“A basic rule of baking is that, in general, it’s almost impossible to make an inedible batch of brownies.” – Linda Sunshine.
It’s April already. Why does this year feel like it’s rushing by? I shouldn’t complain — March treated me well. On a personal note, April and May look like they’ll shape how the rest of 2017 unfolds, so fingers crossed, prayers said, and hoping for the best.
Meanwhile, the baking must go on.
We’re making brownies again. There are so many excellent brownie recipes out there, and this one is especially good — made entirely with cocoa powder rather than chopped baking chocolate. I’ve made cocoa-based brownies before; they’re deeply chocolatey without the fuss of melting and chopping blocks of chocolate. These brownies are rich and intense, not for the faint-hearted. I like adding a touch of instant coffee to deepen the chocolate flavor, but you can omit it, increase the sugar if you prefer sweeter brownies, or add nuts or dried fruit to cut through the intensity. If they feel too rich, serve them warm with ice cream.
Most fudgy brownie recipes call for chopped chocolate, but baking chocolate can be hard to source in some places, and lower-quality bars can ruin a recipe. These brownies rely on a generous amount of cocoa powder for their chocolate punch, so they deliver maximum flavor with minimal equipment. The texture hits a satisfying balance of chewiness and fudginess — and no one will miss chopping chocolate.
The best cocoa brownies
Pin Recipe
Ingredients
- 3/4 cup unsalted or salted butter
- 200 grams granulated sugar (about 1 cup)
- 2 eggs
- 1 teaspoon vanilla extract
- 80 grams cocoa powder (about 1 cup)
- 65 grams all-purpose flour (about 1/2 cup)
- 1 teaspoon instant coffee powder
- 1/2 teaspoon salt if using unsalted butter
Instructions
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Preheat the oven to 180°C (350°F). Line an 8-inch square pan with parchment or foil, leaving excess on two opposite sides to lift the brownies out after baking.
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Melt the butter in a saucepan over low heat or in the microwave.
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Whisk in the sugar until combined.
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Whisk in the eggs one at a time, fully incorporating each before adding the next.
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Stir in the vanilla extract.
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Sift in the cocoa powder, flour, and salt. Add the instant coffee powder and whisk until just incorporated — avoid overmixing.
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Pour the batter into the prepared pan and bake for 22–24 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
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Cool completely in the pan, then lift out using the parchment and slice.
Notes
I’ve almost run out of ways to describe brownies, so for now let’s keep it simple: these brownies are very good. Really good.
Note: I used a high-quality cocoa powder in this recipe. If you prefer a milder flavor, reduce the cocoa slightly or add more sugar to taste.