People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity. Thus, if you’d told me about a killer recipe for cocoa brownies a couple weeks ago, I wouldn’t have believed you, but since then, two things have happened.
The first is that I had one. It was a tiny square, scattered among little tears of homemade marshmallows, near a puddle of homemade hot fudge sauce and carousel-ed around a cocoa nib buckwheat panna cotta at 10 Downing last week that nothing short of blew my mind because did you know that the opposite of sweet in the world of chocolate needn’t necessarily be bitter? Sometimes it’s just not very sweet, period, so you can really taste the chocolate. It was awesome*, all of it.
The second is that I looked up a well-regarded cocoa brownie recipe and the description did me in. Here cocoa is not listed as a compromise — something to use just because might already have in your pantry, something shelf-stable for a brownie mix longevity, etc. — but as an intention. For the “chewiest, candylike top”, the only fat in Medrich’s brownie is from butter, not a mix of butter and the cocoa butter that comes in bar chocolate and all of the sugar is pure granulated sugar, and not a mix of it and the milled sugar used in commercial chocolate production. I had never considered either thing before, but there I was nodding along, eagerly agreeing.
The result is something that could convert those that believe the all roads to fudgy, dark and rich brownies must be paved bricks of tempered chocolate. And now I’m going to say something that will surely make a good lot of you turn away from this recipe and never look back, although you shouldn’t: I believe these brownies will be especially beloved by people who enjoy box mix brownies. They share a moist, dense crumb, though fortunately — for me at least, who finds the taste of boxed brownies to staggeringly lack — not a flavor. Because the only wet ingredients are eggs, butter and vanilla (and the vanilla could be swapped with a scrape of a fresh bean segment rubbed into sugar), they’d also be ripe for a Homemade Brownie Mix Gift Kit. You know, if you were feeling generous enough to share, which may not be your first reaction.
Brownies, previously: [I cannot pick a favorite. I have no brownie loyalty, and frankly, if I did, how would I ever discover new recipes like this?] Classic Brownies, Peanut Butter Brownies, The Baked Brownie, Spiced Up, Brownie Mosaic Cheesecake, Pumpkin Swirl Brownies, Belgian Brownies, Outrageous Brownies, Cheesecake Marbled Brownies, Grasshopper Brownies and Brownie Roll-Out Cookies
One year ago: Warm Butternut Squash and Chickpea Salad
Two years ago: Rigatoni with Eggplant Puree
Three years ago: Icebox Cake
Best Cocoa Brownies
- 10 tablespoons (140 grams) unsalted butter
- 1 1/4 cups (250 grams) granulated sugar
- 3/4 cup plus 2 tablespoons (65 grams, may vary by brands) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup (65 grams) all-purpose flour
- 2/3 cup (75 grams) walnut or pecan pieces (optional)
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and (Medrich’s method) set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Or (Deb’s method) you can melt the butter with the cocoa in a microwave too.
Both methods: Set the bowl aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
these sounds delicious. I could try all of your brownie recipes and be one happy camper… but I think I will start with this one!
My husband doesn’t like anything baked with butter. What is the best substitute for butter when baking?, does it change the texture or consistency?
Coconut oil is a good sub.
I need to make these immediately!
I don’t even like chocolate and these look divine.
I love 70% chocolate… I do. Its is a staple… but I am always delighted to find a recipe that gives the same result with cocoa. Cocoa is just easier. Thanks for sharing!
I love cocoa and have a recipe similar to this that is really good, but am definitely trying this one. Dutch cocoa gives a great color as well as flavor.
Where is Jacob?
The brownies look incredible…but where is the Jacob picture??
I’ve always wondered why people request that you use a wooden spoon to stir thing. Is this a particular reason to use wood and not metal or plastic?
These were the perfect quarantine treat!! I don’t have any unsweetened baking chocolate on hand, and am super low on flour, so I was thrilled that I found a recipe I could still make. I usually make health-ified baked goods, so these are super decadent. They are so freaking good! I Have mostly been eating them chilled, which makes them fudge-like and easy to cut. They were great warm too of course. I added a little instant coffee but otherwise made as written. Microwaved the butter, cocoa, sugar mixture on 80% power. I will definitely make them again!
I am the in same position, not much in store cupboard due to lockdown in Scotland. They are in the oven now! They smell delicious, so fingers crossed.
Same here in Vancouver! Hadn’t done any pandemic baking yet despite all kinds of folks posting about trying their hand at bread-making and the like. I’m usually also more of a savoury person, but got inspired to make something sweet this evening, and was wondering what i’d be able to make without milk, cream, etc. on hand. These turned out great!
Hands down the best brownie recipe ever! I am SMITTEN!!! (See what I did there???) Thank you, Deb! A++++++!!!!!!!
I do have a favorite brownie recipe, which I make often for groups. Unfortunately, my airbake pan is in terrible shape though, and my brownies are better with it. I will try these in the meantime because they look great.
Jacob picture — I forgot! I added something that will more than make up for it.
Julia — I honestly have no idea — nostalgia? I’m pretty sure I ignored that will more than make up for it used a whisk.
These brownies have caused me to de-lurk (I’ve been lurking since I found the site in August looking for the recipe for “World Peace Cookies”. Which are awesome.)
I’ve decided I must make these. Today. I think it was your comment about them being loved by people who like box-mix brownies. I admit, as much as I am normally a snob about baked goods (if I can make it, why by a mix, or worse, buy it from a store), I like box-mix brownies. I think it’s the texture of them. None of the many recipes I’ve tried, while they tasted good, had that same texture.
One question: did you use an 8″ square pan?
Meg — Welcome! I did use an 8″ square. They’re on the thin side but I think it works with the texture.
Can oil be substituted in this recipe?
I ran out of butter and made these with 7 tablespoons of oil. I also used 1/2 granulated sugar/brown sugar. They turned out great! I imagine using butter would be even better!
Yes
These are the only brownies I make…so easy and very yummy.
For all those asking for Jacob…he’s appropriately under the awsome asterik :-)
Oooohh, these look WONDERFUL! I think I’ll bake a batch today for the ladies in my crochet class, that way I won’t eat the entire pan (like I did last week when my kids decided that they didn’t like cake and left me with an entire chocolate birthday cake covered with fudgy ganache to polish off myself, which I managed to do over the course of four days. It’s amazing how quickly small slivers throughout the day add up to a whole double layer cake!)
These look so decadant! I’m a huge brownie fan, as is my husband. I have all the ingredients for these… I can’t wait to bake them!
These look amazing! I decided to try the recipe today, hoping to use up my black cocoa powder left over from a hot chocolate recipe…Uhm…not realizing it has low fat content (I guess that is what the 10/12 meant 🤔). My brownies came out of the oven super sandy (never a word you want to associate with brownies lol), and once cooled, dense like a hockey puck lol. Oops! I’ll have to try them again tomorrow, but with the proper cocoa this time 🤷😄.
These are the only brownies I make these days! I always put the cocoa sugar butter mixture in a bowl on top of simmering water and let it all melt together there.. I’ve had awesome brownies every time. I always bake at least 30 minutes then turn the oven off and they cool in there- they are still very moist and perfect brownie consistency. (I 2x batch then cut into pieces and freeze as my husband adores a late chocolate fix)
Great post Deb! I will have to try these out soon and will have to freeze a few. Frozen brownies + vanilla ice cream = HEAVEN
oh here we go—my abundant backside will thank you later–
these look awesome! I’ve made brownies from scratch before, but I think only with chocolate–
I’m hosting our monthly b”Wine & Brownies” book club meeting this month and I MUST make these brownies! Thanks so much for the post!
yeah, I’ll be tossing these with ice cream and pouring a glass of Chambord over the whole thing….
Mmmm brownies – lovely. They almost look like little pieces of fudge. I like boxed brownies, too, except for the ones that call for oil instead of butter (which, oddly, are the most available around here). Yuck – you can taste the oil. I don’t get the wooden spoon thing either. I never use one. They’re impossible to clean, and I don’t like the idea of things soaking in to them that really need to be washed away (like oils that can go rancid). Gross. I’m just sayin’.
That dark brown color is just killing me. If there wasn’t snow on the ground, I’d be at the supermarket right quick.
My husband LOVES brownies. I’ve tried every recipe under the sun trying to find the perfect brownie. I will have to try these and see what he says. Thanks!
Tell the truth: as good as Ina’s?
Hi Paul — I made Ina’s but never cared for them. Too sweet and the coffee taste too strong. I prefer the basic one from the Baked book, or CI’s Classic Brownie (linked above).
I thought for sure the recipe was going to call for dark cocoa powder, because the result is so dark. These look really yummy. I have everything at home, so I think I’ll make them. My dad is coming tonight for a visit for a few days, so having an extra person in the house ensures that I won’t eat them all myself, especially since I generally prefer box-mix brownies to homemade ones.
These are similar to the king arthur flour fudgy brownie recipe which also suggests that using cocoa is better than chocolate b/c of the butter fat/sugar reasons. I am totally a convert and thumb my nose at using any recipe that does involve melting chocolate. But I’m not totally brownie snobby – even though the recipe is so simple, sometimes I just use box mix and toss in a bunch of extras to make it a little more special.
This is yet another of your recipes that I must try. Decadent chocolate brownies what could be better? By the way I’m making those black beans again this week. Husband’s request. My gosh they were so flavorful.
Why, oh why, did I start Weight Watchers 2 weeks ago??? Why can’t we all just move back to the Renaissance period where big, voluptuous women were considered the pinnacle of beauty?
Oh well…maybe I’ll make these for my 3 boys and just have 1 (truly LOL at THAT statement!).
I have a recipe that actually looks quite similar which I have been using for over 20 years. I got the recipe when we were in Africa for a few months. The missionaries used it because it called for cocoa, which was readily available, rather than baking chocolate which wasn’t. I have no doubt that your recipe is delicious–going to give it a try. (BTW–I LOVE your site! Thanks for all your work.)
I am not afraid of a cocoa brownie. In fact, that is what I usually make because I don’t have high quality bar chocolate on hand (I would eat it. Cocoa? Not so much.) These look wonderful and I’m going to make them the next time I need a fix.
I was reminded of your Warm Butternut Squash and Chickpea Salad because of the ‘One Year Ago Today’ link and wanted to say that we’ve made this repeatedly and love it.
I also want to say (last thing) that your baby boy is precious:-).
I have a strong desire to dust them with powdered sugar.
I’m a big time fan of boxed brownies. As I’ve gotten to be more and more of a baker, they’re the one boxed thing I still hold on to. I am going to have to try these!
I absolutely love these brownies, made them a while back from another site and have never turned back! :oD
How is it possible? I am sitting here eating a fresh-from-the-oven toll house cookie, and yet I am unsatisfied. Look what you have done! Ahhhh.
;)
These look heavenly! Do you prefer a certain brand of cocoa powder?
I love these brownies like nobody’s business!!! They have been my go-to recipe for years, and I’ve baked plenty of tempered-chocolate brownies in the past. In response to Julia’s wooden spoon question: wood doesn’t get cold like plastic and metal do – which is a consideration if you’re working with melted chocolate and don’t want to shock it – but that’s obviously not an issue in this recipe. And actually, in the world of pastry, heat-proof plastic is better, because it doesn’t hold on to moisture like wood does. Some metal can react with acids in a recipe (and cocoa does contain a fair amount of acid), but its unlikely that you’re using an aluminum spoon or whisk. In other words, there’s no reason to use a wooden spoon specifically here.
Yay. I have preferred box mixes to all the brownie recipes I’ve tried. I will look forward to this one.
These look delish!
i will be having these for breakfast, thank you :)
I have no brownie loyalty either, although my favourites are jamie olivers and the hummingbird bakery. i may have to try these though because melting the chocolate can be messy and time consuming!
yum! They look great!
I have a secret…. I eat rich dark unsweetened cocoa by the spoonful….daily!! So these brownies are right up there for me! I cant wait, maybe Ill throw a batch together this afternoon :)
Definitively on my to-do list with my children. They seem so easy, so good and with easy ingredients! There is nothing better than home-made stuff…
PS: Wow, we get small videos of Jacob now! He looks like he is blowing… very cute!
the puddle of shiny brownie batter pic makes me touch it and lick the chocolates on my finger. imagining it makes me excited. im craving for chocolates now. ^_^
Julia, I was taught by my home economics teacher to use a wooden spoon since a metal one would break all the bubbles that you’d been working in. Not sure how true that is, or, in fact, why she then said you had to fold flour into cake mixture with a metal spoon… It was some time ago, my memory is flaky!
Deb, I love this blog, I’ve been lurking for some time now and have yet to see a receipe that I haven’t wanted to try, or a picture that I haven’t wanted to bite the screen to get to the food in it (those of Jacob included!)
Ohh…these look wonderful — adding to my “to bake” list.
Ah, these look like little squares of heaven. I personally don’t like box mixes very much because I can always taste a weird aftertaste, probably from all the ingredients I can’t pronounce. But I have never been one to turn down a new brownie recipe, I’ll have to make these soon!
Medrich has a recipe for low-fat brownies made with cocoa as well. As with all her recipes, they are wonderful. She’s the best.
OK, well that got me wondering, and a bit of help from the old Google got me this answer (buried deep in the Nestle website on a page that seems no longer current but that google does have a cache for – http://www.nestle.com/NutritionHealthAndWellness/Cooking/AskGilla/CookingTips/Wooden+spoons.htm):
Question:
Why do you have to use a wooden spoon to stir certain cookie recipes?
Answer:
Hello Jeni,
There are basically two reasons why a recipe would specify the use of a wooden spoon, the first is mechanical, the second chemical.
Wooden spoons are rounded, smooth, relatively soft and non-abrasive. This means that they are comfortable to hold when applying pressure to beat a mixture. The action of a wooden spoon is to push the ingredients together until they are blended. Metal spoons are harder and sharper, with an action which tends to cut through the mixture. This is ideal for folding in ingredients that do not want over mixing such as adding flour to a creamed mixture or folding in egg whites. The design of metal spoons do not make them very comfortable for the cook when hard beating is required and the hard, sharp edges of the spoon may cut or damage ingredients or the mixing bowl.
The other reason that wood is cited is that it is an unreactive material and is unlikely to react with the ingredients in the mixture. Metal is more reactive, particularly with acidic ingredients, and is not suitable for use in some cases. Plastic ‘wooden’ spoons can often be used in place of wooden spoons, but it is important to be sure that a plastic spoon is heat resistant before using it for a hot preparation.
Wooden spoons are an important utensil in the kitchen and most good cooks and chefs would not be without one!
I hope this answers your question.
Regards,
Gilla
Oh, Ill have to try this! As a teenager, I had a cocoa brownie recipe that I knew by heart but it wasn’t at all dense and rich, more just really easy to make and nice enough. I’m thinking this is going to make sure the teenage Hannah’s brownie becomes nothing more than a memory…
Jacob looks like he’s in awe :)
And I am in awe over these brownies. I think they might have to skip the ricotta muffins in line (which I AM still going to make, I just need to get some sort of spice-grinding apparatus first!)
The best will be the brownie recipe that you will post in 2-3 years, with a photo of tiny Jacob with batter smeared over his mouth and face. Cause who’s mother hasn’t taken that picture?
This is one of my favorite brownie recipes, I’ve made it several times. If you like coconut, the lacy coconut topping option is AMAZING!!!
These look so dense and amazing!
These look good. I only have one tried and true brownie recipe (Mexican Chocolate brownies), but I feel like I need another, more basic recipe in my repetoire. I’ll have to give these a shot!
These look delicious. I think they are just what I need on this cold day!
I would love to hear opinions about types (brands) of cocoa powder. Which is the best overall? Which is the best on a budget? Is using Hershey’s cocoa powder kitchen blasphemy? Is it worth it to use the really good stuff in some recipes and the just ok stuff in others?
