Best Cocoa Brownies
These one-bowl cocoa brownies deliver an intensely chocolatey, fudgy result with minimal effort.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
16 brownies
Calories
195/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 10 tbsp unsalted butter
- 1.25 cup granulated sugar
- 0.875 cup unsweetened cocoa powder
- 0.25 tsp salt
- 0.5 tsp vanilla extract
- 2 whole eggs
- 0.5 cup all-purpose flour
- 0.67 cup walnuts or pecans
Prepare the Pan and Oven
Position an oven rack in the lower third and preheat to 325 degrees Fahrenheit. Line an 8-by-8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
Melt Butter with Cocoa and Sugar
Place the butter, sugar, cocoa powder, and salt in a medium heatproof bowl. Set the bowl over a skillet of gently simmering water and stir occasionally until the butter melts and the mixture is smooth and warm. Alternatively, melt in the microwave in short bursts.
Add Vanilla and Eggs
Allow the mixture to cool until it feels warm but not hot. Stir in the vanilla extract. Add the eggs one at a time, stirring vigorously after each addition until the batter turns thick and glossy.
Incorporate Flour and Nuts
Add the flour and stir until just combined, then beat the batter vigorously with a wooden spoon or spatula for about 40 strokes to develop structure. Fold in the nuts if using, then spread evenly into the prepared pan.
Bake the Brownies
Bake for 20 to 25 minutes, checking with a toothpick inserted in the center. The brownies are done when the toothpick emerges with a few moist crumbs attached but is not wet with raw batter.
Cool and Cut
Let the brownies cool completely in the pan on a wire rack. For the cleanest cuts, refrigerate briefly before slicing. Lift out using the parchment overhang and cut into 16 squares.
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Open in AppTips & Variations
- Use cold eggs to keep the batter from getting too warm when adding them.
- Refrigerating the brownies before cutting yields much cleaner slices.
Frequently Asked Questions
- Can I use Dutch-process or natural cocoa?
- Either works well in this recipe, though Dutch-process will yield a slightly darker, mellower brownie.
- Why beat the batter 40 strokes?
- The vigorous stirring develops the structure that gives these brownies their signature shiny, crackly top.
Recipe inspired by the original at smittenkitchen.com. Ingredients and factual cooking data extracted; instructions independently written.
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