Ultimate cocoa brownies from The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients by Carole Bloom

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almonds, pecans, or macadamia nuts for walnuts.

  • StaceyR on May 05, 2016

    The brown sugar and coffee add interesting flavor notes. I used Scharffen Berger natural cocoa and sprinkled the walnuts on the top instead of mixing them in. The baking time was several minutes longer than the recipe called for.

  • nadiam1000 on May 01, 2013

    Very dark, intense chocolate flavor. Used Ghirardelli unsweetened cocoa. Lightly toasted walnuts and added 1/2 cup chocolate chips. Did not really need chips since brownies are already very chocolaty. Batter is very thick and brownies are thin with a fudgy texture.

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