrated-chewy-brownies-50076914

[Lady Marmalade]

My favorite brownies are cocoa brownies.  Every once in a while I'll make one with chocolate for a change, but I always return to this brownie recipe that came from my mom and from her mom before her.   The very original recipe called for 1/2 cup of melted shortening.  I've made it with butter and coconut oil, both turned out fine, but using plain old vegetable oil really lets the chocolatey flavor come through. 

Mom's Brownies

1/2 cup vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups flour

3/4 cup cocoa

1 cup nuts

1 cup chocolate chips

Preheat oven to 350º

Combine oil, sugar, eggs, and vanilla. Mix well. To this, add the flour, baking powder, salt, and cocoa- mix well. Stir in chocolate chips and nuts as desired. Pour in a greased 9×13 pan. Bake for 30 to 35 minutes- or until a toothpick comes out clean.

[sheryl]

3 hours ago, PeterPan said:

No, it will be fine. Eggs + oil = mayo, which is a totally normal emulsion for baking, keeps it moist. If you don't add the oil to the cocoa for the substitution, you've essentially added sawdust to your recipe that was expecting moistness.

Remember, cocoa is ground up beans. 

RIght, but why would I add butter "and" oil to eggs?  AB's recipe calls for butter - 8 oz which is 2 sticks!!!

[sheryl]

3 hours ago, PeterPan said:

What I actually hate is that I'm tempted to make this. I so do not need that. I need to be slimming and I have no energy to walk off so much deliciousness. 

Ghirardeli makes a boxed mix labeled fudgy that isn't half bad. My ds just made them and they were actually fine. 

Sometimes you can try too hard on brownies and not like what you make. You might find your usual recipe was lighter on the cocoa and that you like them that way. But you know, just try things. That Ina Garten recipe doesn't call for much, so you'll have some leftover to try it. There you'll actually taste the difference a really good cocoa will make because you're using just a little and highlighting it. That recipe is *worth* the effort. 😄 

Well, I'm working hard to slim down as well.  I "reward" myself only once in a blue moon now but will give most away to neighbors, family, dh used to take treats in to work pre-pandemic.  LOL

[sheryl]

3 hours ago, PeterPan said:

Ok, so when I was in Mexico two years ago I walked into a shop and ordered a brownie. That thing was over the top, so perfectly fudgy. It's not without possibility that's what they did, taking the eggs that high. Think about it. If you made that in a 9X13 that would be 8 eggs! And if you did it doubled that or 150% it, that would be 12-16. (In the pics they look thin, so it's tempting to double, yum. This is why I'm not skinny, because this is how I think, hahahaha.) So obviously that large amount of eggs is gonna do something. 

He calls for cocoa and uses butter, so that's how he's getting his fat. Why are we talking substitutions? So you can use the cocoa in your usual recipe? That would be fine. AB's recipe here is gonna be something with all those eggs, mercy. It's tempting to make a ½ batch of his recipe, just because it would divide out so nicely. I'm just not sure what I'd bake it in.

PeterPan, OK, I'm trying to understand the thin vs thick brownie.  See, I like AB's brownie thickness.   It's enough to bite in to - maybe a deck of cards?  So, do you want it thicker?   I'd rather not as that's bordering on cake size.  Eggs - it would be interesting to try two whole eggs and two egg whites.  I know it won't be quite the same but perhaps close and not as nutritionally compromising.  LOL!

[Kassia]

2 hours ago, MEmama said:

Best brownies:

1 box any kind of brownie mix

Omit oil, use water in place of

Bake several minutes fewer than the box recommends, preferably until consistency of lava cake (edges done, inside still gooey)

Eat with spoon/fork immediately out of the oven. Go back for more after it has slightly set up.

Youre welcome. 😎

I need this noooooooow!  

