Today, brownies can be found with a number of flavor variations and add-ons, such as peanut butter, mint, coffee, raspberry, white chocolate, almonds, raisins, candies, or caramel but out of all these Cocoa Brownie is my second favorite flavor after Classic Chocolate Brownies (see recipe here), ultra rich, deep, dark cocoa flavor, these brownies are fabulous.
1/2 Cup All Purpose Flour (Maida)
1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Unsalted Butter
1 Cup Granulated Sugar
2 Eggs, at room temperature
1 tsp of Instant Coffee Powder
1 tsp Vanilla Essence
1 tsp Salt
1/4 tsp Baking Powder
A fistful of coarsely chopped walnuts
In a bowl sieve flour, cocoa powder, baking powder, salt and coffee powder. Stir with a wire whisk.
In a small pan melt butter over low heat. Remove from heat and stir in sugar.
Beat sugar and butter mix using electric mixer, adding one egg at a time for 5 minutes on low speed.
Now add half of flour mixture to wet ingredients and mix with spatula, add the remaining half of flour mixture and mix until all combined well.
Stir in the chopped walnuts.
Grease with butter 9-inch square baking tin.
Preheat oven to 350 degree Fahrenheit/180 degree Celsius.
Bake for 25 minutes or until toothpick inserted comes out clean.
Let the brownies get cool completely before cutting into pieces.
When cool, cut into 4 strips, and then cut each strip crosswise into 4 pieces.