I’ve been thinking a lot about cocoa powder recently and this recipe provided the perfect inspiration. Maybe I’ll have to do a taste test with several different kinds. I welcome input! :)
Deb, can I ask if you used natural or dutch for these? And what DP cocoa brand you use or prefer? I have a stash of Valhrona that I save for special treats (it’s black gold) – but use Droste and Hershey’s Special Dark as well. (I’m fascinated by the stuff)! These look amamzingly dark and chocolatey…. just what I was looking for! Thanks for posting!
I use a pernigotti (sp) cocoa that I get at williams Sonoma. I have a couple of myh favorite brownies I have done over the last 40 years, I have blogged one so far. Yours look yummy specially on this snowed in day in Missouri. We came to MO from Texas for a visit and got about 9 inches snow last night. I want some of those brownies with a cup of hot cocoa and if I click my heels together maybe I will be back in Texas.–Sherry
I’ve been searching for a great cocoa brownie recipe. These look fabulicious. Thanks so much.
Cocoa powder — Using Hershey’s is not blasphemy. I read reviews from people who had used it, and they still thought the recipe was delicious. I use Droste when I need a Dutch-process cocoa. However. I have recently fallen for Valrhona cocoa powder and I don’t think I will ever be able to go back. It costs a fortune but I don’t bake it bulk, it is worth it to me.
(I have spend a lot of time this week researching buying Valrhona in bulk. I pay $11/pound at WF but no kilo price I have found online, once shipping is paid, has beat that by more than pennies. There is some savings on the 3kg cases — 3 1-kg bags — but uh, I have like two cabinets in my kitchen and no way to store it. I kick myself every day for not buying the 3kg case for much much less at G. Detou when we were last in Paris! There was just this needling concern about not having any way to pack it up… sigh.)
Yah, speaking of AWESOME! :) For 52 bucks, that that thing better give you all the “awesome” you and your baby of awesomeness demand to enjoy for as long as you want! :) LOL And the brownies, they look good too! :)
Where was this recipe last night?! I don’t want to admit what I made instead with the ingrediants on hand to get a chocolate fix, but this would have been perfect… Oh well, there will always be another occasion to suddenly need chocolate in my tummy.
These brownies will probably be made within the next 48 hours unless I get hit by a bus.
So good.
If it is made with real butter than I am game.
These look delicious – can’t wait to try. I usually use the brownie recipe from Fry’s Cocoa, though I only cook them for 10 minutes and then leave in the oven until cool. Makes for gooey and delicious brownies!
I have a question about cocoa: What is the difference between “natural” and “Dutch process”? Is natural the same as “Ruddy Red” cocoa? I just purchased “Ruddy Red” cocoa and I notice *something* different, but not sure what. Also, is there a different step you have to use when using one kind of cocoa over the other, i.e. add/skip baking powder?
LOVE, love, love your site – we use it ALL the time! Thanks so much!
Sarah — With this recipe, either cocoa works. I have not heard of Ruddy Red…
I always thought it was a funny quirk of mine that I didn’t like things baked with cocoa powder. They tasted to dry and powdery to me, but I’m glad to see I’m not alone. Thanks Deb, I may have to try these soon!
Wow! You made my day! I’m always looking for a good brownie recipe. And I do like the fact that I can use cocoa powder, because who knows when a craving will hit and I don’t always have chocolate on hand.
BTW, I just discovered a video on America’s Test Kitchen/Cooks Illustrated that updates the recipe for German Chocolate cake using a combo of cocoa powder & bittersweet chocolate instead of the Germans Chocolate. I grew up with this cake for birthdays 7x a year, and will be trying their version within a few weeks.
http://www.americastestkitchentv.com/cookstv/preview/?Extcode=L0AN5BA00
If you use part dark brown sugar and part white sugar, it ups the rich, chewy factor. I also add semisweet chocolate chips to mine. It’s awesome because you can mix together all the dry ingredients, and then tote it anywhere as a brownie mix and add the wet stuff and bake at your destination. I made these for the Superbowl last year and they’ve been requested again…
I just made a batch made with dark cocoa powder (all I had in the kitchen). The flavor is unexpectedly complex and delicious (even before they’ve cooled)! So much better than box brownies! I’ll definitely try these with “regular” cocoa powder next time I get around to buying some!
Love Bittersweet! Alice Mendrich is not the godmother of chocolate for nothing, can’t wait for you to try her truffles! mmmmmm-mmmm
I love that you have the weights of everything. I am new to US baking, and I find the use of cups very frustrating (and frankly rather amateurish) – especially when dealing with things like cocoa or whole wheat flour!
If there is a movement to pressure publishers to incorporate weight is baking recipes – sign me up!
I actually stumbled upon this recipe last week and made a batch – even with generic cocoa, they were a roaring success. One roommate called the best brownies he’d ever eaten.
Can’t say I’ve ever made boxed brownies, but these were great – not too gluey, or too rich and stiff with fudginess, yet not too light and cakey either.
I may never use another brownie recipe again.
Hi Deb,
Love the site, and the fact that you have so many brownie recipes, these look fudgily (if that’s a word) intense. Will definitely be trying these next. My current fave is David Lebovitz’s dulce de leche brownies-have you tried them?
Just one thing, please can you correct the spelling of Alice’s surname-you have spelt it Mendrich instead of Medrich in the third paragraph and at the top of the recipe.
Thanks Monica, missed that.
I’ve made these brownies a couple of times and really enjoy them (including using Hershey’s and Droste cocoa powder). For me, Alice Medrich recipes always turn out stellar. In my house, though, we like her chocolate-brownie recipe even more (also found in Bittersweet).
Also, the Jacob video is so much fun!
These look really good, your recipes always work so I will have to put these in the “Cooknow” queue..
Hmm. I see lots of brownies in my future. The Mar/Apr CI arrived yesterday with a ‘Best Chewy Brownies’ recipe that I immediately put on the baking schedule. And now these, and the others listed at the top (thanks for the reminder about the cheesecake brownies, which I’ve made before and loved).
And now off to the gym to burn off seven million calories in anticipation of the coming chocolate onslaught….
Thank you, thank you. You nailed it completely -love the texture of the box mix but find I am always adding chips or other things to boost the flavor. These look perfect!
You saved me. See, I just made 2 chocolate cakes for a friend’s birthday. And for a beginner baker (I just started a month ago really) they were fantastic. And I keep thinking about how the birthday girl took them home. And how she is only one person. And maybe she might need me to come over and help her finish them off now… I just need a good chocolate fix. But now I think I have the solution to not running over and stealing back the cakes. Brownies! Thank you!
The mixing method for this recipe is similar to the Hershey’s Deep Dish brownie recipe, which is the method I use. I’ve changed the amounts of some ingredients in it to wring more chocolate flavorfrom it, but retain the shiny top (which is the only thing I admire from a boxed brownie’s outcome) I think blooming the cocoa in the warm butter it what pumps the chocolate flavor up. I’m more of a cake-y brownie person (I like a bit of a crumb to baked goods) so I up the cocoa and the flour just a bit, just to keep it from being too muddy or fudgy in texture. I use the Droste cocoa and save the Valrhona for other goodies. I can’t seem to get over the idea that brownies are too casual for the good stuff..big snob, huh ;o)
I can’t wait to try these. I’ve been wanting something chocolate, but always resort to the Guinness cake. These sound heavenly, and I’ve got some good cocoa to use in them.
I was searching for the best brownie recipe ever, but I think you have completed it for me. I love dense, fudge, chewy, chocolaty brownies and personally, I could never understand what the purpose was of a cakey brownie. But these look like absolute squares of bliss. Thank You.
i have actually been using a nearly identical recipe for years – it’s on the back of my Saco cocoa container! I love them, and they are so easy to whip up and delicious! On a side note, I love the Saco cocoa powder, so much better than hershey’s and still not expensive.
These look delicious and I’m not a go to chocolate kind of girl. When I was little my mom made brownies all the time and always used Droste cocoa. This may bring back some childhood memories, I think that I’ll have to make it a Sunday afternoon project this weekend!
By the way, love the video (?) of Jacob, he’s precious!
they look so chocolatey and yummy! this is for sure going on my i-need-to-make-this-sometime-soon list:) thanks.
If I only had eggs in the house, I’d be all over these. But it’s hard to keep anything in the house when it’s filled five five ravenous boys…
And apparently it’s hard to type too… :)
All my pants hate you ;) !
This has always been my favourite brownie, but to be fair I love it so much compared to other brownies I’ve had created by others that I haven’t actually tried other recipes. If you have never tried this recipe it might be fun just for the experiment. And it might be fun to try your own recipe in the…microwave. Please, just try it. It was a recipe that came in the cookbook that came with the first microwave I ever saw. My Auntie Dale’s microwave in the 70’s. This really is a fun and yummy recipe with common ingredients and no heating up the kitchen in the summer and no oven so you get kids could do themselves. But seriously, those are just side benefits to the best brownie I’ve ever eaten. Granted, I like gooey.
Ps. I really don’t use the microwave much otherwise.
Microwave Brownies
Ingredients:
2/3 cup of melted butter
1 cup of sugar
2 eggs – slightly beaten
1 tea spoon of vanilla
1 cup flour
1/4 cup cocoa
1/4 cup hot chocolate powder or chocolate milk powder
1/2 tsp baking powder
Instruction:
Melt the butter, let it cool, add the sugar, beaten eggs and vanilla and mix together. Pour the flour on the top and put other dry ingredients on top and mix until combined. Transfer to a glass pie plate and microwave for 4.5 to 5.5 minutes. Don’t overcook. Should be barely set. Let it cool down before diving in if you can..
These look absolutely amazing. Brownies are totally my weakness.
the jacob link is priceless…
i have baked your cheese cake marble brownies & they are delicious!
you are a great chef & have made me strive to “reach” out of my comfort zone..not only in baking but my cooking as well.
these cocoa brownies sound outrageous…do you think these would be overkill in your brownie mosiac cheesecake?
Wow, I love just plain straight brownies, no nuts for me. I like baking with cocoa and I’m a chocolate fanatic though getting the expensive stuff is for special occasions.
will try them Sunday …into the school lunches they will go…if any left monday morning…elk
Awesome. I’ve used cocoa+butter before, but never for brownies.
I have been falling in love with your blog for quite some time now, but have never commented. Everything I try from here works out so perfectly, it’s my first stop when I am looking for a recipe! And you have turned out another recipe that I have been looking for, cocoa powder only brownies. Thank you!
P.S. I know he isn’t on this post but your son is just too cute!
They look extremely rich…I love it.
I was fortunate to have just enough flour to make these today. They were easy with little mess and delicious. Thank you!
This has been my goto brownie recipe for years. Actually, I just made some the other day. They keep wonderfully in the freezer. They are so rich and fudgy and deep deep chocolately they are awesome. Friends and family regularly ask for them.
This year we set our lab meetings for 7:45am on Fridays…. I thought the students were going to walk away and never look back, but they didn’t complain that much…
So, to sweeten the deal, I decided to bake something for our meeting every week – I am making these brownies for this week. Perfect!
These look so dark and dense, my kind of brownie! Where did you get that mobile? I want one for myself.
Oh thank you. I never seem to have actual chocolate in the house when I crave brownies (I…um…have no idea where it could be going….) and have been searching out a well-endorsed cocoa brownie recipe. I was somewhat fond of the “Tribute to Katherine Hepburn Brownie” by Dorie Greenspan, but it’s better with chocolate chips added, which again, I have no idea where they go. Will try this immediately.
What size pan? I’m assuming 8×8?
These look delish! Thanks for sharing!
~Emerging Domesticity
This, along with two other Alice M brownie recipes, was published in my city’s newspaper several several years ago. This has been my go-to brownie recipe since then. I’m not a super-snob about box brownies, but I do prefer homemade of any stripe. I have been known to keep a box of Ghirardelli’s Dark brownie mix in the pantry for emergencies, though … :D
I’ve been waiting my whole life for a brownie recipe that resembles the texture of box mix brownies. Thanks!
Pan size, 8×8. Sorry, didn’t realize I had edited that out! Will put it back in now.
southern hostess — Amazon. We fell in love with it; it’s amazing what a few pieces of paper and wire can do.
wait, 10 downing st as in the UK prime minister’s office?
because if he’s serving these brownies there, i might actually like him a bit more for it.
Thanks for adding Jacob and the new mobile to the ingredients. Reading your recipes on their own is good but looking at Jacob makes everything delicious!
Ahhh, these are the brownies I’m known for! An easier alternative (for people who hate double boiling as much as I do); I usually just add melted butter into the bowl with the sugar & cocoa (as opposed to the double boiler method) and it works perfectly!
I’m making these to bring along for snowshoeing. Thank you for the recipes, I am an unabashed fan.
Whoa, 10 Downing must be where Shuna Fish Lydon (Eggbeater) is working now! Because she blogged that exact dessert that you’re describing. Hoe funny to see it in my RSS from the person who made it and then someone who ate it…
maryn — It is where Shuna is working. She spoiled us rotten.
Jill — As I mentioned, you can also melt this in the microwave. However, for a double boiler you just set a heatproof bowl over a saucepan of simmering water so that it rests on or from the pot rim. However, rereading the directions, it sounds like I did this completely wrong because Medrich wants you to set your heatproof bowl in a skillet of barely simmering water. Which sounds awfully fussy to me, but I still would have tried had I bothered reading the directions properly.
Deb – this feels like an idiotic question, but I’ve never actually used a double boiler. Do you just use a pyrex bowl over a pot of simmering water? Are you supposed to use a non-pyrex kind of glass? Thanks!!
My boyfriend and I woke up to snow this morning and knew that whatever we ate today had to be made from what we had on hand. It was perfect that these brownies were posted because I had all of these ingredients. We only have the Hershey’s Cocoa Powder and they were still delicious. In fact, my boyfriend has now forbidden me from making boxed brownies. Thanks Deb!
My favorite brownie recipe! Have been making it (via Epicurious) for years, and as you mention, I completely skip the bain-marie in favor of throwing the cocoa, sugar, and butter in the microwave for a minute. It works like a charm: I get that same cementy-grained texture, and I only dirty one bowl while I’m at it. I have used high and low end cocoa, and it is a perfect brownie, either way. The fat, if I had to explain it, is married to the rest of the ingredients in a way that never happens with a brownie made from chocolate. And I think you’re absolutely right to compare the texture to that of a box brownie–it’s the same, and that’s a compliment. The nasty *taste* of box brownies? Another story.
Love your site, and I refer those who ask for “my” recipes to it ALL the time. Thank you!
omgggggg that looks *so* good! And I haven’t even tried your cappuccino fudge cheesecake yet – even these pictures are going straight to my hips, I think.
These turned out awesome. I found it took me almost 35 min to get them set, instead of the 20-25min. I had also tried a 70% recipe I had bookmarked (the cousins are up so they will all be eaten). By my box-mix brownie loving family (and all but 2 of the cousins), this batch was judged as better than the 70% ones.
I used a dutch-process cocoa (Fry’s, available in every grocery store in Ontario I’ve been in), but I’d love to try them with some higher quality cocoa if I can figure out where to buy it.
Oh, I wish I had seen this recipe yesterday. I made fudgey brownies for guests and they weren’t as good as these surely are…..
I love the combination of the brownies on the blue plate in the pics! So pretty. Almost as pretty as your sweet baby smitten with his spectacular mobile. :)
Hey Deb! I use your classic brownie formula (adapted from Cooks Illustrated) all the time and swear by it. These look so decadent I might have to branch out of my brownie comfort zone….
On another note, did you notice that brownies are in CI again this month? I was wondering if that it the one you reworked the first time you posted “Classic Brownies”. Oh and Jacob? My mother and I agree that he is, by far, the most adorable baby we have ever seen.
Thank you, Deb! Every one of your recipes I’ve made has been one for my recipe box.
