Cocoa Brownies

Cocoa Brownies

Cocoa Brownies

Courtesy of Jean from
(Rose Levy Beranbaum, Rose’s Christmas Cookies)


  • 1 ½ cups-coarsely chopped pecans
  • 14 tablespoons-unsalted butter
  • ½ cup + 2 teaspoons unsweetened cocoa (preferably Dutch-processed)
  • 1 cup + 3 tablespoons sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup bleached all-purpose flour
  • Pinch of salt

Bellini-fied Cocoa Brownies

Prepare an 8" square pan (metal or glass) with a non-stick spray and set the oven to 300 degrees F if using glass and 325 degrees F if using metal.

Insert the stirring blade into the Kitchen Master's bowl. Cut the butter into tablespoon-sized chunks and melt in the bowl at 80 degrees at speed 1 for 3 and a half minutes. Add sugar and cocoa and mix at speed 3 for one minute. Scrape the sides and add eggs and vanilla. Mix at speed 3 for one minute. Add flour and salt and mix at speed 2 for 30 seconds; scrape sides and continue mixing at speed 2 for 15 minutes. Scrape down sides and add nuts. Mix at speed 2 for 15 minutes.

Scrape batter into bowl. To make this easier, turn the bowl upside down and remove the blade. It's simpler to scrape the area of the bowl under the blade this way. Scrape the batter from the blade into the pan. 

Spread the batter into the pan so that it is level: 

Raw Brownies in Pan

Take a look at the brownies at 22 minutes, at which time it might need an additional five or six minutes. It is always best to err on the side of underdone with brownies. Let the edges of the brownies be your guide.