Best All-Cocoa Brownies

I’m baaaack…..

It’s been a long time since I posted anything but I promise that I had good reason – which I’ll get to later.

First can we just stop, wait a minute and admire the gorgeousness that this brownie is!

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

Look at that fudge.

Look at that shine.

Look at the corky piece of walnut peeking through.

Doesn’t it make you want to sink your teeth into it right now? 

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

These brownies have become my go-to brownies because they are THE best. 

They’re extremely dense, fudgy, chewy and have NO chocolate in them. That’s right, not a single square!

I almost wept with joy upon biting into my first, straight from the oven (hence the unruly cuts), square of deep dark chocolate deliciousness. I’m swooning just thinking about them.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

I found the recipe on kitchn.com and was drawn to its name ‘Pantry Cocoa Brownies’ which is very apt because they really do just call for ingredients that I’m sure all of us have in our kitchens – oil, sugar, eggs, flour, and cocoa.

Nothing extra!

No need to worry about buying copious amounts of dark chocolate or melting pounds of butter or making buttermilk.

A Rich, fudgy, ALL cocoa brownie.  #chocolate #brownies #fudge #spatulainmypocket

These fudgy chocolatey bars of goodness take half an hour to make and another half an hour to bake.

That’s an hour well spent I’d say especially considering you’ll have an entire batch of devilishly good brownies at the end of it.

The smell of chocolate wafting through your entire house is an added plus.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

There are two things to note about the recipe:

  1. I’ve added half a cup of chopped walnuts, they’re totally optional though. I personally love nutty and crunchy bits in my brownie. The original recipe does not call for any nuts.

  2. The original recipe does however call for powdered sugar instead of normal granulated sugar. If you don’t have powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.

A Rich, fudgy, ALL cocoa brownie.  #chocolate #brownies #fudge #spatulainmypocket

With that out of the way, make them and let them blow your mind.  

Cheers – Noor

Cocoa Brownies

Prep Time: 30 minutes                                                                   Yields: 9 large or 16 small squares
Cook Time: 25-30 minutes
Ingredients:
2/3 cup canola oil
2/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2/3 cup packed dark brown sugar
1 1/3 cups icing sugar*
1 teaspoon vanilla extract
 1/2 cup chopped walnuts
Directions:
1.       Preheat oven to 180 degrees C.
2.      Grease a 9-inch square baking pan and line I with wax or parchment paper. Set aside.
3.      Place the oil into a microwave-safe bowl and heat in 4 to 6 (5-second) bursts until it is warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom.
4.      In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
5.      In another bowl, place the eggs, powdered sugar, and brown sugar. Using a handheld mixer, beat on medium speed until fluffy and lighter in color. Beat in the vanilla until just combined.
6.      Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until it is shiny and fully combined, about 2-3 minutes.
7.      Next, add in the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and mix at medium-high speed until the batter is shiny and fully combined, about 1 minute. Fold in the chopped walnuts.
8.      Transfer to the prepared baking pan.
9.      Bake for 25 to 30 minutes. You’ll know the brownies are done when a toothpick inserted in the middle comes out with a few crumbs attached (it shouldn’t be completely wet) and the brownies pull away from the edges of the pan.
10.   Let them cool (if you can help it ;)) before cutting into squares.
Notes
*If you don’t have icing/powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.
**Brownies can be stored in an airtight container at room temperature or in the fridge for up to 2 days.
Recipe source: kitchn
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Super Moist Chocolate Cupcakes with Chocolate Frosting

I’ve made a lot of cupcakes in my time. Some using one egg, two eggs, some with no eggs. Some with butter, some with oil. Some with coffee, some without.

I’ve tried all kinds of variations in the hope of finding the perfectly moist, melt-in-your mouth chocolate cupcake.

And trust me when I tell you, I have finally found my favorite version to share with you.

This is it!

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This ridiculously easy, no mixer-needed recipe takes literally minutes to put together. And the result you ask? Sheer perfection.

Rich, moist, indulgent, and deliciously chocolatey; the perfect base for a big swirl of frosting.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

These cupcakes pair well with all kinds of different flavors;

  • Peanut butter

  • Oreos

  • Peppermint

  • Salted caramel!!

But chocolate on chocolate is my favorite way to go.

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This frosting is a Chocolate Fudge Buttercream: rich, fudgy whipped buttery goodness. It’s making my mouth salivate just writing about it…

Its dark, creamy and o’so dreamy.

This frosting will BLOW. YOUR. MIND.

The chocolate cupcakes are made with cocoa. The flavor is very dark, but not bitter in the least.

Then the combination of oil, coffee & buttermilk makes these cupcakes super moist. The cupcakes in no way taste of coffee. The hot coffee just helps the cocoa “bloom” and develop the intense chocolate flavor making them darker and richer.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Important tip!!
Make sure you fill the cupcake liners only 2/3 of the way full. Not ½ or all the way to the top.

Cupcake conundrums

Overfilling will lead to overflowing of the batter and result in flat mushroom tops.

Underfilling will result in tiny cupcakes with an unappealing overhang of the cupcake liner

If you want the perfectly risen cupcake…2/3 is the way to go!

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Everyone should have a classic chocolate cupcake recipe in their life.

This is mine.

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Hope you love it as much as I do.

If you do try it, post a photo on Instagram with the hashtag #spatulainmypocket

I love to see all your creations 🙂

Chocolate Cupcakes with Chocolate Frosting

Prep Time: 5 minutes                                                                        Yields: 12 cupcakes
Cook Time: 15 to 18 minutes
Ingredients:
Chocolate Cupcakes
3/4 cup flour
3/4 cup granulated sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornflour, leveled
1/2 teaspoon salt
1/3 cup buttermilk, at room temperature1
1/4 cup hot coffee2
3 Tablespoon oil
1 egg, at room temperature
1 teaspoon vanilla extract

 

Chocolate Frosting
6 tablespoons (90g)  butter, softened to room temperature
2 and 1/2 cup icing’ sugar
2/3 cup cocoa powder
1 teaspoons vanilla extract
4-6 Tablespoons milk

 

Directions:
For the cupcakes: Preheat oven to 180 degrees C.
Line a cupcake pan with liners.
In a large bowl; whisk together flour, sugar, cocoa powder, baking soda, baking powder, cornflour, and salt.
In another bowl, whisk together the milk, coffee, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry while whisking vigorously; batter will be thin. (Pouring batter into a measuring jug makes it much easier to distribute into the cupcake pan.)
Portion out batter into cupcake tins.
Bake for 15-18 minutes, until springy to the touch.
Allow to cool completely.
For the frosting: Using an electric mixer, beat the butter on high speed until smooth and creamy. Turn speed to low and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose.
Pipe or spread the frosting onto the cooled cupcakes. Top with sprinkles if desired.
These cupcakes are best at room temperature and can be stored in the refrigerator for up to 5 days.
Notes
1.      Homemade buttermilk: ¼ tsp vinegar + 1/3 cup whole milk.
2.    I use a ¼ cup boiling water mixed with a ¼ tsp of instant coffee granules.