I'm trying to perfect a cocoa brownie recipe i found years ago in an ad for hershey's cocoa. It comes out very good, the brownies are chewy and chocolatey. But it doesn;t have that paper-thin "crust" on top that traditional brownies have. The brownies i remember making with unsweetened chocolate had a sort of thin crust that lifted off from the top of the brownies. It;s not even correct to call it a "crust" since it was not crusty.
Keep in mind that i can't use unsweetened chocolate, since they don;t sell it here, except as a VERY expensive specialty item.
The recipe i use is for a 13X9 inch pan
250 gm butter
2 1/2 cups sugar
3/4 cup flour
1/2 cup cocoa (i use european cocoa)
1/2 tsp baking powder
1/2 tsp salt
melt butter, add sugar, beat in eggs by hand one at a time, add dry ingredients all at once and stir to combine.
bake at 350 about 25 min
The large quantity of butter compensates the lack of cocoa butter in the cocoa.
I think also i would like them to be chewy but ? drier? i remember more bite to brownies. (I'm talking about traditional brownies, not the super fudgy ones of today, but still fudgy, not that thick and not cakey at all). These are - how can i put it - too soft.