Recipe Developer & Food52 Test Kitchen Content Creator
Having followed Paola on social media for ages, I was thrilled when she agreed to bake with me. With her Dominican roots from The Bronx and my Puerto Rican upbringing in Brooklyn, we knew this collaboration would be special. We're taking those classic pre-packaged cosmic brownies we loved as kids and giving them a serious upgrade thanks to Paola's baking magic!
Recipe reprinted with permission from Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store by Paola Velez © 2024, published by Union Square & Co. —Preheat the oven to 375°F. Line several large baking sheets with parchment paper. In the bowl of a stand mixer bowl fitted with the paddle attachment, beat the butter on medium-low speed until fluffy and pale yellow in color, 3 to 4 minutes.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine. Add one-third of the flour mixture to the mixer bowl with the wet ingredients and mix on low speed for 1 minute. Scrape down the bowl, then add half the labneh and half the boiling water and mix on low until just incorporated. Add half of the remaining flour mixture and mix on low for 1 minute, then scrape down the bowl. Add the remaining labneh and boiling water and mix on low until just incorporated.
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