[sheryl]

3 hours ago, marbel said:

No. Unsweetened chocolate has oil in it too. If you melt it by itself, it will have a similarly oily feel to dry cocoa powder mixed with oil. I didn't make up that substitution I posted, it's a standard sub if one wants to use cocoa instead of unsweetened chocolate blocks. I almost always use that if I am making a recipe that calls for unsweetened chocolate, because while I may not have that on hand, I always have cocoa and oil. Pretty sure that is what @KatieinMichis referring to.  I trust she will correct me if I am wrong.

 

Got it!  I didn't realize chocolate brick has oil in it.  Some of the premium bars, however, have 100% cocoa, 85, 70, etc.  I used to use Baker's Unsweetened choc squares.  But, I bought the high quality cocoa powder which is versatile to use in baked goods, hot chocolate which I'll make soon, etc.  Thanks for the substitution.  

[sheryl]

2 hours ago, gardenmom5 said:

Is the recipe calling for unsweetened chocolate squares?  Depending upon the oil  (I would use butter) you use to "reconstitute" the cocoa powder - it should be fine.

His recipe calls for melted butter, eggs, cocoa powder and 1 cup white and 1 cup brown sugar.  That seems like a lot of sugar to me.  With only 1/2 cup flour, etc.   I still can't get over 2 cups flour.  Is there a way to get around that?

4 large eggs

1 cup sugar, sifted

1 cup brown sugar, sifted

8 ounces melted butter

1 1/4 cups cocoa, sifted

2 teaspoons vanilla extract

1/2 cup flour, sifted

1/2 teaspoon kosher salt

 

[sheryl]

2 hours ago, gardenmom5 said:

I have a killer brownie recipe that uses cocoa powder.  very fudgy.  I've use this recipe for over 12 years

 

1 cup	Butter (melted)
3 cups	White Sugar
1 tablespoon	Vanilla Extract
4	Eggs
1 ½ cups	All-Purpose Flour
1 cup	Unsweetened Cocoa Powder
1 teaspoon	Salt
1 cup	Semisweet Chocolate Chips - optional I've also added nuts, and toffee bits.  Or sprinkles on top.

cream butter and cocoa powder (I've added the cocoa powder later, I prefer to add it earlier).  add sugar, add eggs, add the rest and mix until well blened.

pour into greased/floured pan and bake at 350 for 35 minutes.

Hmm.  It's similar to AB's with a few differences.  I might try this.  Thanks!

[sheryl]

2 hours ago, FuzzyCatz said:

You definitely want the oil with the cocoa powder substituted.  There is butter in there which is essentially a fat, so you're just upping the fat content to make up what you're not getting using cocoa rather than block chocolate. 

My favorite brownie recipe which is from cook's illustrated actually uses both butter and oil, cocoa powder (and the high quality stuff really does make a difference) and some block chocolate too.  Cook's goes through a whole science thing to get their recipes and they make really yummy fudgy brownies with great flavor and texture.  

https://www.epicurious.com/recipes/member/views/cooks-illustrated-chewy-brownies-50076914

Just printed off!  I'm going to try this one too!  BUT, I'm not understanding your first sentence.  I want oil - y'all are saying to use BUTTER AND OIL?  And, I'm subbing cocoa powder?

[sheryl]

2 hours ago, Lady Marmalade said:

My favorite brownies are cocoa brownies.  Every once in a while I'll make one with chocolate for a change, but I always return to this brownie recipe that came from my mom and from her mom before her.   The very original recipe called for 1/2 cup of melted shortening.  I've made it with butter and coconut oil, both turned out fine, but using plain old vegetable oil really lets the chocolatey flavor come through. 

Mom's Brownies

1/2 cup vegetable oil
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups flour

3/4 cup cocoa

1 cup nuts

1 cup chocolate chips

Preheat oven to 350º

Combine oil, sugar, eggs, and vanilla. Mix well. To this, add the flour, baking powder, salt, and cocoa- mix well. Stir in chocolate chips and nuts as desired. Pour in a greased 9×13 pan. Bake for 30 to 35 minutes- or until a toothpick comes out clean.