I made a half batch of these in an 8×8 pan, using Hershey’s cocoa powder. Utterly delicious! I can only imagine how marvelous they’d be with fancy pants cocoa :)
Ooohhhh…. These look so good, I HAVE to make them!
Have you ever tried Penzey’s cocoa? I just tried it for the first time (the natural) and the Laurie Colwin Cocoa Buttermilk cake I love and adore? Even BETTER.
It’s more expensive than Hersheys, but not too silly – $7.50 as pound. And there’s a Penzey’s in Grand Central Station!
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscocoapowder.html
Thanks for all your great recipes – and fab baby pics : )
This is remarkably similar in ingredients to Hershey’s brownies, except with more cocoa, which I have always added. so the method interests me alot. Thanks!
Hi Deb,
I am curious – which type of cocoa did you use as I have both. I buy mine from penzeys.com and while I LOVE the chocolate – peanut butter cake (one of yours) made with Dutch Processed cocoa, I realize that cocoas reacts differently – that each has it’s plus and minus.
We are snowed in and I finally found rye flour. Sunday is bread baking day!
I made these this afternoon! They turned out delicious and fudgy, even though a) I made them before you had posted the pan size, and I don’t have an 8×8 anyway, so they’re a bit thin, and b) I used store-brand cocoa. They’re just what the doctor ordered for this 39-week pregnant lady!
I just tried this recipe and the batter was very thick when pouring it into the baking pan. We had to really spread the stuff into the pan. I think it may have been because we did not let the sugar dissolve all the way into the butter when heating them together. They still ended up tasting great but I am left thinking they could have been even better! It looks like your batter was much smoother- did you wait until the sugar dissolved?
Read this and immediately went to my kitchen and started baking. Delicious! And, the microwave works like a gem for the first step.
this is sort of similar to my favorite cocoa brownie recipe from king arthur flour. i had sworn off homemade brownies because i just couldn’t find a recipe i liked better than trader joe’s mix or ghirardelli mix until i tried that recipe, which is cocoa based. i’ll definitely have to try these.
wow I love the color it looks so delicious
oh my heavens – i’ve just finished the first part and am waiting for it to cool down and my hubby and i are in HEAVEN!!!!! I don’t normally like chocolate, but ok, I see the whole reason why people go nutty for it!! So far, I’ve made a few of your recipes (I’ve got multiple people addicted to the orangettes) but this is by far the best I’ve tried!
THANK YOU. I was scouring your site the other day for a brownie recipe that didn’t involve chocolate feves or chips or breaking up a bar, b/c I didn’t have any. but I do have cocoa!! And I loooove box brownies. There, I said it. I am totally making these. Just after we finish the chocolate stout cake.
yes I am one of those that must have the higher cacao. i crave it.
i had a sudden craving for chocolate fudge, thought i’d come here just in case there’d be a recipe, and i get this. and this is much, much better.
These look like they are exactly the kind of brownies I always crave. I’ve never actually made brownies from scratch because I love the texture of box brownies, but I think these will make me switch to homemade. Now I just need to buy cocoa!
Deb: You can ask Whole Foods to sell it to you by the “case” which would probably be the 3kg box of it, and they should be able to give you an extra 5% discount. I know that’s not much, but it’s at least something.
I just made these and am swooning. The perfect end to a snowed in day. Thanks so much – I’ve started making all of your recipes as soon as you post them and have never ever been less than thrilled.
I swear, we must karmically linked – every time I dig up a recipe and make it these days, you have made it and posted it within the same 24 hours. First the black bean soup and now the best brownies I have had in years… We’re bringing them for dessert at a friend’s house tonight, along with some vanilla ice cream. They are like little chunks of solidified hot fudge sauce. MMMMMMMMMMM>>>>>
I have also had my eye on the 3kg of Valrhona cocoa powder…I keep wishing I had someone to split it with but nobody I know wants to go in. I live in Brooklyn so if you want to split it, email me.
ps.. I also fell for the description of “all of the fat coming from the butter” rather than the chocolate – it totally sold me this morning on packing my chocolates away into the cupboard for another day (or another recipe).
I already have a favorite, go-to brownie recipe that only requires cocoa (the KAF Brownies), but these brownies are tempting me to try them! YUMMY!
My blondies recipe melts the butter and brown sugar together and after 10 minutes, you mix in eggs, vanilla, and flour (pecans are optional) It produces a bar that gives me a wonderful hit of sweet pecan pie memories. Rich, it produces 16 fabulous squares. Will try this for the SuperBowl, GO SAINTS!
snow day. done.
I LOVE this recipe. I just found it and baked these EXACT SAME (with a minor substitution due to being short an egg…) brownies a few days ago and they are surprisingly AMAZING!!! By the way, you have the most gorgeous little boy I have ever seen ;)
I have your black bread recipe in the oven right now, picked up ingredients to make the mixed citrus salad with feta and mint tomorrow, and you post this? Oh that is not fair! And since I have all the ingredients I have no excuse not to make these tomorrow as well. My husband thanks you!
How long do you think these would last? I only ask because I have to bake something chocolate this weekend for a party next weekend (I literally cannot make anything in between, whatever I make has to wait a week), and I’m frantic to find a recipe that will last that long.
What about deleting the salt and adding sea salt to the top? I have been experimenting with sea salt on sweet dishes lately.
After a week of working outdoors in this winter wind, I thought I’d treat my hubby to something rich and delicious and I stumbled upon this brownie recipe. He’s enjoying them now with a hot cup of tea. I’ve never made brownies this way (heating the base over a warm pot of water) and if the method has anything to do with the delicious results-I’ve learned a valuable brownie baking lesson. Thanks & my husband thanks you too!
AMAZING!!!!!!!!!!!!!
The best brownies! I made a batch this morning, gave a few to my mom and sister. As soon as my mom came home she called me to ask for the recipe. I directed her here, and she now has a batch baking! Love love love!
I also love the Jacob pictures!
Re: wooden spoons being unsanitary, I’ve always washed mine in the dishwasher. The last batch I bought (Pampered Chef? or maybe I got some from Bed Bath & Beyond or some such) even said to put them in the dishwasher! I was taken aback! I believe these were bamboo, though, and so perhaps can handle it better than the softer woods.
Of course it probably shortens their lives, but a wooden spoon isn’t all that much of an investment anyway, and I’d rather toss them every so often instead of using a germy one.
When I realized I had enough cocoa power to make these, I almost cried.
They’re really rich, really chocolatey and really good. I couldn’t wait for them to cool until I sliced, so of course the knife stuck. But it was worth it. Thanks!
The brownies look like they have the most awesome texture, but they’re not shiny on top! I must have a shiny topped brownie, or I just cannot be completely happy.
these brownies are now chilling in my fridge, waiting to be sliced and devoured. thanks for the great idea — this was the perfect recipe to make on a snowed-in saturday! judging by the batter, they’re going to taste as fantastic as you described.
thanks for listing all the measurements in grams! you’ve made it so easy for me.
i’ve been a cocoa brownies fan for some time now … glad to see others are jumping on the bandwagon!
But Deb! You didn’t mention MY favorites, the Ina Garten ones… those are THE brownies I bake when I can get my hands on some decent chocolate. I wish I had some now… nope, not gonna settle for a cheap chocolate cake from the shops, my will WILL remain solid. M U S T F I N D D E C E N T C H O C O L A T E…
Any Aussies here know where to find it downunder?
wow wow wow wow wow
yum yum yum yum yum
hehe you have the same Ikea plate as me :)
I make my brownies with cocoa and they rock (she said modestly).. slightly different recipe, but the same thought process!
Oh, and we have the exact same mobile in my daughter’s bedroom – it was the very first thing my husband bought for our eldest son when we found out he was on his way! Too gorgeous.
They’re in the oven, and I’ve been sampling the batter that’s been coming away with the toothpick—it’s delicious! I usually find boxed mix brownies too sweet (disclosure: I’m also a dark chocolate fan), and these are perfect in terms of sweetness and chocolateyness. I used Hershey’s cocoa, and they came out fine. I’d use a microwave instead of a double boiler next time to melt the butter, to save time.
I’ve had this recipe for years and I still think it is the best I’ve tried. I always use dark cocoa because it amps up the chocolate flavor even more and I am a fan of excess. Mmmmm…
been making these for years – called “All American Double Fudge Brownies” from Bon Appetit in the 1980’s. imagine the addition of chocolate chips…
I have been searching forever for an awesome brownie recipe that is fudgy and uses only cocoa powder.
I think I have found it. THANK YOU!
another de-lurker here, with a question: do you think i could just double the recipe and make them in a 13 x 9 in. pan? no 8 x 8 here, but i am dying to try these out!
hope you will answer… thank you! i love your website!
I tried a melding of the two types of brownies: both cocoa and semi-sweet chocolate… and added bacon and sea salt. They were out of control.
I love your blog and find it fun when we’re cooking similar things.
http://joininthefeast.blogspot.com/2010/01/over-top.html
Cute little “speaking of awesome” post. They grow so fast.
definitely made these tonight, with plain old hershey’s cocoa and they were fantastic! Thanks again for sharing!
This is a great post, because I was definitely one of those people who didn’t think anything flavored with only cocoa could taste really chocolately. Which is ridiculous, because I’ve made the Guinness chocolate cake on your site, and it’s fantastic and rich and has only cocoa as its source of chocolate.
I did a comparison of a few brownie recipes a while back, and I found that I agree precisely with you – Ina’s is too coffee-y, and Cooks Illustrated’s and Baked’s are equally fantastic, although I lean toward CI’s. Some of the people who tried all the different brownies I made preferred Ina’s though, because they liked that coffee flavor. (Not that you couldn’t easily add or subtract espresso powder from any brownie recipe to achieve that.)
You snuck in the baby-pic that time. Yup, he’s still cute. The reassurance is always appreciated.
These look and sound fantastic! I’ll definitely have to try them. I love Alice Medrich’s new bittersweet brownie recipe. It’s the only one that I ever use simply because it is absolute perfection. If you’ve never tried them, you really should. They’re amazing!
Deb, When I served these to my family for dessert tonight everyone agreed they were the best brownies we’d EVER eaten. They are to die for. I added pecans, and they were the perfect foil for the rich chocolate. They’re heavenly I tell you!
wear i can smell these right now, as if they’re in my oven.
i love love love this blog. the photography, the simplicity, and the FOOD! oh, the food. keep up the incredible work.
can’t wait to make those brownies!
that was supposed to read “i swear i can smell these right now.”
Plain old Hershey’s cocoa makes THE best brownies, fudge and from-scratch chocolate cake and chocolate frosting that I have ever tasted. I thought I felt that way because most things remembered from childhood seem better than what we have today. But now I wonder. Growing up, we lived where the shelf-stability of foods was a necessity, so my mom always had cocoa in the house. When I make those very same treats today, the chocolate flavor they have is somehow more — what? — refined? less cloyingly sweet? Hooray for cocoa.
These things are delicious chocolately death. I made them immediately when I saw them on this site earlier today. I used Hershey’s Special Dark cocoa, and I’d really recommend it. It is extremely dark and delicious and seems very high quality considering how inexpensive it is. It’s miles better than regular Hershey’s (which I think is still good) for the same price.
Does anyone else find that brownie batter is usually tastier than the finished product? Well, not with these babies. I replaced half the sugar with some cinnamon sugar I had left over from snicker doodle rolling and they turned out fabulously. Thanks for this awesome, awesome recipe. Hands down, my new favorite.
This is very, very similar to the brownie recipe that I make, just slight variations in amounts [no nuts]. It’s so easy that my husband regularly makes them for me when I’m incapacitated with cramps [which means I get them once a month!]. BTW, we do melt the butter in the microwave.
I tend to prefer recipes that use cocoa and butter instead of melted chocolate. Those with chocolate seem usually ‘artificial’ somehow — probably all of the extra ingredients.
Kenzie — sometimes I sprinkle cinnamon sugar on the batter before baking, and the brownies come out with a light, crunchy top. Yum.
Totally right, Kenzie; these are the first brownies I’ve ever had that were better than the raw batter. Amazing. I’m wide awake and trying to convince myself not to go cut another one. The whole last paragraph of the recipe is hilarious to me though; these bad boys were out of the oven all of 7 minutes before my boyfriend and I were in the kitchen cutting them and putting them in bowls with Breyer’s vanilla ice cream. And a big glass of milk, of course.
My other favorite is the Baked brownie, too.
I’m sold on these. Alice Medrich is one of my fave cookbook authors, and I adore her recipes. Thank you for the brilliant post. I’ve got to make these soon!!
It is the silliest thing that I am going to write… but. THANK YOU for the toothpick tidbit. EVERY recipe I have tried has said that the knife should come out clean. And it’s left me with nothing more than dried up brownies. ick. The only good thing is that the peanut butter chocolate brownies, dried up as they were, made an amazing bread pudding. Atleast now I know that I need wet crumbs. thank you for the baking inspiration ( my first ever cake was your pb chocolate one)!
Yum, these look so good!
I know it’s not as good as your cocoa but can I Hershey’s cocoa powder instead?
Try sprinkling your nuts over the top of the brownie batter instead of mixing them in–not only decorative but tasty, as the nuts toast a bit, and are crisper. Also allows nut-free portions for the nut-averse–just leave part of the batter naked. Pat them down lightly onto the batter to glue them on so they don’t fall off during handling.
As for doubling the recipe: Yes, a 9 x 13 pan works nicely. (8 x 8 = 64 square inches x 2 = 128″; 9 x 13 = 117″–close enough! Since you want the batter the same thickness in either pan, you don’t need to know cubic inches, i.e. volume.)
Well thanks Deb. so much for my New Year’s resolutions! :-)
I have a little girlie here that is a little younger than Jacob (13 november), wanna arrange their marriage? LOL We are Dutch, but the good part about that is Droste cocoa is really cheap over here!
I’ve been making these monthly for about 2 years now and they are fantastic. I used to be a boxed brownie girl, but I haven’t made them since I discovered this recipe. I’m so glad you are sharing this recipe; everyone should make them. They aren’t hard to make and they will always impress. My only issue with them is that the recipe just doesn’t make enough for me and my family. You see, I want the whole pan to myself. So I usually make a double batch; one pan for me, the other to share! I would recommend to using a good dark chocolate cocoa. If you can find Green and Blacks cocoa, then give that a go. I’m in England and it’s found everywhere here, but at home in NC, I have seen it at speciality shops and at World Market. Make these today!!
I have yet to make a recipe from your blog that isn’t DELICIOUS!!! Made these brownies last night. Not only were they wonderful, but they were easy to make. I am not a baker! Thanks for your dedication to this blog, your wonderful photographs AND your fantastic appreciation for food.
These sound WONDERFUL. And, I have a can of fair trade organic cocoa that I save for special recipes like this. Mmmm.
These look great and easy. My daughter doesn’t like homemade brownies only the mix kind so I am always looking to beat the box! Thanks, I will make them and mail them to her for valentine’s Day!
Oh no, not another potentially delicious brownie recipe! The chocolate marbled brownies have been declared the best brownies ever by my husband and the physical therapy department (he was having shoulder rehabilitation) that I shared them with. I always have to make a double batch if I make them to take somewhere. One to stay at home. Of course I will try these and prob?ably take them to my class for a taste-off (they’ve been complaining that I only talk about the best brownies ever). If I do, I will let you know the outcome.
Have you ever had “That Chocolate Cake?” A culinary arts instructor shared the recipe with me. (I’ll share it with you.)
I love dark chocolate (60-70%). These look amazing! I was planning on making brownies for Valentine’s Day and these sound perfect. Thank you!
Jenn
This recipe looks very similar to the one I make and very much enjoy. One addition I frequently make is to add a bit of Kahlua to the batter; it can really kick the chocolate up even another notch.
