Cocoa Brownie

This cocoa brownie recipe uses natural unsweetened cocoa powder.

Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter.

It's ideal for this recipe.

Natural Unsweetened Cocoa Powder has a bitter taste and gives a deep chocolate flavor to baked goods. The intense flavor of cocoa powder makes it well suited for use in brownies and cookies.

Cocoa Brownie Recipe

1 cup butter
2 cups granulated sugar
4 eggs
1 1/2 cup flour
1/2 tsp. baking powder
1/4 cup cocoa powder
Pinch of salt
1 tsp. Vanilla
1 cup nuts (optional)
1/8 cup milk

1/2 cup granulated sugar
1/4 cup cocoa powder
1/4 cup milk
1/2 stick butter
1 tsp. Vanilla
Powdered sugar

Preheat your oven to 400 degrees.

Prepare a 9 x 13 baking pan by spraying with cooking spray and lining with parchment paper.

Cream the butter and sugar together. Add the well beaten eggs, milk and the vanilla.

Sift all the dry ingredients together and blend into the wet ingredients. Add the nuts if you like. I prefer pecans. Walnuts would be nice.

Pour the batter into the prepared pan and bake for 15 to 20 minutes or until a knife inserted in the center comes out clean.

Allow the brownie to cool in the pan.

Bring the granulated sugar, cocoa and milk to a boil. Add the 1/2 stick of butter and the vanilla. Remove from the heat and allow the mixture to cool slightly.

Beat in enough powdered sugar to thicken the icing to spreading consistency.

Apply the icing to the cooled brownie and refrigerate until it sets. Your cocoa brownie recipe is now ready to slice into squares, rectangles or diamonds.