This looks good too.  I copied and pasted along with GardenMom's and will print off to try! YAY! 🙂

[sheryl]

4 hours ago, PeterPan said:

It did look rich but it also looked thin. Nuts, it's brownies. Make them and report back. Then make another. 😄 

Watched video again.  They are not super thin but I see what you mean.  They would be fine to stand a little taller.  I will play again with the recipe, using a smaller baking dish and adjusting batter so it will be a little bulkier.  

[Lady Marmalade]

28 minutes ago, sheryl said:

This looks good too.  I copied and pasted along with GardenMom's and will print off to try! YAY! 🙂

I feel like you really need to make ALL the brownie recipes posted on this thread and compare them all.  A Hive sanctioned Science experiment. 

[KungFuPanda]

8 minutes ago, Lady Marmalade said:

I feel like you really need to make ALL the brownie recipes posted on this thread and compare them all.  A Hive sanctioned Science experiment. 

I will try and appreciate them all, but since I tried the Girardelli brownie mix I can't go back to making a real effort.  For the record, I'm Team Fudgie Brownies and No Icing.

[Kassia]

4 hours ago, KungFuPanda said:

I will try and appreciate them all, but since I tried the Girardelli brownie mix I can't go back to making a real effort.  For the record, I'm Team Fudgie Brownies and No Icing.

I'm definitely getting the brownie mix to try.  I wonder how it would be if I substitute applesauce for oil.  Or maybe pumpkin puree?  

[MEmama]

5 hours ago, Kassia said:

I'm definitely getting the brownie mix to try.  I wonder how it would be if I substitute applesauce for oil.  Or maybe pumpkin puree?  

Hmmm, this sounds like an essential experiment to conduct. I might have a  more than one box of brownie mix in my baking cupboard…

I've always just substituted water for the oil, but I’ll bet either of the ingredients you mentioned will work too. One of us will definitely need to report back. 😬

[PeterPan]

7 hours ago, Kassia said:

I'm definitely getting the brownie mix to try.  I wonder how it would be if I substitute applesauce for oil.  Or maybe pumpkin puree?  

Well you *can*, doesn't mean you *should*. 😄 All the varieties aren't equally good btw. I think the last ones we did were called fudgy on the box and they had added chips. They were decent. All the rest are just adequate. But personally, if I'm adding applesauce and pumpkin, I'm gonna make the desserts those are meant to go in and be done with it. I eat pretty straight the rest of the time, and when I want a brownie I want a brownie. No wheat flour, no health mysteries added, nothing. Now cookies, that's a different story. Those I make with white whole wheat flour and oats and sneak in fiber and nutrition as I can. But not my brownies. 

You know if you make the brownies straight, you could then make an angel food cake with pineapple or pie filling (yes, you can do this) and the fat in the two would even out. 😄 

PS. I'm gonna have to ask ds to identify the box. This is a mystery which one we used, and it was worth repeating.

Edited November 5, 2021 by PeterPan

[sheryl]

12 hours ago, Lady Marmalade said:

I feel like you really need to make ALL the brownie recipes posted on this thread and compare them all.  A Hive sanctioned Science experiment. 

I am going to do that!  🙂 As mentioned I printed off the recipes last night.   In this research, I'm also looking for other recipes so I was on the computer waaaay too loooooong yesterday afternoon.  Looking for homemade pizza sauce and homemade marinara/spaghetti sauce recipes from scratch using fresh tomatoes among other recipes.   

12 hours ago, KungFuPanda said:

I will try and appreciate them all, but since I tried the Girardelli brownie mix I can't go back to making a real effort.  For the record, I'm Team Fudgie Brownies and No Icing.

I'm with you.  Definitely no icing - too sweet!

[sheryl]

7 hours ago, Kassia said:

I'm definitely getting the brownie mix to try.  I wonder how it would be if I substitute applesauce for oil.  Or maybe pumpkin puree?  