Most of us here have been hooked on david lebovitz’ dulce de leche brownies except for one certain person who prefers a box mix. This recipe sounds quick and easy and likely to please everyone. Thanks!
no no NO! i have renounced homemade baked goods for two weeks so that i might renew an appreciation for other foods. (i was baking compulsively after receiving a dorie greenspan book a few weeks ago). and now you post this?! argh!!!! no no no no no
i, too, have discovered that brownies made with cocoa are sooo much better than those made with chocolate. i have also discovered the key to taking them over the top. after some serious negotiating, my friends’ 10 year old daughter shared her fabulous brownie recipe with me, and guess what the secret was? the cocoa icing goes on as soon as the brownies come out of the oven, and when cool, forms this amazing layer of perfection between the brownie and the icing. sublime.
I juz baked some of them last Sunday… It was a bit too gooey. In the end, we had to use spoons to scoop it off the baking pan.
Think next time should increase the baking time or put in the fridge b4 cutting…
Wow, Deb – I had to make my first comment ever after making these last night. They’re really tasty and lining the pan like that meant no scubbing either! Double win for me. Now I’m mostly snowed in and trying to decide if I am going out to get the ingredients for the rye bread. Thanks!
I love using cocoa powder in baking. It just tastes ‘right’ to me :-) These brownies look fantastic, but I’d expect no less from you Deb :-) I think I’m gonna try these with my King Arthur black cocoa, wow that stuff is intense! They ought to be deeeelicious!
I’ve made a recipe similar to this for a while now. I am gluten free and use coconut flour, so they come out more cakey, but the extreme chocolate factor is still there.
LOVE the color on these! I’ve been looking for a good cocoa brownie recipe , thanks. I want to keep tested recipes for both kinds.. sometimes offering cocoa recipes instead is a nice way to variate.
Do you or have you ever used silicone products when baking?
ooooh! this is my go-to brownie recipe!!! SUPER AWESOME EASY brownies. i love how it is sooo fuss-free and does not require a lot of time making it. yummms. maybe i should make a batch right now:) If you want to check out mine, hop over to my blog, they are tagged under go-to brownies:)
These work! Yummy, gooey, delicious, perfect brownies Thanks Deb!
Did you know that the trick to cutting brownies at any temperature without shredding them is to use a plastic knife?
Took me 40 years to figure this one out.
How many WW points are in one of these amazing morsels?
Aloha~ Funny how great minds work together…I have been craving a good brownie for awhile; I have made a few of your recipes~ always divine!! This one is so similar to one I happen to make last night …my search was for a recipe with coconut oil. Essentially, I just opted to use 1/2 butter & 1/2 coconut oil; then in my classic style I usually substitute WW Pastry flour, if reasonable. They were decadent. As with many cocoa/chocolate recipes, I like to add just a touch of espresso powder. The flavor had a subtle ‘je ne sais quoi’ ~ rich coconut. Give it a try…any excuse to try a new brownie recipe is good!! Mahalo Nui!!!
OMG–Wow! Made these last night (the beauty of using cocoa powder which everyone has around, eh?). These are seriously dark, grown-up brownies. Had em for breakfast this morning. Ruthie’s comment has me cracking up about WW points–think I gave that up when I made these!
I think these would be perfect for my son’s 3rd grade classroom Valentine Party coming up in a few weeks. Add a few sprinkles for the kids and they’ll be in love for sure!!!
I am one of those who really likes the box brownies, but hates all of the additives, and yet most bake-from-scratch recipes just don’t cut it. Thanks for posting this great recipe!
Apologies if someone already mentioned this (your ever-growing list of groupies is too long to read!), but Penzeys Spices has their own brand of unsweetened cocoa that I think is quite good: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscocoapowder.html
I made these yesterday as my first attempt at non-box brownies. I used my as-seen-on-TV “Perfect Brownie Pan” and these actually came out better than anything I had made in it to date. Huge hit at Game Night. Thanks a ton!
Like Shelley, my favorite recipe for brownies is the Ina Garten recipe. But…..I keep large packages of Ghirardelli double chunk brownie mix (that I buy at Costco) at home. I am on the funeral call list for our church, so they are my go- to mix for funeral receptions. I am always asked for my recipe. The secret: I use very strong coffee in place of the water that is called for; or a little expresso powder. I am going to try your recipe because it looks fudgy and delish. It may become the new “funeral brownie” :)
This has to be THE most comments I have ever seen on your recipes. I attribute it to two things…everything chocolate, and Jacob! This was the only way my mother would ever make brownies. Powdered cocoa rocks, I love a good recipe that uses it so that you can make it to your own level of desired sweetness. I myself, would rather taste an immense bite of pure chocolate as opposed to a mouthful of sugar any day! nothing short of awesome!
Thank you for this recipe. I got lost a few minutes ago, went to Shuna’s blog, swooned over her writing about chocolate, went somewhere else, saved a few sites I’d not seen before, then finally made my way back here to thank you, also, for the great ride. :)
I thought the link “fairly gritty” was going to be a picture of Jacob!
My own Jacob is now a 30 year old married lawyer, but still adorable.
Oh, also love the description of these brownies and will definitely try them.
I woke up, saw this recipe posted, and made a batch. Thanks! I used Hershey’s cocoa powder instead and they taste great.
I didn’t grow up in the United States so I really can’t stand Hershey’s cocoa, even if every Hershey’s recipe I’ve ever tried has been fabulous. Like Kelly (#183) I use Green & Black’s cocoa.
Deb, do any of your brownie recipes use honey? I’ve always wanted to make brownies with honey.
I made these this morning and had I looked at the “fairly gritty” link I would have had the answer to this question before now! The question was..does the cocoa/butter/sugar mix get liquid in texture because mine was still stiff and dense.So I’m guessing, from the photo on your link, that the mixture stays fairly gloppy and dense! I thought, as I was making them, that..oops.. I messed up this one! I was waiting for the butter to melt the mixture into a soupy consistency but this never happened. And it never got really hot, like you mention but this may have just been my bowl?
However, my story has a happy ending! Brownies were well received by all.
Until I tried Nick Malgieri’s Supernatural Brownies, these were my absolute favorite- now I alternate! These are ridiculously good and are so quick. Alice Medrich’s book Bittersweet has been my most beloved dessert resource for years. Her instructions are perfectly detailed and her stories are educational and fun.
I have been using Alice’s cocoa powder brownie recipe for years. I find that they are actually better the next day as far as texture is concerned. Plus you don’t have the cutting problem.
Her recipe for Bittersweet Decadence Cookies are awesome also and Easy to make. They’re my quick go to cookie/brownie recipe for any occasion. Less baking & cooling time. I am always asked for the recipe every time I bring them somewhere. They have that great candy top as well. And you can customize the nuts & chocolate chunks to your liking. Or even no nuts at all. Which makes them even richer.
Also, I really like the brownies in Martha Stewart’s book Cookies. It uses both melted chocolate & cocoa, so you still get a great candy top. Plus a technique of whisking the eggs with the sugar till pale in color. They are still very fudgy, a little less dense, but not cakey. I’ve seen this technique in a couple other recipes as well. And this is the only recipe using melted chocolate that I’ve ever really liked. Just thought I’d share this for all those brownie connoisseurs out there.
I made these this afternoon and they are absolutely amazing! I had a little trouble with the bowl-in-simmering-pot scenario because it kept trying to boil over, but other than that it was very easy to make :) and delicious! very dense and rich. got great reviews from the family :)
I made these today …. and then topped them with a 1/2 recipe of The Pioneer Womans Icing for her Texas Chocolate Sheet cake.. ( As if they needed to be any closer to heavenly ???) And I might have achieved Perfection … just saying … :) THANKS DEB !!
making these now! i’m wondering if the parchment paper treatment is necessary? can i just butter the baking dish and be done with it?
Thanks for another lovely recipe! I made these this afternoon and they were simple to make and so very delicious.
@Moni, I buttered the pan instead of using foil and they turned out great.
I made these the other day when I was craving brownies and only had cocoa powder in the house. Even with Hershey’s they are amazing! They are so perfectly fudgy and chocolaty.
By the way, I only ate a few before sticking the rest in the freezer. I pull one out when I need a fix. They have been in there for about a month and are still fantastic. It’s great if you’re watching what you eat but still want a little treat now and again.
LOVED them, they turned out perfectly!!!
thank you for another great recipe!
I’ve always preferred box brownies until I made these yesterday–this will be my go-to brownie recipe from now on. They are fantastic! I did the first part in the microwave and had no problems. Thanks, Deb!
This is a terrific recipe for comparing cocoa powders, both for flavor and for properties of Dutch vs. natural cocoa, which I’ve always found to be a mystery. Lots of experts agree the higher acid content of natural cocoa sets eggs sooner in batters (which may help account for the extra cooking times noted in comments when dutched cocoa was used); but otherwise the experts seem to be all over the lot on which is better, and when.
I made side-by-side batches, one with a high-end dutched cocoa and the other with Hershey’s ‘Special Dark,’ which is only slightly alkelized. Visually the difference was night vs. brown, as one would expect. The Hersheys produced a slightly softer crumb, and while the batches tasted noticably different I didn’t find either one superior to the other: They were just different.
I’m strongly inclined to get 4 or 5 different cocoa powders and whip up an equal number of brownie batches, then cut them up for a blind tasting among a crowd. The good folks at Cook’s Illustrated did that with various recipes and reported being floored that the NON-dutched cocoas (indeed, the cheapest of them, which looks to have been Hershey’s natural cocoa) got the best marks across the board. That seems hard to believe, but this recipe gives an easy and tasty way to find out.
Thanks John; that’s very interesting. Of course, my obsession (Valrhona) is the one ridiculously priced non-Dutched cocoa…
I was just reading about what makes brownies chewy in the most recent Cook’s Illustrated too. This recipe does sound delicious. While it does not boast that crackly shiny crust that appeals to my eyes, I think the deep chocolatey-ness will win me over enough to try these out anyway!
I read this post and then immediately made the brownies, and then I posted the recipe, too. They sure are something else…
Oh. My. Goodness. These just came out of the oven and I couldn’t wait more than 10 minutes to cut off a tiny corner..
These are absolute heaven! And *way* too easy to make…this could be dangerous
Baked these up this afternoon, and finally cut into them… Um, why did I wait?! They’re so delicious, and easy to make! Do I bring some in to my coworkers tomorrow, or save ’em all for myself and the beau? I’m thinking save ’em…
I have everything I need for this recipe in the kitchen. lovely! :-)
By the way, how long would these keep? Can I place them in the oven and heat them up when needed? I’m thinking of whipping a double batch and freezing 1 1/2 batches for future needs (LOL). Possible? Can be kept for more than 1 month?
I just love when I come across a recipe for which I already have every ingredient! Thanks for a sweet treat, Deb!
These sound devine. Why wait, I’m going to make these now!
Used up the last of my Valrhona on these today. Used the microwave method for combining the cocoa, butter and sugar. Super-easy and really, really good!
Made these the moment I saw them pop up on this site because I love brownies, had the ingredients on hand, and love box mix brownies!! Since finding out I’m gluten intolerant the perfect brownie has kept me trying unsuccessful, expensive, gf box mixes..but my quest is over; these were perfect! I just substituted gf flour and they came out like perfection!
Thanks!
what beautiful brownies! they look nice and dark and delicious!
Truly, you can’t please everybody. I baked this today thinking that my husband will be pleased because for me it is one of the best brownies I’ve ever tasted. Chewy and dense, I just love it! But when my husband tasted it, he said that it’s too rich, too chocolatety, bitter and definitely not for kids brownies! Oh well, next time I’ll be baking him the one in the box, I’m sure he’ll be a happy camper!
I made these with half the cocoa, because when I was in the middle of making them and measured my cocoa I only had 40 grams. Guess what. They were still awesome and cocoa-y.
Deb, will you please clarify the way to melt the chocolate, do you put the bowl directly on top of simmering water on a wide skillet (this is exactly what I did) or do it like a double boiler where the bottom of the bowl is not suppose to touch the simmering water??? Thanks!
These look amazing!! They almost look more like fudge than brownies (and believe me, that’s a good thing).
I have a brownie recipe from Maida Heatter, I think, which uses only cocoa and it’s fantastic! I love Maida Heatter. Everyone should bake from her books. This recipe whips up in less than 45 mins inclusive of baking time.
I just love the fact that I almost always have cocoa on hand. I save my good chocolate for fancy things like truffles and ganache.
Brownies are usually are made in my home as a quick sugar fix when I’m not wanting a very fancy dessert so cocoa is fine for me.
The brownies are so chocolaty and rich despite using just cocoa. I will try your recipe and compare the results.
By the way, you have such a great site. I’m truly smitten!
I made these today and they are fudgy and delicious. I did make them a bit healthier by cutting the butter in half and replacing the other half with five tablespoons of vanilla yogurt. They really couldn’t be better and I don’t miss those calories at all! Thanks for such a great recipe.
Deb, Valrhona is a Dutch-processed cocoa.
I would think those tests turned out that way because there are times when natural cocoa is best, with its more aggressive flavor. But there are times the less acidic Dutch-process is best.
I went all out and used the Scharfenberger cocoa powder. Surprised no one else brought it up. I am sure the Hershey’s would have been fine – this was just super dark and profound and almost completely devoured by 4 people in one sitting.
The other teapot tempest in this thread of comments is the whole wooden spoon thing. Geez, people are fussy. I used to worry about the whole cast iron pan issue-seemed unsanitary just to wipe it out. I finally got cast iron religion and not only have never looked back, I kick myself that it took so long for me to get cast iron. People have been using wooden spoons for how many thousands of years now though? GET WITH THE PROGRAM!
these look heavenly and will be baking them extremely soon… thank you as always for your amazing inspiration… x pam
Mimi pond: I can’t agree more. Scharffenberger is my absolute favourite cocoa powder. I personally really dislike the metallic taste of dutch-processed cocoa (V. included…) Natural cocoa actually tastes of chocolate, not of cocoa!
These are AMAZING! I ended up having to bake them for an extra 20-25 minutes, which had me scared, but they’re perfect now :D
Fudgy moist and dense brownies are incredible! I’m absolutely looking forward to trying this recipe… thanks for sharing!
These look amazing. The Thomas Keller recipe from the Ad Hoc At Home cookbook has stolen my heart. I use the Valrhona cocoa and then chop up a bit of the bar to add to the batter before baking. Soft brownies with little chocolate bites in them. They’re wonderful, but I think I’ll be trying these next.
Surfas, the L.A. restaurant supply/specialty food store has a 1 lb tub of the cocoa powder for $13. But, I’m sure after shipping, it’s not a great deal.
http://www.culinarydistrict.com/Products/Chocolate-Candy/Valrhona-Cocoa-Powder-1-lb
This look ah-maze-ing, I’m new to your blog but I’ll be back!
Ouf! Why did I only see this recipe after I made the emergency chocolate cake for my husband? Looks like a much better use of the ingredients! Oh well, will store this recipe away for future cake emergencies.
There are so many comments I couldn’t get through them all…sorry if I’m repeating this…but THANK YOU for listing amounts in grams, I’m in London and have gone out and bought cups but the grams measurement makes the shopping part easier!
I am living in Cairo this year, and your recipe for brownies hit a real American nerve. They are cooling on the counter now as the mezzuin sings the call to prayer. Since I have very limited cooking equipment and no 8″ square pan, I wound up doubling the recipe and cooking it in a small pyrex oblong pan. I figure that these will freeze well if my chocoholic son lets them get as far as that. I was extremely nervous when I pulled the bowl off the pan with the water since it really looked like the cocoa had seized. Can cocoa seize? Anyway, I soldiered on, and everything seemed fine once I mixed in the eggs and flour, but I will know for sure once they cool and we try them. As a note to the files, doubled, and cooked in the pyrex pan, this recipe required 37 minutes to bake.
