A light chocolate brownie with a delicate cocoa essence
Servings 32
Author Cookie Madness
Ingredients
1 1/4cups6 oz unbleached all-purpose flour
1/4cupunsweetened cocoa
1/2teaspoonbaking soda
1/4teaspoonsalt or use 1/2 tsp if using unsalted butter
1/2cup1 stick butter, softened
1/2cupfirmly packed dark brown sugar
1cupgranulated sugar
2teaspoonsNielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3large eggs
1/2teaspoonNielsen-Massey Pure Chocolate Extract
2tablespoonsKahlúa
1cupcoarsely chopped white chocolate
3/4cupcoarsely chopped nuts of choiceI used toasted walnuts
Instructions
Preheat the oven to 350 degrees. Line a 13x9 inch metal pan with foil and spray foil with cooking spray.
Sift the flour, cocoa, baking soda and salt together. Set aside.
Cream the butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition. Beat in the chocolate extract and Kahlúa. Add the sifted dry ingredients in two additions, beating well after each addition. Fold in the white chocolate chunks and nuts.
Spray a 9 x13-inch baking pan with nonstick cooking spray. Spread the batter over the bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until the brownies begin to pull away from the sides of the pan.