Well, try it and let us know.   Every fall/autumn I have pie pumpkins in the oven ready to use in my "pumpkin" baked goods.  I've been developing and trying to perfect my homemade pie pumpkin from scratch pumpkin pie for decades.  I've always wanted to use apple sauce as a replacement for oil but haven't.   If you try would you please s/o this thread to update?  🙂 

2 hours ago, MEmama said:

Hmmm, this sounds like an essential experiment to conduct. I might have a  more than one box of brownie mix in my baking cupboard…

I've always just substituted water for the oil, but I’ll bet either of the ingredients you mentioned will work too. One of us will definitely need to report back. 😬

How does water work in the recipe? 

8 minutes ago, PeterPan said:

Well you *can*, doesn't mean you *should*. 😄 All the varieties aren't equally good btw. I think the last ones we did were called fudgy on the box and they had added chips. They were decent. All the rest are just adequate. But personally, if I'm adding applesauce and pumpkin, I'm gonna make the desserts those are meant to go in and be done with it. I eat pretty straight the rest of the time, and when I want a brownie I want a brownie. No wheat flour, no health mysteries added, nothing. Now cookies, that's a different story. Those I make with white whole wheat flour and oats and sneak in fiber and nutrition as I can. But not my brownies. 

You know if you make the brownies straight, you could then make an angel food cake with pineapple or pie filling (yes, you can do this) and the fat in the two would even out. 😄 

PS. I'm gonna have to ask ds to identify the box. This is a mystery which one we used, and it was worth repeating.

LOL!  I've also worked on my chocolate chip cookie recipe;.  I agree, I use a little of this and that to redeem it's nutritional value.  Brownies, not so much.  Although the apple sauce is interesting.  I asked Kassia to let us know if she does this.  🙂 

[catz]

13 hours ago, sheryl said:

Just printed off!  I'm going to try this one too!  BUT, I'm not understanding your first sentence.  I want oil - y'all are saying to use BUTTER AND OIL?  And, I'm subbing cocoa powder?

Sorry maybe I misread the original post!  8 thought you were looking to sub cocoa powder for block chocolate in your recipe.   My recipe does have both. I think if you are subbing either butter or oil would be fine, but it may just be safer to find a well reviewed recipe that uses cocoa!   In the original cooks illustrated published recipe they had a whole long explanation why they used both oil and butter. I think the butter lent the flavor and the oil gave better texture?  Anyway, my all time favorite brownies and they will really shine with high quality cocoa,  just don’t overbake!  😀

[sheryl]

1 minute ago, FuzzyCatz said:

Sorry maybe I misread the original post!  8 thought you were looking to sub cocoa powder for block chocolate in your recipe.   My recipe does have both. I think if you are subbing either butter or oil would be fine, but it may just be safer to find a well reviewed recipe that uses cocoa!   In the original cooks illustrated published recipe they had a whole long explanation why they used both oil and butter. I think the butter lent the flavor and the oil gave better texture?  Anyway, my all time favorite brownies and they will really shine with high quality cocoa,  just don’t overbake!  😀

RIght, Alton says to pull out early as well. That's true with baked foods in general that once removed from oven the baking "process" continues for a bit from the heat.  That's what I want a shiny top layer and moist (not gooey wet) center.  Well, bordering/leaning towards just becoming wet, a bit.  Like Alton's.   YES, you are right.  I'm looking to replace my block chocolate with cocoa powder.   After reviewing the recipes I am leaning towards using a combo of oil and butter along with eggs.  I will have to give most of these away, right?  RIGHT!  🙂  

[PeterPan]

9 minutes ago, sheryl said:

nutritional value.  Brownies, not so much. 

Remember, cocoa is a bean, already a vegetable! 😄 

[Kassia]

13 minutes ago, sheryl said:

  I've always wanted to use apple sauce as a replacement for oil but haven't.   If you try would you please s/o this thread to update?  🙂 

Although the apple sauce is interesting.  I asked Kassia to let us know if she does this.  🙂 

I always sub applesauce for oil in my chocolate chip pumpkin bread and that comes out very good and moist.  

I've always heard that pumpkin is a better substitute than applesauce in chocolate recipes so maybe I would do that over the applesauce but DH refuses to touch anything pumpkin (some weird aversion) so maybe that's not such a good idea.  If I were giving the brownies as a gift or bringing them to a gathering I would go for the oil.  

