Six experiments with chocolate and baking: Brownie experiment 2, chocolate brownies using cocoa powder

Introduction

A series of seven posts detailing six experiments with chocolate and baking -- three with chocolate brownies and three with chocolate custard -- and our final conclusions.  In honor of J. Kevin Kelly and Michelle M. Francl-Donnay.

Purpose

To determine if the experimenter can approximate their favorite Ghirardelli mix brownies from scratch outside the US by determining the differences made by using cocoa powder, melted baking chocolate, or a 50-50 mix.  

To determine if the same variations make any interesting or notable differences in baked chocolate custard.

 

Brownie Experiment 2: Chocolate brownies using cocoa powder

 

Materials

• oven
• round Pyrex pie plate (or 8-inch or 9-inch square brownie pan)
• measuring cups and spoons
• 6 tbs cocoa powder (not drinking chocolate)
• 1-2 tbs whole milk
• 115 g salted butter, plus some for greasing the pie plate
• 1 cup demerara sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 tsp vanilla extract
• small saucepan
• medium mixing bowl
• mixing spoon or spatula
• whisk

 

Procedure

• Pre-heat oven to 180 C / 170 C for a fan oven.  
• Grease the pie plate with some of the butter.  
• Melt the rest of the butter over low heat in a small saucepan or a bain-marie / double boiler.
• Place 6 tbs cocoa powder and 1 cup demerara sugar together in the mixing bowl.  Mix together with the whisk. 
• Add 2 eggs.  Beat with whisk until well broken-up and well-integrated.  
• Add the melted butter.  
• Add 1/2 cup all-purpose flour and 1/2 tsp vanilla.  Mix gently but well.  
• Add 1-2 tbs whole milk if the brownie dough seems too dry compared to previous experiment.
• Transfer to pie plate, using  mixing spoon or spatula to make sure as much as possible is transferred.
• Bake in oven for 20-25 minutes, until just set in the middle.  Brownies will continue to bake when removed from the oven.  
• Cool (at least 15 minutes) before cutting.

 

Data

• Type of baking dish: round Pyrex pie plate
• Volume of cocoa: 6 tbs
• Mass of butter: 115 g
• Volume and type of sugar: 1 cup demerara sugar
• Number and size of eggs: 2 large
• Volume of flour: 1/2 cup
• Volume of vanilla extract: 1/2 tsp 
• Temperature of oven: 170 C

 

Observations

A fork stuck into the center of the brownies after 20 minutes emerged clean.  

 

 

Results and Discussion

Experimenter found the resulting brownies were delicious and more intense in chocolate flavor than those made with melted chocolate, especially after cooling completely.  Reviewer B found the resulting brownies were delicious but insists on further experimentation. 

 

 

Conclusion

Experimenter is willing to serve these brownies to company, but further experiments are needed to produce a more satisfactory brownie closer to the Ghirardelli box mix.

 

 

Works Consulted

• Bittman, Mark. How to Cook Everything. New York, NY: Macmilllan, 1998. Print.
• Smith, Delia. Delia's Complete Cookery Course. London: BBC, 2005. Print.