The new CI magagzine has a brownie recipe too. I’m gonna take this as a sign that I need to bake some!
They were yummy!
Turned out to be just like a Swedish sticky chocolate cake :)
Deb, the *speaking of awesome” is most def awesome!! Thank you for always giving us a glimpse of Jacob: we are getting to watch him grow up, and change, and hair-adjust. SUCH a pleasure for us…
This is almost exactly like my mom’s brownie recipe. Except hers has leavening. And technically, the originally recipe called for unsweetened chocolate squares, but we always used cocoa as a substitute. I’ve never had a negative opinion of cocoa because I always thought her brownies were the best.
totally made them last night!!! so decadent and delicious! thx
This looks so good. I can imagine how good they would taste with a nice ganche on top.
Ah yes welcome to my world where Bittersweet rules. What a book, it should have been called ‘A Study of Chocolate’ :-)
I found this recipe last week through the link that you posted to shuna’s blog, and then a link she posted to lemonpi, and I have made them twice already–one batch for us, and one for a friend on his birthday. They are dead simple and the best brownies ever–no frosting or box mix necessary. One question–how did you get yours to cut so neatly? Did you chill first and use a plastic knife? I cut mine while still warm and they were a bit jagged…
This looks like a smaller version of my favorite brownie recipe. I think you should make a bigger batch recipe, because these delicious bites of heaven will be devoured in no time!
By the way, can this recipe be doubled and baked on 9 x 13″ pan?
These brownies are extremely rich! Maybe it was the high-fat European butter that is all you get in Cairo, but my son felt that they were even a little too rich. That’s never happened before…
Whew…JUST.WHAT.I.NEEDED! I made these yesterday and it was the perfect end to the weekend…and I used some “throw-away” coco powder that I had to buy, in a pinch, while out of town. I was just about to toss it…thinking…”why would I ever use this?! Well..they came out great, even with the less frou-frou ingredients.
…and they gave me the energy bump I needed to get through the last of the laundry!
I have a recipe that I found on allrecipes.com and it’s for vegan brownies. I love it! it makes great brownies whether I use dutch-processed cocoa or just natural unsweetened. I might try this recipe because of the pictures. but hubby and I are supposed to be dieting hahaha!
baby jacob is so precious! my brother and his wife had a baby last january 3rd. My first nephew! Boys are the best!
I’m making this tomorrow – it looks so easy and interesting too.Thanks for the complement..
Must try this recipe with gorgeous Green & Black’s cocoa. May top with roasted cocoa nibs if this is allowed. Re your cutting brownies dilemma – use a plastic knife. A friend told me this trick and it really works. Don’t know why, but it does.
Oh my god, these are amazing. Thanks for sharing! I also tried the eggs poached in tomato sauce on bread, and yum! I love you blog! Keep cooking yummy food!
I just made some brownies and was so dissapointed. I swaped butter out for oil and that was a huge mistake. I don’t know what I was thinking, but I’ve learned my lesson…and will perhpas try your recipe to make up for the aforementioned disaster.
WOW, these were really really good. Very fudgy. One of the things I liked was that they were so satisfying and rich that you didn’t need a huge portion. I used Hershey’s Special Dark, b/c it’s what I had, and I actually really enjoy that cocoa. It’s tastes much more expensive than it is. Also, I only had one egg on hand, so I substituted 1/3 cup applesauce for the other egg. It was perfect! I think next time I’ll do the same thing, even if to just lower the fat content since it didn’t alter the taste or texture. Thanks for putting this recipe up, Deb! A new fave!
Don’t know if anyone will see this way down here, but fwiw, I waited as you suggested until the brownies were completely cool and used a (very sharp) pizza wheel to cut them which worked beautifully. Delicious brownies, but I wouldn’t have expected anything less from Medrich or you.;-)
absinthe — Great tip! I will absolutely try that next time. I had mine almost frozen before I could get clean cuts, even with a sharp knife.
my little expat… — Pizza wheel! (See above)
We enjoy our brownies more cake like, Joy of Cooking book club is our standard. I do love how yours look, though. So dark and rich, rather intense…almost evil…in a way that only dark chocolate can be. :)
This is the first time I’m trying a recipe from your blog. I’m glad I did! These are delicious. I used Dutch-processed cocoa powder (I live in The Netherlands, it would be sacrilegious not to) and the chocolate flavor is unbelievable. They’re dense and chewy and… the best treat for a chocoholic. I baked them in a round 23 cm spring form pan since I don’t have any small square baking pans around, and they came out great, just not all of them exactly squares :) I just had a little trouble cutting them. The knife kept sticking in between the brownies. Next time I’ll put the pan in the fridge like you suggested, see if it makes any difference and use a sharper knife!
Thanks for the recipe.
Magda
Guess I am an anomoly in the chocolate lovers’ world. Because I really, really love chocolate and I am not at all dubious about cocoa. In fact, the best brownies I have ever made – the ones my friends drool over and request every. single. time. I come over for dinner – are made with cocoa. Hurray for cocoa! I think it all depends on the recipe, as you have so deliciously shown. :)
I just recently started reading your blog, and when I saw this recipe and realized I had all the ingredients on hand, I HAD to try it. Made them last night, and Oh. My. Goodness. These brownies are to die for.
I did have some trouble cutting them; next time I’ll follow your recommendation to bake them longer than 25 minutes, and also I’ll wait longer to cut them. (I did put them in the fridge, but got a little impatient and cut them while they were still slightly warm. :-)
Deb,
What other recipes of yours would make good Gift Kits? That is a great idea!
Sarah — I gathered some on this page around the holidays.
I’m a firm believer that one can never have too many brownie recipes on hand, and totally agree that cocoa-based brownies are usually unappealing. Can’t wait to give this one a try!
I loved these brownies! I took mine out a bit early so they stayed nice and chewy. I do wish that I used a bit of a smaller panthough, as I thought the brownies came out a bit on the thin side (I used a 9″ square pan).
Great recipe! I cut down on the sugar and baking time a little bit. They turned out fantastic and have a really nice rich chocolate taste. I have always been really skeptical about using cocoa, but you’ve converted me into a true believer!
I have recently bought Bittersweet and ca’t wait to try her recipes. I only wish there were more photos in the book. I just don’t care too much for a recipe when it doesn’t have photos! But given that it’s Alice Medrich, I might just have to suck it up and go ahead anyway. I have a favourite cocoa brownie recipe that everyone seems to love! And frankly, they can’t tell the difference between chocolate brownies and cocoa brownies.
Thank you very much for this recipe with grams!I’m going to try with brown sugar and spelt flour. :) Happy week
Hey Deb! Thanks for the wonderful recipes. Do you have a preferred cocoa brand? Yours looks so dark and luscious in the pictures. The mainstream brand I normally get at the supermarket always looks sort of pale and pasty to me.
This is almost completely flourless. I have almond flour and I think I will give it a try with that (not that I don’t have all purpose, but I worry about the almond flour going bad in the fridge)!
I am SO EXCITED to try this recipe! Jazz Hands!
Deb…Valhrona IS Dutch processed. David Lebovitz pointed that out to me on one of his posts.
Susan — Oh god didn’t we have this conversation months ago? I thought it had been concluded the other way. My memory is not what it once was, sigh.
I made these first thing Saturday and they are far and away the best brownies I’ve ever made. Ok, so I’ve made brownies from scratch exactly 2 times, but still! They are so moist, they’re like fudge. They’re dense in a good intense way, not in a heavy way. And oh my goodness are they ever so chocolate-y.
The only problem? After I baked them I went to take a shower. My chocoholic husband decided he couldn’t wait to let the brownies cool and came into the bathroom to inform me he had dug into them. I said that was fine. So what if a square is missing? Well I went downstairs to find he had oh so helpfully cut the entire pan of brownies. Sufficed to say they look nothing like yours, Deb. My heart broke a little after spending so much time making these bits of heaven that 1) he cut into huge piggy squares, and 2) were completely obliterated, all jagged edges and crumbs. And to top it all off, he didn’t take the brownies out of the pan before cutting, so he scratched my pan. And when I oh so gently made it known that he ruined my brownies, he had the nerve to get mad at me! I’m considering meeting with a divorce lawyer this afternoon.
Ok, not really, but I am still pissed.
I just stuck mine in the oven now :) *eagerly awaiting the little bell on the oven*
I will fully admit that I am the person who reaches for a brownie mix more often than not. Then I doctor them up with all sorts of chips or ganache. These however look absolutely incredible on their own and almost as easy to make. Must try asap. Thank you for sharing.
I loved this recipe! I admit, I lie to friends and family with my “top secret family brownie recipe” (AKA Ghiradelli Brownie Mix with a handful of chocolate chips).
This is nearly spot on to that recipe! I bet if I used Ghiradelli powder it would have been the same. FYI – I used Trader Joe’s regular cocoa powder.
I do wonder if canola oil was used instead of butter if it would make any difference?
Once again, another awesome recipe!!
look at all these comments! another amazing recipe. have abandoned any thoughts of starting a food blog as all i seem to do these days is cook your recipes. every morning over here in little new zealand fist thing i do, well after feeding a hungry 18 month old her porridge and making myself and hubby coffee, is to check smittenkitchen. continued thank deb, from me and all the friends who benefit!
Thank you Deb! This is the recipe I have been searching for the most amazing delicious brownie. Now I need to hid them from the kids…
Looks can be deceiving, I guess. I made these brownies at the last minute when my cupboard held nothing but cocoa powder. I didn’t have high hopes. And when you said their texture was like that of a box-mix…..oh boy, I had zippo hopes for them. BUT they were delicious. One little girl told me they were the best brownies she’d ever eaten. I made them again the next night, with a half tbsp of ground coffee. So thanks, you proved me wrong. If you want another excellent recipe..
http://www.epicurious.com/recipes/food/views/Fudgy-Chocolate-Chunk-Brownies-with-Walnuts-2990
I have to laugh..Yes..we did have this conversation a while back. I thought about that when I saw your post above and thought, I wonder if she’ll remember? Hey..I’m the 60yr old here, maybe it’s my memory. Nah… I wouldn’t forget the humiliation of David pointing it out to me on his forum..LOL!
I literally just served these and my family is singing my praises…!
Beautiful recipe and turned out superbly,
r.
John–
I love doing side-by-side taste tests In an older issue of Cooks Illustrated, they compared different brands of chocolate (wish I could remember the date.) They didn’t particularly like Baker’s Unsweetened chocolate (in the orange box), but noted that it was excellent in brownies. The one-bowl recipe on the box is my family’s favorite.
I have some cocoa in the pantry and am looking foward to making these!
Delurking because these are VERY similar to my fudgy brownie recipe, which is requested for the annual Superbowl party and is the only brownie recipe my family has ever known. It’s about double the quantities, though: 1 cup melted butter, 1 cup cocoa, 2 cups sugar, 4 eggs, 1 1/3 cup flour, 1 teaspoon baking powder, 1½ teaspoon vanilla, and ½ teaspoon salt. Mixed in order listed and baked at 350 for 20 minutes or so in a 9×13 pan.
I made yours tonight to test out the difference – this has a greater quantity of butter and cocoa and a touch less flour, and WOW! I thought my fudgy brownies were the best ever, but these might take the prize. The extra cocoa powder made them that much richer, and the extra butter gave them an even chewier texture. I might try to sub these in at the Superbowl party and see what the consensus is! Thanks for sharing, Deb.
I made these brownies tonight! They are delicious and will not last long! The recipe is a keeper.
We are so excited to try more recipes with cocoa powder.Yours sound so tasty! We just did a post on cocoa beans and learned that the cocoa bean was said to be introduced by the ancient Maya. They created a drink with it, but first they used it as currency (like money). Can you imagine working for cocoa beans! We decided we love chocolate so much that we just might do it.
Oh Deb. I almost wrote that these brownies were better than my family recipe, but then I remembered that you didn’t pick favorites with your brownies and I don’t have to either. But THESE. ARE. AMAZING. Who would have ever known that cocoa brownies could be so good? I’ve made them before in a pinch, but never this good. And I forgot the walnuts! Anyway, thanks again for a winner. As always, you present something delicious with a fresh perspective. And for other readers, I used Scharffen Berger and they were great/rich, but other chocolate would be ok too I think. Definitely try these!
i just tried these brownies and they were delicious! they were so quick and easy, it’ll be hard to justify buying box brownies ever again! this definitely goes on my ‘comfort food’ list :D
Deb! I am so happy that you posted a cocoa brownie recipe! I live in rural Uganda (and still have the audacity to try your recipes on a regular basis with the meager ingredients we have here in the midst of a 30-year drought – I plan on trying the roasted carrot and avocado salad for lunch today) and it’s difficult to get real chocolate. We do, however, have cocoa! I will make these tonight and use it to smooth away the hot day of dust, culture clash, and political intrigue. I heart the smitten kitchen!
These were so good. And a shout out to other celiacs who read this blog: You can easily swap the all purpose flour in this recipe for an equal amount of an all purpose gluten free blend (I used Gluten Free Pantry). They were awesome, and gluten free. Thank you Deb!
Bumped in here through foodie blog,and liked it a lot,u have an amazing space,awesome collection of recipes… Chocolate Brownies looks enticing…Got to try this…
Great going…Keep Rocking….
I made these while snowed in on Saturday, since they looked so wonderful and I had everything on hand. While I don’t have much to add to the comments already posted (microwaved the butter/cocoa/sugar mixture, used Droste cocoa powder, cut after 20 mins. in the fridge, turned out perfectly), I just wanted to share this ringing endorsement – they (minus the several I ate for “testing purposes”) were part of the food care package I took over on Sunday to a friend who had her first baby last week. She emailed me last night to say “Those are the BEST brownies I have ever had in my entire life.” So there you have it!
Jacob is so freakin cute. But you already knew that :)
Hi Deb, I really really hate to bother you, but the printable recipe still says “mendrich” with the “n”
Now on to chickpeas!
There is nothing that can be done about it. There is only one version of the post, and in that it is corrected. The print template has apparently just logged the earlier version. What matters is that in the print template, the recipe is correct.
These were wonderful. The only thing they require is a big glass of milk to make the heavenly experience of the perfect brownie complete.
Thanks for sharing.
Hi Deb, made these last night, they came out just like your picture (only I had to make them in a 9″ round pan as I don’t have an 8″sq one) – I added a dash of kalhua and as my 1/2 cup of flour came out as 88g, I used 76g of flour, and did a mix of brown and white sugar. Incredibly dense! I would class this as an “after-dinner” brownie, it’s very intense and rich. My other brownie recipe is sweeter and more kid-friendly. Having said that, my 1yr old had a nibble of your brownie today and definitely would have had a bit more… an aficionado already!
Have you tried the olive oil brownie from Traveler’s Lunchbox? Another different take but surprisingly delicious.
What’s with yr comment about jalapenos, btw? is that to do with the chana masala recipe??
these were really good. The kids love them ofcourse without any nuts and so do we. the batter was kind of thick and was hard to move around in my 8” square pan. Did I do something wrong. They were kind of thin, which was fine by me given the richness. But is that how they are supposed to be
Hi B — Yes, the batter was very thick for me too. Basically, it poured into the pan okay but then quickly stiffened up. This is just fine. I just spread it out and popped it in the oven.
These were perfect! Have you tried using a plastic knife to cut your brownies? I don’t know why but it creates very few crumbs and gives a nice, clean edge.
I made these this morning and after cooling for an hour, finally ate one. I have about 23 brownie recipes in a folder and/or bookmarked, but this is going to be my go-to recipe. They are so easy and so delicious. I ran out of ‘good’ cocoa and used the backup Hershey’s in the cupboard and the I think they’re perfect. They are a little difficult to spread in the pan, but I gave up on spreading them perfectly and they still turned out wonderful. I did the first step in the microwave and baked them for an additional 10 minutes. And I didn’t add the nuts. Perfect!
