When we first made single origin cocoa powder from the beans we roast in house the first thing we thought of making was this brownie recipe. It is quick and easy to throw together with basic ingredients and equipment.
You can change the flavor of these brownies drastically by changing which cocoa you use. For a fruity brownie bursting with red berry flavor use our Kokoa Kamili powder from Tanzania, for a more mellow nutty tasting brownie use our Camino Verde cocoa from Ecuador. If you can’t get enough chocolate like us, feel free to throw in some chunks of a bar of the same origin.
This recipe can be made with all purpose flour or coffee flour to make it gluten free, I have actually grown to prefer the gluten free version, as the coffee flour seems to enhance the cocoa flavor. Coffee flour is made from the fruit of the coffee plant. You can find it online, at some specialty stores, and sometimes even at Trader Joe’s.
These brownies really bring out the uniqueness of each cocoa and are sure to make you a very impressive host.
- 10 tablespoons 1 1/4 sticks, 140 grams unsalted butter
- 1 cup 200 grams sugar
- 3/4 cup plus 2 tablespoons 80 grams high fat single origin cocoa powder
- 1/4 teaspoon salt
- 2 cold large eggs
- 1/2 cup 65 grams all-purpose flour
- OR
- 1/3 cup 50 grams coffee flour for a gluten free version
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Preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper.
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Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl over a saucepan with a bout 2 inches of simmering water. Stir occasionally until the butter is melted and the mixture is smooth and warm, but not hot.
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Whisk in the eggs one at a time, stirring rapidly after each one. When the batter is completely blended add in your flour of choice and mix until just combined. Spread evenly into prepared pan.
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Bake until a toothpick pushed into the center comes out slightly moist with flecks of brownie 20 to 25 minutes.