THE BEST COCOA BROWNIE RECIPE EVER!

As if I needed encouragement to each more chocolate!  Going through my recipe files yesterday I came across this brownie recipe that makes the best, fudgy cocoa brownies ever! I don’t often keep chocolate in the house (mainly because if it’s here, I’ll eat it) but I usually have cocoa in my cupboard so when I came across this recipe all willpower evaporated. There would be brownies for dessert tonight!

This brownie recipe is an easy, 1 bowl recipe that takes all of 20 min prep time & about 30- 40 minutes in the oven to make the perfect brownie. You know the one… the one with a soft, almost fudge-like center and a chewy, candy-like top “crust”. There really is nothing that a good brownie and a nice cold glass of milk can’t fix!

What Ingredients Do I Need To Make These Brownies

• Butter – You want to use unsalted butter brought to room temperature.
• Sugar – Granulated white sugar is fine.
• Cocoa powder – For the best results I recommend using good quality, unsweetened cocoa powder.
• Vanilla extract – For the best flavor I always recommend using pure extract as opposed to artificial extract flavoring.
• Eggs – Use large eggs brought to room temperature before baking. To do this take your eggs out of the fridge at least an hour before using or put cold eggs in a bowl of hot water for 10 minutes to warm them quickly.
• All-purpose flour – I prefer unbleached flour but you can use whatever white flour you have on hand.
• Walnuts or Pecans – Chopped (optional).

How To Make These Brownies

Before you start make sure to take your butter and eggs out of the fridge to let them come to room temperature. This is hard if you’re like me and impatient for those brownies but it really does make a difference. Eggs and other dairy products like butter and milk form an emulsion that traps air. When the trapped air is heated in the oven it expands creating extra fluffy baked goods. So there you have it! Always bring your dairy products to room temperature before you start baking.

Frequently Asked Questions;

What kind of cocoa is best for brownies? Dutch process cocoa powder is best for making brownies. It's made with a process that darkens the color and deepens the flavor making baked goods taste more chocolatey. 

What is the difference between Dutch cocoa and natural cocoa in brownies? Dutch cocoa will be darker in color and have a more intense chocolate flavor while natural cocoa may be lighter in color and have a little bit of an astringent flavor. 

Does cocoa powder good bad? While it may not go bad or make you ill after the "best by" or expiration date it may lose quality and flavor after a while. For the best baked goods with that intense chocolately flavor it's best to use fresh cocoa powder. 

Ultimate Cocoa Brownies

Indulge in the irresistible allure of fudgy cocoa brownies. Decadent and moist, these treats boast a perfect balance of rich chocolatey goodness, satisfying your sweet cravings with each delightful bite.

www.comfortandpeasant.com

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 Bars

Ingredients

  

• 10 Tbsp (1 1/4 sticks) unsalted butter at room temperature
• 1 1/4 Cups sugar
• 3/4 Cups plus 2 tbsp unsweetened good quality cocoa powder
• 1/4 Tsp salt
• 1 Tsp pure vanilla extract
• 2 Large eggs at room temperature
• 1/2 Cup all-purpose flour
• 2/3 Cup walnut or pecan pieces (optional)

Instructions

 

• Place your oven rack in the lower third of the oven. Preheat the oven to 325F. Line the bottom and sides of an 8-inch baking pan with parchment paper being sure to leave an overhang on the two opposite sides.
• Combine the butter, sugar, cocoa, and salt in a large heatproof bowl and set the bowl in a wide skillet of barely simmering water. You want the bottom of the bowl to be able to sit in the water and not above it like with a double boiler. Stir occasionally until the butter is melted and the mixture is smooth. The mixture should be hot enough that you want to remove your finger fairly quickly after testing it.
• Set aside the bowl until the mixture is only warm, not hot. The sugar may not be completely melted yet but it will continue to soften after the other ingredients are added.
  
• Stir in the vanilla with a wooden spoon. Add the eggs the batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer. Then beat vigorously for about 30 seconds with the spoon. At this point, stir in the nuts if using. Spread evenly in the lined pan.
  
• Bake until a toothpick placed in the center comes out still slightly moist with batter, about 30 – 40 min. Don't overcook or you will lose the soft, fudge-like center. Let cool completely on a rack.
• Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.  Cut into 16 or 25 squares.

Keyword Chocolate, Sweets

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If you’ve enjoyed this brownie recipe, please check out my recipe for my Oversized Buttermilk Blueberry Muffins or my Glazed Buttermilk Lemon Loaf.