Pamela Toman

Tag: cocoa-powder

Brownies

Small batch brownies. One dirty bowl, one 8x4" loaf pan of brownies, ready in 30 minutes.

Ingredients Step
Preheat the oven to 350 degrees. Line an 8x4" loaf pan with a parchment sling, creasing the top edges so they hang outside the pan (and are less likely to fall in in the oven). Lightly grease the parchment and pan.
5 T. butter Microwave to melt, using a large bowl.
150 g. (¾ c.) sugar Whisk in.
1 egg
1 t. vanilla		 Whisk in, until shiny and emulsified.
32 g. (6 T.) cocoa powder Whisk in, until well combined.
45 g. (6 T.) flour
¼ t. salt
1/16 t. (pinch) baking powder		 Whisk in, until just combined.
57 g. (⅓ c.) chocolate chips Stir in.
Transfer batter to the prepared pan. Spread it flat and evenly to the edges.
Bake ~30 minutes, until a toothpick comes out clean (205 degrees).
Let cool completely in the pan. Then lift them out using the parchment sling to cut them.

Source: David Turner (KAF)

Brownies was published on 2 April 2026.

Recipe uses: cocoa-powder, chocolate-chips

Oat Milk Chocolate Pudding

Delicious. Yields 4 half-cup servings.

High quality chocolate chips a la Guittard will work in this recipe. Cheap chocolate chips won't melt appropriately; you'll want to finely chop a bar.

Ingredients Step
65 g (⅓ c.) sugar
30 g (⅓ c.) cocoa
2 T. cornstarch
⅛ t. salt		 In a saucepan, stir together.
2 c. milk Slowly stir in, stirring until smooth and combined.
Heat mixture over medium-low head, stirring constantly, until the pudding thickens. It will bubble and coat the back of the spoon (about 5-10 minutes).
3-4 oz. (85-115 g) chocolate, finely chopped Add and stir vigorously, until the pudding is very thick and smooth (about 30 seconds).
1 t. vanilla Remove from heat. Stir in vanilla.
Pour into ramekins. Cover each ramekin to avoid forming a skin (possibly with plastic wrap).

Source: Ali Slagle (NYT Cooking)

Oat Milk Chocolate Pudding was published on 17 August 2025.

Recipe uses: milk, cocoa-powder

Chocolate Chia Seed Pudding

Nutritious and delicious -- a good source of calcium, iron, fiber, and not a bad source of protein (24 g from 8 T. of chia seeds, plus potentially more from the milk). Vegan.

Must be made the day before so it has time to set up. Topping with fruit is lovely.

Ingredients Step
20 g (¼ c.) cocoa powder
90 g (3-5 T.) maple syrup
½ t. cinnamon
½ t. vanilla
pinch sea salt		 Stir together in a 4-cup bowl that has storage lid, until the mixture is fully smooth and no dry cocoa powder remains.
½ c. chia seeds
1½ c. oat (or other) milk		 Stir thoroughly into chocolate mixture, incorporating milk a bit at a time. Cover with lid and put into fridge for 30-45 minutes.
After 30-45 minutes, stir again (this reduces the chance of lumps), then return to fridge to set up overnight.

Source: Minimalist Baker

Chocolate Chia Seed Pudding was published on 5 August 2025.

Recipe uses: chia-seeds, cocoa-powder, milk

Tapioca Pudding

A decent amount of hands-on work, but delightful warm or cold. The milk can be replaced with dairy-free alternatives. Makes 3½ cups.

Ingredients Step
⅓ c. small pearl tapioca
¾ c. water		 Soak in a saucepan for 30 minutes. Do not drain if there is remaining water.
2 eggs Separate, putting the whites into the bowl of a stand mixer and putting the yolks into the saucepan with the tapioca pearls.
2¼ c. milk
¼ c. sugar
¼ t. salt
2 egg yolks (from above)		 Add to saucepan. Stir over medium heat until boiling, then simmer uncovered for 10-15, stirring often.
¼ c. sugar
2 egg whites (from above)		 Beat together until soft peaks form, maybe 5 minutes. (The egg whites should quickly curl and fall into themselves, not holding their shape.)
OPTIONAL ADD-INS
2 T. unsweetened cocoa powder PLUS 2 T. sugar
1 oz. dark chocolate pieces
⅔ c. finely chopped fruit (dry or fresh)		 Stir in to hot tapioca mixture. Let cook ~1 minute.
Temper the egg whites with the hot tapioca (transfer at least ¾ c. tapioca). Then gently fold the warmed egg whites into the hot tapioca mixture in the saucepan.
Stir and cook pudding over low heat for another ~3 minutes.
½ t. vanilla Cool 15 minutes, then add vanilla.

Source: Bob's Red Mill

Tapioca Pudding was published on 7 April 2024.

Recipe uses: milk, cocoa-powder, eggs

Chocolate Crinkles

This recipe must chill overnight, so plan ahead. It makes roughly 4 dozen small cookies.

If you substitute butter for shortening, use ¼ c. milk instead of ⅓ c.

Ingredients Step
½ c. shortening
1⅔ c. sugar		 Cream together.
2 t. vanilla
2 eggs, beaten
2 oz. unsweetened Baker's chocolate, melted		 Add & beat.
2 c. flour, sifted
2 t. baking powder
½ t. salt		 Sift together.
⅓ c. milk (or ¼ c. if using butter) Add to the mixer alternately with dry ingredients.
½ c. walnuts, chopped Stir in.
Scrape down bowl, cover, and chill overnight.
powdered sugar Preheat oven to 350 degrees. Grease cookie sheets. Form dough into 1-inch balls. Roll in confectioner's sugar. Bake at 350 degrees for about 15 minutes.

Source: my grandma

Chocolate Crinkles was published on 8 December 2023.

Recipe uses: Bakers-chocolate, walnuts, shortening, milk, cocoa-powder