Mmmm December 13th was National Cocoa Day! Cocoa contains a high concentration of flavanols which are known to improve eye function. So, if you're experiencing some tired eyes on this Monday afternoon, it might be time to consider baking up something chocolatey and delicious.

Here's a fantastic recipe for Cocoa brownies!

10 Tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (natural or Dutch-process)
2 teaspoons water
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, chilled
1/3 cup, plus 1 Tablespoon all-purpose flour
1 cup walnut pieces (optional)

Preheat oven to 325°F. Line an 8x8x2-inch baking pan with foil or parchment paper. Press foil/paper firmly into the corners of the baking pan, leaving a 1 or 2 -inch overhang. If using foil, grease lightly.

Heat butter over medium heat in a medium saucepan, until butter is completely melted. Continue cooking, stirring often, until butter stops foaming and begins to brown (about 5 minutes). In order to prevent burning, remove butter from heat when browned bits first begin to form and butter becomes fragrant (it should smell deliciously nutty - if it smells sour, it's burnt!). Remove from heat and immediately add sugar, cocoa powder, water, vanilla extract and salt. Stir until well combined (mixture will be quite grainy at this point).

Let cool 5 minutes (mixture will still be hot) before adding eggs, one at a time. Beat well between each addition, so that mixture becomes glossy rather than granular. Add flour when batter begins to look thick and shiny, stirring vigorously for about 50-60 strokes. Stir in nuts, if desired. Pour batter into prepared baking pan.

Bake for about 25 minutes, or until a toothpick inserted in the center comes out almost clean. Cool in pan, on a wire rack. Use foil/paper overhang to remove brownies from pan. Cut with a plastic knife (don't ask me why, but this works!). Store any undevoured brownies in an airtight container for 2-3 days.