I made these last night, small bites are definitely the way to go on these.
Just made these with my daughter–home sick from school–and we decided that they are absolutely the best brownies we’ve ever made. I may never go back to making non-coca brownies. Thanks!
Can’t wait to make these! BTW always use a plastic knife to cut brownies. They don’t tear when you use a plastic knife.
I just made these and topped them with homemade chocolate ice cream. So rich, chocolaty, and fudgey. Delicious!
This recipe was fantastic (though I agree that you can never really choose a favorite brownie recipe) and they are delish!
Hey Deb, you’re doing great things.
Tried these out last night and was incredibly happy I did. I hope you aren’t offended that I used margarine instead of the butter (I wanted to make them non-dairy to be more compatible with my kosher lifestyle). I also decided to throw in some orange zest on a whim, and it was fantastic.
I can also see a little mint extract doing good things here.
Rather than checking with a toothpick, I just touched them and they felt and looked set. I was completely wrong. They were still batter in the center and the edge ones were kind of soft. It is not preventing anyone at work from ohhing and aahhing over the edge pieces. The center was thrown in the freezer to be cut into squares to be cooked into individual brownies as needed. I do not think that the batter will spread much. I keep cookie dough in the freezer to cook one or two at a time, and I love the crunchy outside and the warm, melty, not cooked batter inside.
And I will put in a plug for the Penzey’s high fat cocoa. It has become my standard house cocoa. I want to say $7/lb (without shipping). So wonderful in frosting as well.
Deb– thanks for including weights makes for much easier baking and fewer dishes to clean.
Do you know why the recipe specifically says to use cold eggs? I always thought it was better to use room-temperature ingredients when baking so everything gets incorporated easier without stiffening the batter. I wonder if using cold eggs here creates a different texture than room-temp eggs would.
this recipe inspired me to use the lamaison de chocolat cocoa powder that i have had sitting in my pantry. i have tried so many brownie recipes and the only one that i have liked as much as this one is the luxury brownie recipe from chocolateandzucchini.com (i do not include the nuts) http://chocolateandzucchini.com/archives/2009/01/brownies.php
Baked recipe i found too sweet, cooks illustrated i found not chocolatey enough, amy’s bread recipe i felt the texture was off….
i love the cocoa powder brownies but i am still searching for my favorite.
Deb, so smitten was my entire family with the recipe that I got very excited while at Surfas, the Culver City chef’s supply house, and bought both a pound of Valhrona and a pound of Black Onyx cocoa powder – satisfying both my twin bulk-buying and tightwad obsessions. (Wish you could go to Surfas!) I didn’t even know what the Black Onyx was, but after reading up on it decided to go half-and-half with the two powders for another go at the brownies. Even at half-and-half, they turned out BLACK as night and because the Black Onyx is lower in fat, I added a couple more T. of butter. This produced an intriguing, profoundly cocoa-flavored but less-sweet brownie. Husband liked the original better -whenever I alter a recipe not to his liking, he acts flummoxed. “Why would you change it?” If I made them again, I probably would only add a couple T. of the Black Onyx. It’s the kind of thing I will probably throw in the pot next time I make chili. Just fyi!
mimi — You should make OREOS with that cocoa powder. I’m nearly positive that the boxed version uses black cocoa.
Thanks, Deb! I think I have my next cooking assignment! I have decided, though, that the half-and-half Valhrona-to-Black Onyx ratio for the brownies is REALLY GOOD. I mean, hell, the Hershey’s is good. What could be BAD about this recipe?
What could be bad about your site? It’s my religion now!
These turned out so delicious, they barely survived the day at my house.
Thanks so much for sharing!
Deb – I think your comment to Eliz was meant for the Chana Masala post? Unless one of you plans on making a spicy version of these brownies. ;)
Thanks Dawn.
I think this will be our mother/daughter activity tomorrow. Except we’ll make them in a mini muffin pan so they’ll be brownie bites (otherwise they won’t survive until the weekend).
I’m going to use one of my hershey’s cocoa powders (have the regular and the special dark), but when I can scrape the money together I’m gonna spring for a few pounds of El Rey’s cocoa powder if I can find it.
Oh my goodness! These were wonderful! I have since discovering your website made the Mushroom and Brioche Bites (the were like crack! I couldn’t put them down!). I made the caramel pudding. Yummy. And now these Brownies! About 2 weeks ago all I wanted was Brownies and went into Whole Food and bought what I thought were the most wonderful Brownies EVER! Until I made these! My boyfriend and I have loved every last bite (though when I’m making them they made 9 per pan!!) I think if I cut them into 25 squares I would actually end up eating more! Thanks for the awesome recipes!
This is quite similar to the alton brown recipe for cocoa brownies which I just happened to make today. I don’t follow his mixing method though in favor for the king arthur one similar to Alice’s recipe – melting the butter and sugar for a shiny top. Yum. The AB recipe has a good bit more cocoa, two more eggs and six tablespoons more butter. Oh and about 1 more cup of sugar (split evenly between brown and white).
I made these brownies last night…they were delicous! Great recipe…thanks for posting!
I made these this past weekend and they were fabulous! I halved the recipe and cooked them in a loaf pan lined with parchment and they turned out great. I like that you have the weights on the recipe because I hate dirtying my measuring spoons/cups.
These look awesome. Have you ever tried Recchiuti chocolate here is San Francisco?
For me they took a bit longer than 25 minutes. I left them to cool overnight, and they cut quite easily and neatly this morning. This morning they seemed a bit “chewy.” Nontheless, I took them to work, but left them in the car (in the warm Hawaiian sun). When I finally brought them in they seemed improved. They were dense, but fudgy and wonderful. I used Ghirardelli cocoa I buy in bulk at the health food store. Thanks for the recipe!
Carolyn — Sigh, “warm Hawaiian sun”. Siiiiiigh.
I saw this post tonight, and I had to make them tonight! I love that this is a good “I need brownies on a Wednesday night, I wonder what’s in the cupboards” recipe, and they’re moist and chewy and very chocolatey! I had the perfect amount of cocoa left in the can, so I figured it was destiny. I used Dagoba cocoa. I used the microwave to heat the butter/ cocoa mixture and it worked out just fine. I checked every 30-40 seconds and stirred. I used mini-muffin pans, greased, to which I delivered heaping scoops of batter using a 1 1/4″ ice cream scoop (I got at the shop in Chelsea you’ve previously talked about when I went to visit friends in NYC- I am a dork and wanted a food-related souvenir even though I could easily get this item in the Bay Area :P ). I baked 10 minutes, rotated the pans, and then another 8-10 minutes.
I made these yesterday and they are really wonderfull. And, also important, very easy to make without going to a shop. Butter, flower, cocoa powder and eggs are things we always have in our cupboard. So perfectly to make this for unexpected visitors.
We had it yesterday with a bowl of fruit salad (mango, apple, banana, lemon juice), a very good accompaniment. The warm, dense, chocolaty flavour of the browneys combined with the slight tartness and freshness of the cold fruit, it just combines very well.
I made these today. Loved the dense chewiness and they definitely hit the chocolate spot but that’s still way too much chocolate for my taste buds. I’d probably cut the cocoa by a third or even a half next time. (I used Nestlé Toll House cocoa.)
Where was this last night when I was scanning my blogs for a new brownie recipe! Those look divine and exactly what I was looking for in a brownie! You know, not til you said everything about tempered bars vs cocoa powder in brownies did I think I was the minority! I always always have used nothing but cocoa powder. Just how I was raised. If a recipe calls for melted chocolate, I do the cocoa powder and butter/shortening/ oil route instead. Something about cocoa powder always seems to equal brownies to me. Not melted chocolate. This is a definite recipe to try though. Thanks!
Ok these are to die for! I made one batch to give away and was immeditaly requested to make another once the leftover brownies were tasted. My new go to. Thanks Deb!!
and just wanted to tell you how super super cute your little one is and how wonderful your blog is-it’s really one of the best and I look forward to your post everytime. Thanks!!
These were amazing! I even took the shortcut of melting the butter and cocoa mixture using the microwave and they turned out incredibly well. They’re moist and chewy and just the right amount of chocolate (although I also added some chips to the top of 1/2 of the pan and that was a nice addition as well, granted I have an insatiable sweet tooth).
Thank you for the wonderful recipe!
I just made these. And ate a tenth of the pan before they finished cooling. Man, these are GOOD. I hope they get slightly grosser as they cool, otherwise there won’t be any left for me to bring to our friends’ tonight.
We just made these – unreal! SO SO good! We split them amongst 3 friends, I got 5 pieces…and well there’s only 2 left. With the snow storm coming tomorrow, doubtful there will be any left by noon tomorrow. =)
I am so excited to make these! I bake almost everything from scratch, but I’ve always secretly preferred box-mix brownies to homemade. I’m so glad that I’m not alone, and that there is hope to make yummy brownies from scratch!
LOVED this recipe! The brownies were fudgy and delicious! I substituted the walnuts for chocolate chips and then topped with powdered sugar : ) and I did the microwave route to melt the chocolate and it worked perfect.
I was wrong, these won’t make it until tomorrow *leers at the three brownies she brought to work* I need to make a double batch next time.
I used the microwave method for the first step, it was easy and super fast–90 seconds or so and it just needed to be stirred so it’d smooth out. I’m going to try it with a different cocoa next time, the hershey’s special dark cocoa made them super dark (almost black) but the chocolate flavor isn’t over powering.
This is a great recipe Deb :-)
In the UK- Oxfam’s ‘Divine’ cocoa powder is the best on the market- it’s like a whole higher realm of chocolate..(and it’s free trade).. where other brands are dry dust, this one is as rich as snuff, moist, oily and dark….arggggggggglegh….
keep kitchens for men. R
Just made these — awesome!! Disappeared in record time when shared at work. I used Hershey’s Special Dark like many others, and they were perfectly chocolatey with a unique (to me), almost black color. Also added some leftover Andes baking pieces — I really like the sweet, bright mint and the dark, fudgy chocolate. I don’t like nuts in baked goods but always like a little texture/flavor complexity…. hence the addition!
Amazing! I used Droste dutched cocoa, they baked in 25 minutes, and were dark, deep chocolate-y. My 4 year old wasn’t a fan, but my husband loved every bite. Iusually make the CI brownies. I think these are more “adult”, not as sweet. I think my next dinner party will feature a brownie throwdown!
I have a pan in the oven now, using Hershey’s Special Dark cocoa, (looked like coffee grounds after the first step!), and some crushed Heath bars that I had in the freezer. We’ll be taking them camping tomorrow…if I can wait that long to sample them.
You read my mind. I have been looking for a great cocoa brownie recipe and these were wonderful. And I didn’t have to go to the store for anything (used Pernigotti cocoa powder)! I did mine in the microwave. I recommend doing it in 30 second increments and stirring each time to get the right consistency. Also, soak the bowl quickly because that batter is thick and unforgiving when dried.
I made these last night and added tart dried cherries and bacon. I could barely come to work today as all I want to do is snuggle the brownies until they were all gone…
Just made these this week and they were fantastic. I also found that I had to bake them an extra 5 mins. to have it set, and was a bit worried that they’d be overcooked on the bottom, but they turned out fine. The dense, fudgey, chewiness is perfect! It definitely is a more “cocoa” taste than a “chocolate” taste, which I like. I used just a regular grocery store cocoa, but I am living in Holland right now and am on the hunt for Droste. I wonder what a high-quality cocoa will do for the flavour….
Made them as planned for our lab meeting today. They are gone. :-)
Mine had to bake for 32 minutes to get set and just a little moist with the toothpick test –
I had a horrible time cutting them, even refrigerating for a while, but it did not seem to matter, the students gave two thumbs up…. and happy students make for a happy lab :-)
Made these yesterday, baked them for 32 minutes and next time I’ll bake them 5 minutes less as they weren’t exactly on the soft side:) I left them at room temperature and cut them today. They softened and are really great!
YUM! Just made a pan of these & my fiance has declared them my best brownies yet! Thanks! :)
Brownie recipes everywhere! I just saw a company highlighted on food network that makes a chevre brownie…kind of like a cheesecake brownie but with chevre. I must try! I think I will use this recipe for the brownie base and try it with the chevre filling.
Just made these on Monday and they were amazing! Thank you!
I don’t even have to eat your brownies to love them. you are so good with your words! can’t wait to try them and thank you so much for sharing!
These are ridiculous!!! If you are a chocolate addict like myself, then you must
make these. Very easy and quite honestly the best brownie ever. I made them with
Penzy’s brand Dutch cocoa and they are a true dark chocolate fix. Thank you for
this recipe.
Hella good brownies, and so (too?) quick & easy! I’m in MD, and these (along with lots of other baking & cooking!) are getting us through the blizzard. I melted the butter, etc. in a double-boiler, because it just makes sense. If you put a bowl into a skillet of boiling water the heat would just conduct directly through the base of the bowl and be much more likely to burn the mixture. In fact, I was sure that instruction was a typo until I read the comments!
Your boy, by the way, is beautiful. I have a 7-month-old, and it just gets more and more fun (even on the early mornings, I promise!).
Made these last night and they were INCREDIBLE! according to my boyfriend, best he’s ever had. i baked them for 30 minutes exactly and they are soft and chewy and fudgy, yum :)
Here’s the thing. I used to go to this place in Philadelphia that had giant brownies. they were over 2″ tall and about 3×3 square. They were the best brownies I ever had, and I cannot for the life of me reproduce them. They were very moist but not fudgy,and also not cakey and they were consistent all the way through. Of course that place closed, but I did ask for the recipe and they acted like they did not know where the brownies came from. But I know, they came from heaven.
I almost never make brownies from scratch because they never come out the way I want them to. But when I saw these and how easy it was to make them, I thought I give it a try. And OMG, they are so GOOD!
I just took these out of the oven and burned my mouth eating one, but it was worth it. Thank you so much this is my new go to brownie recipe, perfectly moist and dark with out being to sweet, yum! I am going to have to try these again with the mint candies and another batch with tart cherries which both sound amazing : )
I just made these…the snowstorm kept me inside all day. I found ours were a bit too oily. Perhaps I didn’t cook them quite long enough?
I like my brownies a bit more cake-ish.
Oh. My. Goodness. This is the best brownie recipe and/or chocolate dessert EVER!
I’ll have to try these sometime- though I’ve been using Mary Encinger’s Brownie recipe which was in the NYT (Nov’ 98) and haven’t looked back.
http://events.nytimes.com/recipes/8859/1998/11/15/Mary-Encingers-Brownies/recipe.html
Made these brownies today and everyone loved them. I’ve been looking for a brownie recipe to be “the one,” you know? This is it! Thank you so much :)
For the low-carbers and/or gluten-free among us, I made a killer adaptation of these…best LC/sugar-free/gluten-free brownies I’ve ever made.
Substitute Splenda for sugar (I used half Splenda granular in the bag and half liquid Splenda). I also substituted 1/4 cup almond flour (actually Emerald cocoa roasted almonds) and 1/4 cup coconut flour for the flour. I baked for 20 minutes — they’ll be dry if you overcook.
I also ground some sea salt on top, and they were spectacular! Approximately 3 carbs each for 25 servings (and they’re rich — 25 is a realistic serving size.) Enjoy!
I accidentally came into some black cocoa powder, and then this recipe dropped. Well, I’ve never made brownies before (because I am baking deficient), but this seemed an opportune place to start.
To balance the darkness of the black cocoa, I not only added vanilla, but also zest from an orange and some ground cloves. And then a generous amount of walnuts.
It ended up taking about 45 minutes to bake, and while the corner I nibbled was delightful and unlike any other brownie I’ve ever had, I’m waiting until they are fully cooled to see how the middle turned out.
these really were the best, thank u :)
wow these sound fantastic – and that list of brownie links makes me glad I have become a smitten kitten reader – so much good chocolate to catch up on
I’m so glad you posted these – I’d been intending to make them for awhile (having had them recommended to me after I complained no recipes measured up to the Ghirardelli box mix) and this was the boost I needed. They’re very good with just Hershey’s cocoa, which was my only option on a snow day, and I’m looking forward to trying again once I get some higher quality cocoa.
