Visiting family is the perfect excuse to make these Best Cocoa Brownies again. There have been lots of cake and cookie projects since making them last, so I wanted to apply one trick I’ve learned to the recipe. Last time I made them they were delicious, of course, but the baking time was so much longer than the recipe called for that some adjustment was in order.
- reduced the butter by 20%, bringing it from 10 tbls to 8 tbls
- used 100% freshly-milled soft white wheat flour
- baked for about 40 minutes
The reduced butter didn’t hurt the flavor at all, and they were a touch firmer this time. I also I still had to bake them longer though — around 40 minutes instead of the suggested 25. No matter. They’re still amazing.