Crispy and Light Cocoa Brownies

Name: Crispy and Light Cocoa Brownies
Yield: 6 servings
Cuisine: American
Ingredients: 60 grams ●Reduced-sugar cocoa powder; 30 grams or 40 grams ●Sugar; 40 grams ●Margarine (or butter); 3 tbsp ●Milk (water or cream); 1 Egg; 60 grams △Cake flour; 1 tsp △Baking powder

cookpad.japan @cookpad_jp

This is a modification of, a recipe I've made countless times.

Serve with whipped cream or ice cream.
I used reduced-sugar cocoa powder this time, but even if you use regular sweetened cocoa powder, you'll probably need an additional 10 g or so of sugar. If you use unsweetened cocoa powder, you probably need to reduce the amount and add more sugar. Recipe by +pocopoco+

This is a modification of, a recipe I've made countless times.

cookpad.japan @cookpad_jp

This is a modification of, a recipe I've made countless times.

Saved

Ingredients

6 servings

60 grams●Reduced-sugar cocoa powder
30 gramsor 40 grams ●Sugar
40 grams●Margarine (or butter)
3 tbsp●Milk (water or cream)
1Egg
60 grams△Cake flour
1 tsp△Baking powder

Saved

Steps

1

Put a bowl on a scale and weigh the ● ingredients in succession. Microwave briefly to melt the chocolate and butter, and mix well to combine.
2

Beat the egg well and add to the Step 1 bowl. Mix.
3

Sift in the cake flour and baking powder, and fold them into the mixture.
4

Pour the batter into the poundcake tin. Bake in a preheated 180°C oven for about 35 minutes. Let it cool down a bit, then wrap in plastic and chill in the refrigerator before eating.
5

If you bake the batter in a square baking pan or in madeleine molds, the brownies will be light and moist with these settings. I baked the batter in a poundcake tin this time and it took 35 minutes.
6

The brownies are crispy and delicious when just cooled down a bit. If you chill it in the refrigerator for more than half a day, the brownies will become moist yet light and delicious in a different way.