March 20, 2013
[Photograph: Carrie Vasios]
In a weird feat of cooking magic, you can actually bake brownies by substituting the wet ingredients (typically eggs and vegetable oil or butter) with a can of cola. The result is a dark, damp brownie with a fudgy yet springy crumb.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Special equipment: 9- by 13-inch baking sheet
serves makes 12 brownies, active time 10 minutes, total time 40 minutes
- 1 1/4 cups (6 1/4 ounces) all purpose flour
- 1 2/3 cups (12 1/4 ounces) sugar
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 can (12 ounces) Coca Cola
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Adjust oven rack to middle position and preheat oven to 350°F. Either grease baking pan with oil or cover with tin foil.
In a large bowl, stir together flour, sugar, cocoa, salt, and baking powder until combined. Add cola, a little at a time because it will foam, until incorporated and batter forms. Pour batter into pan and bake until a tester inserted into the middle of the pan comes out clean, about 30 minutes. Top will be slightly sticky.
Let cool completely in pan then cut into squares.