The problem for me with the brownies is that I have no self control so I would end up eating most of the pan quickly and I'd prefer to keep it healthier if possible.  I probably won't make them for a while, though - until the last two weeks of the year since I'm set for Thanksgiving desserts.  

[PeterPan]

7 minutes ago, sheryl said:

RIght, Alton says to pull out early as well. That's true with baked foods in general that once removed from oven the baking "process" continues for a bit from the heat.  That's what I want a shiny top layer and moist (not gooey wet) center.  Well, bordering/leaning towards just becoming wet, a bit.  Like Alton's.   YES, you are right.  I'm looking to replace my block chocolate with cocoa powder.   After reviewing the recipes I am leaning towards using a combo of oil and butter along with eggs.  I will have to give most of these away, right?  RIGHT!  🙂  

If you're going to make the Cook's Illustrated recipe that @FuzzyCatz linked (which looks really good btw), I would make it as written, no substitutions. As she said, each thing was carefully balanced. They're using both Dutch processed cocoa and the unsweetened squares because they want the differences (flavor, thickening) those bring. And those you'll want to make a day ahead and walk away from, as they'll actually taste better the next day. 

It's interesting how dramatically lower the eggs are on the CI brownies vs. AB's. They should be very different, right? 

[sheryl]

9 minutes ago, Kassia said:

I always sub applesauce for oil in my chocolate chip pumpkin bread and that comes out very good and moist.  

I've always heard that pumpkin is a better substitute than applesauce in chocolate recipes so maybe I would do that over the applesauce but DH refuses to touch anything pumpkin (some weird aversion) so maybe that's not such a good idea.  If I were giving the brownies as a gift or bringing them to a gathering I would go for the oil.  

The problem for me with the brownies is that I have no self control so I would end up eating most of the pan quickly and I'd prefer to keep it healthier if possible.  I probably won't make them for a while, though - until the last two weeks of the year since I'm set for Thanksgiving desserts.  

YES! BUT, BUT, cocoa is high in antioxidant.   This is high quality powder! 🙂  I understand.  I've changed my eating habits over the last 2 years b/c I was eating too much junk.  I've been off packaged cookies and chips for 2 years.  Not that I'd down a bag in a day (although that would not have been hard) but a few here and there through the day was getting out of control.  I dropped my glucose from 103 to 88!  I haven't lost much weight from it b/c I overeat.   Overeating on healthy foods will still cause weight gain or slow weight loss b/c one has to burn more calories than is consumed and repeat again!   Still, I'll enjoy giving a few to my husband and cutting very small stamp size servings for me and freeze them for a treat.   Will give rest to my niece and her husband!  🙂 

[sheryl]

13 minutes ago, PeterPan said:

If you're going to make the Cook's Illustrated recipe that @FuzzyCatz linked (which looks really good btw), I would make it as written, no substitutions. As she said, each thing was carefully balanced. They're using both Dutch processed cocoa and the unsweetened squares because they want the differences (flavor, thickening) those bring. And those you'll want to make a day ahead and walk away from, as they'll actually taste better the next day. 

It's interesting how dramatically lower the eggs are on the CI brownies vs. AB's. They should be very different, right? 

I need to compare the recipes again.   Absolutely, most baked goods are always better the next day or beyond.  My homemade pumpkin pie from pie pumpkins (baked) is ALWAYS better 2-3 days out.  Same with my chili that I've been "perfecting" (trying to) - ALWAYS better 2-3 days out.  

[marbel]

11 minutes ago, PeterPan said:

If you're going to make the Cook's Illustrated recipe that @FuzzyCatz linked (which looks really good btw), I would make it as written, no substitutions. As she said, each thing was carefully balanced. They're using both Dutch processed cocoa and the unsweetened squares because they want the differences (flavor, thickening) those bring.

Yeah, I would generally not mess with a recipe as well-tested and explained as Cook's Illustrated. I mean, there are boatloads of brownie recipes out there, I probably have 5 or 6 in my recipe binder alone, separate from ones I have saved in various places. 

