Brownies
Soft, chocolatey brownies with a lighter crumb and balanced sweetness.Made with cocoa powder for deep flavor — perfect for those who love a classic, cake-style brownie over a dense or gooey one.
Ingredients
Dry
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder natural, not Dutch
- Grenada Chocolate Company cocoa preferred
- Substitute: Trader Joe’s cocoa Trinitario works well
- ½ tsp baking powder
- ¼ tsp salt
Wet
- ½ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- ¼ cup brown sugar for softness, not gooeyness
- 2 large eggs room temperature
- 1 tsp vanilla essence
- ¼ tsp nutmeg or cinnamon barely there, just warmth
Hot Liquid (for bloom + crackly top)
- ½ cup hot water or hot milk steaming, not boiling
Instructions
Prep the Pan
- Grease and lightly flour an 8×8-inch pan or line with parchment paper, leaving overhang for easy lifting.
- Preheat oven to 325°F (163°C).
Bloom the Cocoa (Important)
- In a heatproof bowl, whisk: cocoa powder, salt
- Pour in the hot liquid and whisk until smooth and glossy.
- Set aside to cool slightly.
- This step deepens chocolate flavor and helps with the shiny top.
Whip for Crackly Top
- In a separate bowl, whisk: granulated sugar, brown sugar, eggs
- Whisk vigorously for 1–2 minutes until slightly pale and thickened.
- Whisk in: melted butter and vanilla
Combine
- Slowly whisk the cocoa mixture into the egg mixture until smooth.
- In the same bowl, add: flour, baking powder and nutmeg
- Fold dry ingredients into the batter gently, just until combined.
- Do not overmix.
Bake
- Pour batter into the prepared pan and smooth the top.
- Bake 25–28 minutes, checking at 25 minutes.
Doneness cues:
- Top looks set with light cracks
- Toothpick comes out with a few moist crumbs, not wet batter
Cool
- Let cool in the pan for at least 30 minutes before slicing.
- Texture sets as it cools.