The secret to cutting brownies with clean lines is to use a plastic knife. Try it – you will be amazed!
Hi Deb! These are baking in the oven this moment. I used about a half cup of Green and Blacks cocoa and Hershey’s for the rest. I also no longer keep white sugar in the house, so I used 1/4 cup of brown sugar and 1 cup of turbinado sugar. Figured the heating would negate the texture issue. Super simple to make…except for the parchment lining! I had the durnedest time wrangling the paper into the pan. I thought maybe it needed something to cling to, so I sprayed the pan and then put the paper in. It kept popping out, so I sprayed the paper while in the plan, and tossed a spoon in to weight it down. When I poured in the batter, the paper shifted and folded…grr. There must be an easier way to do this…suggestions?
craved them.
baked them.
loved them!
Thank you for you dedication and creativity to your blog!
I just made these. They are ridiculously good. Keeping this recipe!!!
deb, the trick to cutting brownies without sticking is to use a plastic knife!
So, I found your blog because of someone else’s write up on the butterscotch sauce you posted back in December. After I read (and bookmarked) that post, I began browsing and came across this brownie post. I don’t know where I got this recipe – maybe epicurious.com – but I LOVE THESE BROWNIES! They are hands down the best brownies I have ever had, and I am so glad to know that others have discovered the joy of amazing brownies, too!
how funny- this is the exact recipe I use! (and alter to my own tastes).
I had to make these, just to see if it was possible to make chocolatey brownies with only cocoa. I used Droste cocoa and the gram measurements made everything so much easier, fewer utensils to wash! I needed to bake the brownies for 30 minutes and they were perfect. I mixed the butter/cocoa/sugar/salt according to the directions and couldn’t seem to get the mixture hot enough, so I finally put the bowl in the microwave for just a bit. I can’t believe what a wonderful recipe this is. The brownies are indeed very chocolatey using only cocoa. Thanks! I will definitely make this recipe again, it’s a keeper!
I made these as a treat last night and they were perfect! I’m usually a Baker’s one bowl brownie kinda girl, but I thought I’d give these a try since I can’t get Baker’s here in Germany. I did add the peanut butter swirl to the top and my huband and I couldn’t have been happier with the results! I do have a new favorite brownie and will be loyal until something else as yummy comes along :)
Did I do something wrong? These came out almost unbearably sweet. :( I should have halved the sugar…
I didn’t have an 8 X 8 pan to cook these in and didn’t have enough cocoa to make a double batch so I baked them in a 12 count muffin pan for ~30 minutes. Worked like a charm and they were delicious (especially with vanilla ice cream melting on top) thanks for yet another fabulous recipe.
I needed a quick dessert to make for a Super Bowl party yesterday and I went with this. I can’t wait to try out all of your brownie recipes, but decided on this one for yesterday. I realized this morning that I forgot the +2 tbsp of cocoa, but it didn’t change much. I used Hershey’s Natural Dark Chocolate. The only other change I made was to add 1 tsp of instant espresso. I thought the brownies had a wonderful texture and flavor. They had a crisp top/edges and a perfectly chewy center. Next time I will be more adventurous and try the spiced up ones!
These are simply sinful! And so good cut up into teeny tiny squares (1/2-inch cubes), tossed on a giant scoop of vanilla gelato and then topped with fresh whipped cream. Perfection! Thanks for the recipe!
I would love to make a brownie/marizpan combo. The Odense website recommends grating the almost paste and mixing it in with the brownie batter. I also saw a video where someone made a brownie in which the marzipan was swirled in.
Any suggestions? I would really like to make this tonight (so I can mail it to my son at college for Valentine’s Day). I don’t want to waste all the chocolate and almond paste with a mediocre recipe….so if anyone has a suggestion, I’d appreciate it.
I made these for an office potluck and they were a huge hit!
I misread my own handwriting/scrawl and only put in 3/4 a cup of sugar, but it turned out to be a selling point.
I may even have heard a student assistant cry when they ran out
made. twice in one day. 4 times in one weekend. once with walnuts. i think i need to try the version with orange zest. Morgan! More brownies! This time with orange zest please. i love my daughter.I love these brownies. Thank You.
I loved these and put them in the garage to cool I was in such a hurry to eat them.
I cut them into l” squares – they are treat I look for at the end of the day. I loved them with walnuts – I used the ones in the shell left over from Christmas. I used a mixture of Godiva and Herseys. Such a superior brownie.
Made these yesterday–they were amazing! FYI to all the people confessing about how much they love the taste or texture of box-mix brownies: the most recent issue of COOKS ILLUSTRATED has a new recipe for homemade brownies that have the same texture as box-mix brownies but a better more chocolate-y taste. As usual they explain very scientifically why box-mix brownies taste the way they do–it’s interesting! A very different-looking recipe than this one–the more the merrier!
I used to be a dedicated browser due to my sister’s recommendation of your site, but lately I have been using more cookbook recipes than online resources. Due to an intense brownie craving, I used the first cocoa recipe I found and pulled them out of the oven literally a minute before reading this post. Next time, I will definitely try this one.
I’m in love! I made these twice in one week! The second time I subbed
Oh my goodness; I’m in heaven.. I had some spare time today and decided to try out this recipe.. I’m sitting here and savoring the freshly baked brownies and they are AMAZING!!! *happiness* =)
I made these last night and while my batter didn’t look nearly as shiny they came out tasting great. Dense, fudgy, and oh so good!
Made them a couple times and doubled the recipe both times. Originally got them from here:
http://simplyrecipes.com/recipes/suzannes_best_brownies/
Although I used vanilla extract cuz some in my family don’t like almond extract.
The 40 strokes are a bit of a hassle (maybe cuz of doubling the recipe)… my hand hurts at the end… but well worth the effort.
Nothing beats them! and they freeze well too.
Love the way the dough ends up… nice and dense… easily moldable… shiny!!!
These were delicious! I liked how they were fudgey and chocolatey but not overly sweet, they had more in common with a good semisweet bar of chocolate than boxed brownies. Yum! And so easy! I’d bought some high-fat high quality cocoa a while ago and couldn’t use it as often as I wanted… now I know what I’ll be making!
Very hard to find a favourite brownie recipe, but I’m looking forward to making these and seeing if they are as good as promised!
yum! that brownie batter might have to be the most beautiful thing ever! I used 200g of butter as it didn’t seem as runny as yours. that may be from using partly brown sugar as I ran out of white (horror!) the brownie was delicious. I need to get some better cocoa as my husband bought some quite nasty cheap stuff.
Thank you! I have never made cocoa brownies before, but tried these (using Hershey’s) and they are so tasty! I have never gotten brownies so smoothly moist and it has that light skin-type-crust on top that classic boxed-mixed brownies do! Lovely recipe, thank you!
I made these brownies last weekend for a Superbowl party and they were a huge hit (to no surprise)! It also took me a bit longer to get done, but I don’t think anyone would ever complain about a brownie being too moist! Thanks for providing great recipes that I can always count on being delicious and beautiful to boot.
These look very doable, and should convert easily to gluten-free. I’m so glad I don’t have to choose between giving up chocolate and giving up gluten–it’d be too hard to decide! In my ideal world, brownies are a form of currency. ;)
These were too easy for words, but they didn’t rival the Outrageous brownies. They did take longer to bake than the reccomended time. I set them out on our ten inches of snow to cool down!
Hi Deb,
I’ve been reading your site for a few years now, and I really just have to say, I love it! The aloo gobi recipe you posted has been something I consistently make, as do I with one of the chocolate chip cookie recipes and they always turn out great! I made the brownies today and they were delicious – and pretty damn forgiving since I eyeballed some of the ingredients – I don’t think anything I’ve made with inspiration from your site has ever turned out badly, so delurking today to say a quick thank you! Cheers.
My husband and his friend ate 3 of these, EACH, last night. I think I’ve found my “perfect” brownie recipe. My other recipes almost always end up too cake-like, but these were almost like eating candy. So good! thank you!
PS – I made mine gluten-free with bob’s red mill all-purpose flour mix and no other alterations, lovely!
I tasted these brownies yesterday while babysitting for friends! At first glance, I thought they would just taste like your typical homemade brownies, which I like. But, what you said rings true for me: there is something about boxed brownies that i regrettably love! I regret it because I am a baker as well, I would never make a cake from a box! Anyway, the brownies were great! I dare to say, they were so much like the box of Ghiradelli’s brownie mix! But better, since they were homemade! I look forward to making this recipe my go-to when brownies are needed!
These were delicious. But the batter was SO THICK! I really think my right bicep is larger than my left after the 40 stirs. p90x out, cocoa brownies in. Love the site!
I made these the other night with Scharffen Berger non-Dutched cocoa.They took a good 35 minutes to bake. Delicious! Great recipe using ingredients I always have on hand. I’ll try it with Droste next time.
I’d like to know (since I just did it myself) how many people let the heatproof bowl sit in the hot water for a bit, then grabbed it with your bare hands to stir? Come on, how many? Ok maybe it was just me. :D
I used the microwave method to melt the butter – worked well, though the bowl was much hotter than I would have liked afterward.
Thank you so much for sharing this recipe and your experience with it – made a great Valentine’s Day present!
OK. Exactly the same as Katherine Hepburn’s Brownies but more Butter (1 Stick vs. 1 & 1/4 Stick) and 1/2 Cup Flour instead of 1/4 Cup , plus this calls for Cocoa Powder.
Jo — When three ingredients of seven (and six are standard in almost all brownie recipes) are different, we’re really no longer talking about the same recipe.
NB: NYC&B might have the Valrhona for *slightly* less. In other news, I decreased the sugar by 1/4 cup and added 2 TBSP of strong coffee. Nice. Very nice. No matter how much I stole the idea from Ina Garten.
Oh.My- These were awesome and so easy to make! Between these brownies and the crisp oatmeal white chocolate cookies, I am going to need to buy bigger clothes. No self-control here! And the caramel pudding. And soon the chocolate souffle cupcakes!!
Killer brownies! Super easy, super tasty. I finally got the difference between a cake and a brownie, the gooeyness in these makes the brownie!
A question: is there a reason why these brownies wouldn’t work in your Brownie Mosaic Cheesecake?
Ilana — Absolutely no reason they would work. At the time, my default “easy” recipe was the one I included.
I was skeptic about cocoa brownies, but they looked so delicious I had to try them. Was a bit late for work because they took a little longer than I expected to bake (my usual brownie recipe takes 17 minutes, these took nearly 40 – perhaps all that butter?), but my boss thought it was worth it, and so did everybody else – they got snapped up within minutes. Nothing like the smell of freshly baked goods to lure the entire office in…
Oh, and since this is my first post (long time lurker though) – I love your blog, especially the marvelous pictures which make me want to try out everything. Thank you!
I made these brownies as a surprise for my boyfriend for valentine’s day and we both fell in love! They came out PERFECTLY moist and chewy and cakey and…yum! One thing, I was short about a quarter cup of sugar, but they were definitely plenty sweet for my taste. This recipe is definitely a keeper!
Not that you need one more comment here, but these were seriously the best homemade brownies I ever made! And honestly, they were no harder than whipping together the boxed mix. Of course, I trained for an hour on my Wii Fit and then ate two, immediately eradicating any exercise benefits!
Okay. Just made these for the SECOND time in a week. But I tried Mimi’s trick (#328) and used half black onyx powder with half raw cacao powder, went gluten-free thanks to Paula (#376), used barely a cup of sugar, sea salt on top… INCREDIBLE!! Cooked about 45 minutes. It’s all about the course sea salt, though. And the Redi Whip. Thanks everyone!
I haven’t made cocoa brownies since elementary school, but tried these last night. I substituted most of the butter for coconut oil because we’re almost out of butter, and used whole wheat flour because that’s all we had. Delicious!
Somebody earlier mentioned the lacy coconut topping from Bittersweet… that intrigued me so much and I was thrilled to discover that on Amazon I could use the “search within the book” function to see a sample page. I typed “lacy coconut topping” and found the recipe. Yay! They were both great – brownies AND topping. Definitely took longer to bake than directed as others have said.
I made these brownies tonight and they were absolutely delicious, probably the best brownies I’ve had. I’m a dumb college kid who doesn’t know a thing about cooking, but I liked how simple the recipe was and how easy these were to make. The recipe is perfect too. The brownies came out super rich, very chocolatey (if that’s a word), and very soft-just how brownies should be. Thanks for the recipe!
I made these babies today and they are exactly like what you described.
Some changes that I made: I forgot to add the 2 extra tbsp cocoa (no biggie because they were still yummy!), I reduced the amount of sugar slightly (just a bit), I used 100g butter + 41g applesauce (as I didn’t have enough butter) and lastly I dipped each square into cocoa powder for a more bittersweet taste!!
Thanks for the recipe :)
I’ve just made these – they look great and the smells coming from the kitchen are fabulous. Can’t wait for them to cool down so we can tuck in!
How delicious! Mine weren’t as pretty — I couldn’t wait for them to cool completely — but they were so wonderfully fudgy and dense. Thanks!
ah! came here from the wednesday chef… this is my *go to* brownie recipe. esp since all you need is a tin of cocoa to achieve the same taste as a version with a melted bar of 70% dark chocolate – it’s too fabulous. alice medrich is truly a baker magician extraordinaire. honestly, if you haven’t tried her ‘new classic brownie’ recipe (http://tinyurl.com/yfbzf3m) with it’s remarkable freezer trick, it’s also *highly* recommended.
I’ve never been able to make decent brownies, but these were perfect! Picture here.
These are some of the best brownies I’ve ever tried, not to mention simple to make! They turned out fudgey, a bit chewy, and just perfect. We made sundaes with them – vanilla ice-cream and the amazing butterscotch sauce you posted about recently. Thanks!
soooo delicious, so much so that i had a huge piece as my dinner! Keeping them in the fridge keeps them fudgy. I made them in a circular pan, could be just as good cut in slices like cake
I just made these brownies last night (2 batches!!) they were amazing!!! I had originally wanted to make just 1 batch for a coworker who’s moving to New York this weekend, but as soon as my boyfriend smelled it he asked me to make another batch for him. They were so very very good, thank you for sharing this amazing recipe!!!
Oh, and your baby boy is just ADORABLE!!!!
We made these last night, and they were great! But you were right, they did take at least 30 minutes – maybe more – to cook through. Yum, and thanks!!
Just wanted to add that these are delicious brownies and I will probably only make this recipe from now on. However, next time I’ll be buttering the pan or lining it with parchment paper because the foil struck to the brownies (should have sprayed it…) and is making it extremely difficult to remove without having the brownies split in half.
I’m making these again for a dinner party tomorrow, but still haven’t gotten any suggestions on the parchment issue (popping out of the pan and sliding around…anyone else have trouble or am I just gimpy?
No, it is definitely slippery. (Might have missed your first comment, sorry.) Do your best to get them in and crease them (maybe with the back of a knife) into their respective corners. That way when you put the batter in and it wants to slip around you have a position for them that will be easier to rest them back into.
You could also wing it a little and just put a square of parchment on the bottom. You’ll have to make sure you cut well around the sides (still butter the exposed pan) and probably slide a thin spatula underneath the parchment square to remove them but it might be easier than the two sheets…
I made these last night and they turned out perfectly. I also had to bake them for a good 10-12 mins longer than suggested. Now I just need to divide them up to give away to neighbours so I don’t eat the whole pan!
Another way to cut out the vanilla is to use vanilla sugar, made by leaving a split vanilla bean in a jar of sugar for a week or two (or longer and keep refilling the jar).
