I am that brownie snob who for a very long time cringed enough on the name of Cocoa brownies. More than once I have been caught saying that if brownies don’t have good quality chocolate, what is the point of them.
And then a while ago, a friend got some kickass quality cocoa powder from South Africa and I tried the recipe Smitten Kitchen has very hesitantly. But I think the fact that cocoa good quality made all the difference and I ended up making those brownies with many variations. And then the cocoa got over and I was back to wondering what should I do now. The cocoa from Mason & Co is what came to rescue at that time (this is not a sponsored post 😉 ) I love the texture and flavour of the cocoa and after a few combos these cocoa, cranberry and whiskey brownies are such a hit at home.
For all practical reasons, you can add anything instead of cranberries, skip the whiskey and they are still awesome brownies but somehow this combination hits all the right notes. It is perfect for evening tea party or an after party dessert with ice cream or well just because you want to eat them