We also like the Ghirardelli boxed mixes. Brownies are super easy to make with basic ingredients I always have on hand, but sometimes the ease of a box is called for.  

 

[cintinative]

Did not read prior posts. This is my favorite brownie recipe. It's the espresso powder that makes it I think. And yes, it does have a lot of sugar. I do add the semi-sweet chips.  The bonus is that it is easily made gluten-free by just subbing AP GF flour.

https://www.kingarthurbaking.com/recipes/deep-dark-fudgy-brownies-recipe

[sheryl]

7 minutes ago, marbel said:

Yeah, I would generally not mess with a recipe as well-tested and explained as Cook's Illustrated. I mean, there are boatloads of brownie recipes out there, I probably have 5 or 6 in my recipe binder alone, separate from ones I have saved in various places. 

We also like the Ghirardelli boxed mixes. Brownies are super easy to make with basic ingredients I always have on hand, but sometimes the ease of a box is called for.  

 

Sure, I've made plenty of boxed brownie mixes BUT they seem gritty.  Flavor is good but gritty.  IDK.  I'm looking forward to using my newly-bought cocoa.  We'll see......

[cjzimmer1]

1 hour ago, sheryl said:

Well, try it and let us know.   Every fall/autumn I have pie pumpkins in the oven ready to use in my "pumpkin" baked goods.  I've been developing and trying to perfect my homemade pie pumpkin from scratch pumpkin pie for decades.  I've always wanted to use apple sauce as a replacement for oil but haven't.   If you try would you please s/o this thread to update?  🙂 

 

"Pumpkin" pie is one of my favorite desserts.  The reality is that using pumpkin in "pumpkin" pie results in an inferior product compared to using squash or sweet potatoes in my opnion.  The pumpkin is more watery and less intense flavor so you end up with a mushier pie with a washed out flavor.  Hubbard, butternut. and sweet potatoes are always much better for pies and quick breads.  I'm sure other squashes would be good to but those are the only one I've tried.  Even Libby doesn't use pie pumpkins for their canned pumpkin.  It's another kind of squash.

 

I also regularly replace oil with applesauce in quick breads.  The product is slightly denser and moister but to me that is a good thing as I prefer that texture.  I always add an extra egg to cake mixes for the same reason.

Edited November 5, 2021 by cjzimmer1

[BeachGal]

Yikes! Two cups of sugar is a lot of sugar.

My brownie recipe calls for two tablespoons of brown sugar, four if you need it sweeter. Then, almond flour and ground pecans instead of wheat flour and 1/2 cup of dark chocolate chips. Cocoa powder, 2 eggs and butter.

[PeterPan]

1 hour ago, cintinative said:

Did not read prior posts. This is my favorite brownie recipe. It's the espresso powder that makes it I think. And yes, it does have a lot of sugar. I do add the semi-sweet chips.  The bonus is that it is easily made gluten-free by just subbing AP GF flour.

https://www.kingarthurbaking.com/recipes/deep-dark-fudgy-brownies-recipe

These look divine. 

Option one, go clean. Option two, make these brownies. Hmmm... What cocoa are you using? They're linking their KA double dutch, which it says is a blend of dutch and "black". So I'm thinking if I have dutch (which I do) and hershey's special dark (which I usually do), a mixture of what would be close, right? That would be pretty crazy good. And then coffee plus espresso, oh my. 

CI recipes are fine but sometimes they overcomplicate things. This KA recipe seems to get there with balance, and they're THICK. 😄 

1 hour ago, cjzimmer1 said:

applesauce

You know what's sad? I never even have this in the house! I used to can my own but I dumped it all a while back as it had gotten old. I buy little cups of it (vile abomination stuff) for ds to use in his myofunctional therapy sessions where they work on chewing and swallowing. But I don't really have any around to just throw in for baking. And it's a shame, because every so often you get a hankering for an applesauce cake (which would be way healthier than pondering brownies) and I don't have it on hand even to indulge.