Monday, April 9, 2012

SACO Fudgy Cocoa Brownies (Mint and Rolo)

If you haven't tried SACO's premium Cocoa, you just might want to!  Why?  Because it is specially formulated to a perfect pH level so that your cocoa baked goods leaven correctly but still retain a great color, texture, and flavor.  Read about it here.


Yes, I believe this stuff.  But if you're not into the science of baking, just trust me when I say to try the SACO Brownie recipe (featured below).  It is perfect.  In fact, I often use recipes found on the back of packages/boxes/bags etc. because they are specially created for their products (Nestle Toll House Cookies anyone?).  Anyway...

I'm not really a fan of boxed brownie mixes (except for Ghiradelli) because most seem to taste like well, boxed chemical concoctions that bake up with a weird thin chewy texture. 

My friends, scratch brownies are almost as easy: a few more ingredients, a few more measuring tools, and a few extra minutes.  Really, if you're going to bake brownies, it is worth the extra 3 minutes effort!

Case example #1.  Emily gets a craving for brownies.  She notices a very simple brownie recipe (recipe below) on the back of SACO Cocoa.  She mixes Andes mint pieces into the batter and spreads the rest on top of the warm freshly baked brownies to get a shiny glaze.

Perfectly baked.  Perfect blend of fudgy/cakey/not-to-thick-or-thin texture.  Delicious subtle minty-ness!  Beautiful clean cut.  Hylan approved.

Case example # 2.  One week later, we were craving more brownies (we share a lot, I promise). 

So, I mixed up a batch and poked Rolos in each square.  I was one short can you tell?  One of these things is not like the other.


This time I slightly under baked them.  This wasn't really purposeful, but it will be next time!  If you like even fudgier texture (think molten lava cake but contained, not overly oozy chocolate), then you will absolutely flip (or cartwheel) for these!

Again, I need a nice camera and photography lessons, but can you see the fudgy sheen on the corner.  Yum.  These just barely cut cleanly (not as well as the mint ones), but I definitely did the "happy dance" when I bit into one.

Hylan, on the other hand, gave me the koala bear look (Big Bang Theory reference).  Translated: he had a food love moment that was not to be disturbed.  He consequently bragged to his co-workers about these and has been hoarding them (but so have I). 

Friends, they don't pay me to say this stuff.  Go bake up a batch of SACO Brownies NOW.  You will not regret it. 


1/2 cup (1 stick) butter
1/2 cup SACO premium Cocoa
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp salt
1/2 cup nuts* (optional)

*or chocolate chips, marshmallows, Rolos, Andes mints, etc.

Preheat oven to 350 degrees Fahrenheit.  Grease an 8x8x2-inch pan (or line with parchment paper).  In a medium saucepan (or microwave) melt butter.  Add cocoa and stir until well blended.  Add sugar an mix well.  Add eggs, one at a time, and beat well.  Stir in vanilla, flour, and salt.  DO NOT OVERBEAT!  Fold in nuts*.  Spread in prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out clean.

1 comment:

Barb Yingst said...

I had misplaced the Saco brownies recipe, did a Google search and ended up here.

We make ours gluten free, perfect every time.