Easy Brownies-And No Dairy!
These brownies are some of the easiest brownies you’ll ever make, and they don’t have any butter either. I guess you could make them with coconut oil instead of regular oil if you wanted a chocolate coconut brownie. Oh, and did I forget to mention, you won’t be needing any chocolate either. Just some great quality cocoa powder.
Why do we offer weight and standard measure in all our bakery recipes? Because weight is far more accurate than using measuring cups, and precision is key in getting pastry and baking right and consistent every time. While we know many would like to use standard measure, for those who want to move their baking to a higher level, we offer weights for all our ingredients too.
All About Cocoa Powder
While we’re on the subject of cocoa powder, you can quickly become an expert right here. What’s important to know is that all cocoa powders are not created equal. Alkalized (aka “dutch” or “dutch process”) cocoa powder is what you get for drinking chocolate, and is commonly used in many recipes. Alkalized powder dissolves more easily in water and other liquids. However, you are giving up some dark chocolate flavor when using alkalized powder, because it has been subject to very high heat during processing.
Regular, “non-dutched” or non-alkalized powder has more flavor because it has been subject to less heat during processing . Either one will work well here, but if you want a deeper chocolatey flavor go with regular, non-alkalized powder, which is available online or at better grocery stores. You won’t have any problem with it incorporating into this recipe, as it is mixed well.
Where They’re From
The name “Restaurant 7 brownies” come from my first professional cooking job in a restaurant called, yes, Restaurant 7. It was named so because it was located along Route 7 in Falls Church, Virginia. I worked there at almost every station, under the tutelage of chef Mina Newman, and with now well-known pastry chef David Collier. It was he who provided me with this recipe, and it hasn’t changed a bit.
These brownies are so easy to make, (and so good), they’re almost criminal. And because they don’t use the actual chocolate, just cocoa powder, they’re light on the pocketbook.
- 950.000 gram sugar
- 475.000 ml oil
- 10 eggs
- 25 gram vanilla
- 500 grams flour
- 250 grams dark cocoa
- 12.5 grams baking powder
- 10 grams salt
- 150 grams walnuts
Mix all wet ingredients together in mixer (sugar, oil, eggs) .
Sift together dry ingredients thoroughly
Slowly add the dry ingredients to wet and beat thoroughly with whisk attachment 2
minutes at high speed.
Add in 150g chopped walnuts if desired.
Use a sheet pan extender in a half size baking sheet or a deep 11 x 17 disposable aluminum tray.
Spray or grease bottom and sides well, then line the bottom with parchment, and grease top of paper again.
Divide batter equally among the two trays and spread out evenly, or pour all into the 11 x 17 baking sheet.
Bake for 55-60 minutes at 350 F, remove to a cooling rack.
If desired, trim 1/4" off all edges before cutting into portions.
These brownies will freeze exceptionally well for weeks. Save the trimmings to snack on, or use them as crumbs for ice cream, yogurt, etc.