Skip to content
LA COCO — Pure Cocoa
LA COCO · Pure Cocoa

Baking

Recipe Preview

Deep Cocoa Brownies

A single-bowl brownie draft built on alkalized cocoa powder.

Alkalized cocoa powder deepens the colour and rounds the flavour of the bake. Natural and alkalized powders are not always interchangeable — recipes that rely on baking soda are usually built around natural cocoa. This recipe is written for alkalized cocoa.

Time
Pending kitchen testing
Makes
one 20 cm pan (approx.)
Difficulty
Considered

Recipe preview — quantities and timing pending kitchen testing.

Deep dark brownies fresh from the pan

Method

  1. 01

    Preheat the oven to 175 °C. Line a 20 cm square pan with baking paper.

  2. 02

    Whisk the melted butter and sugar together until glossy.

  3. 03

    Whisk in the eggs one at a time.

  4. 04

    Sift in the cocoa, flour and salt. Fold gently until just combined.

  5. 05

    Pour into the pan. Bake until the top has set and the centre still moves slightly. Cool before cutting.

Notes

  • — Rest at least 20 minutes before cutting for cleaner slices.
  • — Exact bake time depends on the oven — start checking early.

Storage

Keep in a sealed container at room temperature for a couple of days. Follow the storage guidance of the ingredients used.

Related

Small cup of dark drinking chocolate
DrinksRecipe Preview

Cocoa Mass Drinking Chocolate

A thick drinking chocolate built on pure cocoa mass and milk.

Open recipe →
Natural and alkalized cocoa powder side by side
Product GuidesEditorial Preview

Natural vs. alkalized cocoa powder

Both are 100% cocoa. What differs is the processing — and how each behaves in a cup and in a bake.

Read the Journal →