This is our Saturday Morning Brownies recipe modified to work in a 9-inch springform pan. It makes a smaller batch of round brownies. It’s still firm and not gooey but moist and dense. We recommend a glass base springform pan. The advantage of using a springform pan with a glass base is that you can cut right on the base and not have to dig brownies from the pan. It makes for an elegant presentation.



Preheat the oven to 350 degrees. You will need a 9-inch springform pan for these brownies. We recommend our Candy Apple Silicone Springform Pan with a glass base. You will also need two mixing bowls—one of them medium or large, and a whisk. The larger bowl should be microwave safe to save you a step. We used our Candy Apple Red Mixing Bowls and they were perfect.

  1. In the smaller of the two bowls, whisk the cocoa and flour together to break up any clumps and disperse the cocoa. Set aside.
  2. In the larger of the two bowls, melt the butter in the microwave. Add the sugar and the salt and stir. Add the eggs and the vanilla and stir until mixed.
  3. Add the cocoa and flour mixture to the liquid mixture. Stir until combined. Add the chopped nuts and stir.
  4. Scrape the brownie batter into the springform pan with a spatula and spread the batter evenly.
  5. Bake for 23 minutes in a dark pan or until the toothpick comes out fairly clean but with batter on it. Place the pan on a wire rack and cool for five minutes then and then pop the removable ring from the dessert.

Note: We used Ramstadt Breda Rich Dark Cocoa with 3X the cocoa butter of the leading store brand. It makes all the difference. With a lesser cocoa, you will have inferior results.

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