A light chocolate brownie with a delicate cocoa essence
Servings 32
Author Cookie Madness
Ingredients
1 ¼cups6 oz unbleached all-purpose flour
¼cupunsweetened cocoa
½teaspoonbaking soda
¼teaspoonsalt or use ½ tsp if using unsalted butter
½cup1 stick butter, softened
½cupfirmly packed dark brown sugar
1cupgranulated sugar
2teaspoonsNielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3large eggs
½teaspoonNielsen-Massey Pure Chocolate Extract
2tablespoonsKahlúa
1cupcoarsely chopped white chocolate
¾cupcoarsely 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.