This recipe is definitely a keeper. I was amazed at how every step of it unfolded to the tee, right from the gritty first step to the smooth finished batter.
Just a question – has anyone tried making the brownies with agave syrup instead of sugar? I don’t think the fudge-like texture would be achievable without sugar.
Deb, thank you for the suggestions :) Didn’t mean to sound demanding, just a little panicked about the impending paper struggle. I used the corners tip and the paper stayed put! Batch came out perfectly delicious!
Happy happy Joy makes me wanna make these thingies too and yes today, in a few hours, I’ll be in the store to get some Droste and Vanilla, wonder what kinda sugar I’ll pick. I nearly never do these kinda things, They look nice dense ‘n dark, hopefully a tiny bit sticky wet cause that is how I like good brownies, and yeah maybe some *sweet* wine too
Hi, Deb! Just wanted to let you know that I’ve made this recipe a few times, and everyone loves ’em! This last time I added some chopped chocolate chunks to the batter. All my fellow vet students inhaled them!
Hi Deb! I love, love, love these brownies. I’ve brought them into work a couple of times and they get devoured before lunch! Thanks for the recipe!
I have been searching high and low for a brownie recipe made with cocoa since yonks… i’ve tried numerous recipes (have been told that the results have been pretty good) but i have never been satisfied as they are never gooey or fudgy enough… i happened to land here today and your brownies look so fudgy that i’m just gonna pop into the kitchen to try them out… i think my search has finally ended… hopefully the result will finally satisfy me… thank you
I made these brownies for Valentine’s Day. Made brownie sundaes (with a fudge sauce from Lora Brody’s ‘Growing Up On the Chocolate Diet’) and must say it was devine and satisfied every chocolate craving I was having. We pulled out the remaining bars from the freezer last night and savored them again. I’m already looking forward to making them again. Oh yah, my boys (ages 7 and 3) want to make sure you knew that they LOVED them. Thanks for making yet another family fave.
As previously commented, I also used “dark” cocoa powder–the results were delicous! Mine didn’t look much like yours because I didn’t take much time to spread them evenly in the pan, thinking they would even out during baking. They kept their original shape, resulting in a strange looking top, but who really cares when they taste so good!?
i have made these three times in the last week! amazing!
These brownies are so fabulous I had to mention them on my blog (http://patriciaruelasguillen.blogspot.com). And it’s not even a baking or cooking blog!
Thanks for the great recipe!
Tricia in Phoenix
Awesome brownies! In addition to the taste, what I love about them is that they are somehow very satisfying. I cut my sheet of brownies into about 25 small pieces and I thought my husband and I would polish them off in a matter of hours, but we actually savored them over three days, and our neighbors and a classmate of mine had a taste as well. You know how sometimes, if a food is really, really flavorful (and rich), you don’t need to eat a whole lot of it – a small amount satisfies you? These brownies are like that.
This is the perfect brownie recipe i ‘ve always been looking for. Bravo from Rhodes island, Greece!
I will definitely give these a try! I am very fickle about my brownies! I have to say I just tried the one in the new issue of Cook’s and it was sooooo good! I wouldn’t call them “chewy” as much as dense, with a nice shiny top… and just delish!
This recipe looks a little easier though!
These are currently cooling on a rack! All this discussion reminded me of an amazing brownie recipe by Bill Sewell. I originally found it in Waitrose mag (an unbelievable supermarket in the UK) and made them immediatedly – they were sooooo good! A few weeks later I went for a job at his cafe and got the job. I got to eat those brownies whenever I wanted:)
i finally made them ….yummy…THANK YOU FOR SHARING!!
I made these this morning. I cut the sugar down to 1 cup. If you’re serving this to people who prefer chocolate over sugar, then 1 cup is enough sugar. I think if I make this again, I’ll keep the original amount. It is very chocolatey and dense! The brownies fell apart a bit when I tried to cut and separate them. I may have to freeze them too, like you, Deb, to cut them better. I’ve never made brownies with cocoa powder before (I used Hershey’s), but these were surprisingly good and easy to make. It’s a keeper! Thanks, Deb!
These are hands-down my new favorite brownie recipe!
I made these yesterday and my family (4 people) already finished them off! My younger brother had 8!
x
Yum! Thank you, making second batch right now!
These look delicious. Has anyone tried making them vegan? I’d like to try this replacing butter with oil and egg with flax seed. Anyone think this would work?
I’ve been linked to your blog by a friend who felt it was worthy of sharing. Now, I can’t stop going through the archives! Then you mentioned ‘cocoa’, I was sold so I made the brownies last night, and they were amazing. I brought them to work this morning, and they were gone in less than an hour! I also added an extra 10 mins to the time mentioned on the recipe.
Thanks for sharing!!
Making these lined my insides with cozy. They are the easiest, cutest brownies I’ve ever eaten or baked.
I just baked these. One word: DELICIOUS!!! They were easy-to-make and perfect because I was going to make a brownie recipe from a cookbook of mine but then discovered I didn’t have any chocolate. Only one bowl dirty as well.. *sigh* I’m in chocolate heaven. They were dense and dark and all that a brownie should be. and with NO chocolate?!!??!! Unbelievable…which is probably why I’m in self-denial (i.e. it’s fine if I just eat one more of these incredible brownies because they’re so good and easy they can’t actually be there so they’re not even existing which means I’m not putting any calories on). A very, very, very good deal all around, Deb!!! I cannot thank you enough.
Also, btw (for those of you who are interested) didn’t use any vanilla extract because I didn’t have any in the house, used room-temperature eggs and also only had one brand of ordinary cocoa so had to use that. And didn’t have any nuts…Result? FANTASTIC!!! So don’t be put off if you haven’t any vanilla, nuts, cold eggs, etc. They will still be out of this world =P
I have never cooked from a blog recipe before, and after spending a while baking a tasteless (but light, moist and great textured) Spice Apple Cake, from the Sono Bake book, the day before I wasnt intending to break that tradition. However at 8.30pm my six year old son, who was meant to be sleeping, comes down to talk to me and on the journey down bumps his head. My only option – bake brownies. I only had cocoa and recalled reading this recipe so out came the bowl and “hey presto” we had brownies. I winged the measurements (UK based, scales had run out of battery and only had some cup measures) and only had a much bigger than suggested baking pan. What did I come out with – very, very good dense and fudgy brownies that were eaten as soon as cool and worked magic with the bumped head!
I really wanted to whip up something chocolate-y for afternoon coffee, but upon immediate inspection of my pantry, I found out that I didn’t have any chocolate. I did have, however, some fabulous cocoa powder, and let me just say: these brownies are sinfully divine. Enough said.
I’ve been wanting to try these as they look like the perfect sinful brownie and with bf looking for a late night snack, have them in the oven now! A little worried about all the bubbles at the top? I assume that’s air and not flour? Thought I mixed well enough with the 40 strokes..but I do have cooking issues…lol. Anyway they will be out of the oven in 5 minutes and the house smells delicious!! Can’t wait to try them :)
These are FABULOUS! They brought me out of lurking to post. I’ve made about seven recipes from your blog and have loved them all, but this one, mmmmm, this one is it. I am one of those box brownie people. One summer I made a different brownie recipe each week in the quest for the best, and nothing could beat the boxed Pillsbury to me- until now. These are sooooo chocolaty and fudge-like. My only regret is not doubling it to a 9×13. I microwaved the first part for 1 minute and it worked wonderfully. I used Hershey’s cocoa (don’t ask how long it was sitting in my cupboard) and they are divine. Thank you so much for this simple, DELICIOUS recipe.
I’ve made these about 5 times since the recipe was posted and it has replaced the Baked brownie in my house. Amazing.
Okay, made these for my friends today. Also made a variation with added espresso powder, and drizzled caramel on top and sprinkled the nuts on top so that it would be similar to the turtle mocha at Caribou. My friends could not stop talking about them!
I baked these for my friend this morning, and they turned out absolutely PERFECT! She looked totally blissed out when she bit into them.
Mind you, they were the first batch of brownies I have ever made that actually cooked through as well; I was SO happy when I lifted them out of the pan :’D
I think this will be my go-to brownie recipe for sure! :]
These were excellent – like little squares of dark chocolate fudge. (I think I may have underbaked them a little. Yum!) I totally agree with you on portion size. They’re so rich that the smaller squares just hit the spot. I’ve been debating about making them again with a pinch of coffee powder a la Ina Garten. Do you think that would be too much?
That pizza cutter idea was brilliant! I’m so doing that with the next batch!
Is there any chance of using oil in this recipe instead of the butter?
I would really like to make these but I need them to be non dairy…
Brurya — Someone emailed me last week about trying it, I said go for it, she reported back yesterday that she couldn’t even tell butter was missing!
For anyone who commented about veganising these, they are way easier to veganise than normal brownies. Brownies using chocolate need lecithin to bind the whole mix together, I don’t use eggs in my cooking so whenever I replaced the eggs in those recipes with a powdered egg replacer, like Ener-G, they didn’t work. So I switched to tofu, which may sound gross but it works and you can’t taste it at all. These use cocoa, and have a lower fat content so a powdered egg replacer or anything you usually use in cakes, etc. would work. You may want to increase the flour a little though, to give it a little more binding power. Or just use tofu. Again, you can’t even tell.
I was just about to come on here and tell you I made them with oil and they came out amazing…
Thanks!
so glossy and beautiful! very happy with results.
Hi Deb.. just wanted to tell you your fantastic :) At the risk of sounding lazy … has anyone tried having the mixture beaten using the mixer instead of a wooden spoon? and if one were to use the wooden spoon, is the 40 strokes crucial? never made brownies before..
Utterly fantastic. Yum. Thank you so much.
I was just discussion on a forum with someone about the virtues of flavour with chocolate when it contains cocoa butter as in a GOOD bar of choc or like in this recipe just using 100% cocoa….I remembered seeing this post of yours a while back
…it was only just now that I realised (came out of the discussion) how Flavour & Fat are crucial…and my conclusion that chocolate & cocoa butter are necessary for optimum chocolate flavour…Cocoa butter plus fat in a recipe and here’s why…
…research carried out at the University of Nottingham of people being given liquids to drink that contained 5%, 10% and 30% of fat and at the same time their brain was being scanned by MRI scan to find out our brain responses. When the 30% fat (equivalent to double cream) was drunk the brain reacted the most. Our brain reacted to the 5% and 10% fat as you’d expect but with the 30% fat there was further areas that were stimulated, the area that detects texture and the area of Reward also reacted. The “Reward” part of our brain is stimulated by high FAT…I know it’s no surprise to us foodies but good to have evidence though…
Just made these brownies for my mom for Mother’s Day. She really liked them and I did too. Also, loved how easy they were to make. Really not any harder than a store bought mix and so much better tasting.
I’m not sure what I”m doing wrong. I’m not a novice baker and I’ve successfully made the Epicurious cocoa brownie recipe with good results but this one eluded me. I haven’t eaten them yet, but they don’t look or feel very promising (just out of the oven). I followed the instructions fairly precisely (I think I left out one tablespoon of cocoa powder but I don’t think that should have been make-or break. After 18 minutes there was a big bubble in the middle of the pan and when I took the pan out the texture was very firm and springy. I’ll let them cool and see if it improves …
These brownies.
Wow.
They are as close to perfect as I’ve ever made at home, and better than 90% of brownies out there. It’s like a brownie from your favorite cozy, neighborhood, awesome chef restaurant that you’d get smothered in vanilla ice cream. The rich fudginess of the brownie doesn’t prevent it from having a crumbly top (the definition of a brownie, of course), and flouriness to hold it together, it’s not sticky. It’s not fudge, but it’s definitely chocolate. I used regular Hershey’s cocoa that I’ve had around for ages since everything uses tempered chocolate now, and it was still good without being organic or whatever quality.
One thing is that the batter is very thick and a little unwieldy, but with practice I think one could get the hang of it. I initially used a Le Creuset spatula to stir the batter and understood why a wooden spoon is best here to stir in the egg. Though it was hard for me not to beat the eggs first. It’s something I learned is always necessary to activate or mix the proteins in the egg.
Thank you for posting the best simple, home-cook, yummy recipes. You need to publish a Smitten Kitchen compendium. Many of your recipes have become household classics (tomato butter sauce which I make many times a month, and mushroom bourguignon for instance).
brooklyn baker, did you test them with a toothpick before taking them out? Mine took 30 minutes rather than 20 or 25. For me the timing was definitely an experience, instinct thing. The bubble is interesting since mine were so thick that only small bubbles formed. They’re definitely dense brownies. How did they taste?
Wow! I made these on the weekend on a whim and they were perfect. I used hazelnuts instead of walnuts. Brought them in to work this morning and everyone is very, very happy about it…
OK, I love these brownies, and I have made them 4 times. The first two, they were amazing. The second two, the butter separated out while I was stirring them, and after they were cooked, they were so hard I could lift the whole thing like a brick from the pan. Luckily, I live in rural rwanda and the other foreign staff here will eat anything with chocolate in it (they insisted on calling it chocolate toffee, and it was gone in a few minutes). Thoughts on what I’m doing wrong? Has anyone else had this problem?
This is years later, but I wanted to note that I too had an issue with the sugar/cocoa and melted butter separated when I removed them from the heat. I suspect the problem is that, even using a double boiler, the heat was too high, and the sugar seized. What I did was give the mixture a little time to cool off, then started stirring vigorously. The cooler it got, the more the butter re-incorporated itself into the mixture. The rest of the recipe proceeded as described, and the finished product was delicious.
These are sitting in my oven right now and I just cannot stop eating the batter from the bowl. I seriously had to throw some soap into it to get me to stop. You need to put a health hazard on this recipe, Deb! The raw eggs! The Salmonella! The Horror!
But more seriously, this recipe is great. One bowl? Cocoa? I’m absolutely in love. This will surely be another hit in my house!
Oh and I also second (or third or one hundredth) the microwave recommendation. My bain-marie was taking forever, and I just gave up. 20-30 seconds in the microwave did the trick just great!
Tried with no nuts, instead adding 1 tsp of cinnamon and 1/4 tsp of cayenne. Spicy and delicious!
I have made these a couple of times. They are even better after they sit for a day or two. Less bitter and more wonderful — Laurie Colwin once wrote an essay about a chocolate dessert that improved greatly after sitting for a few days (and see today’s Feed Me piece in the NYT about brownies, which suggests the same).
I never cared for brownies much because the ones I ate out were always either too hard or cakey. Studying this recipe convinced me that THIS may be the brownie I’m looking for, less flour, more chocolate. Boy did it turn out just the way I like it… I was licking bits of batter and later crumbs off the parchment.
I had no problem with using a silicon spatula all the way. I used the black gold Valrhona cocoa and castor sugar to up the bitter and tone down the sweetness.
This is the first baked good out of my new oven and it’s THE thing on my mind everyday, my boyfriend and I rationed ourselves to a maximum of 2 a day. Hiding it in the freezer doesn’t help… need to make more this weekend!
I made this recipe for the first time this weekend and darn are they fudgy! I always think I like fudgy brownies, but then when I’m eating them I think I’d like them to be cakier. I baked these 27 minutes, until an inserted toothpick came out with just a little bit of batter, but now I think they probably could’ve used another 5 minutes in the oven.
I was intrigued by these brownies because you described them as being like box-mix brownies, but I don’t think these are box-like at all. I think these are much more fudgy with a much more chocolate-y flavor. These are still good, just not my favorite, I wasn’t prepared for how rich they’d be!
I just made these brownies a few minutes ago, and well, they taste like cocoa brownies and to be quite frank, I don’t like choclate brownies. I’m sure they would be lovely if brownies were your thing, so I hope my parents like them.
I made these brownies (at 1am last night – go figure) and they were absolutely wonderful! I reduced the sugar a little and increased the quantities by 50% because my baking dish was too big, and baked them for about 30 minutes. They were super fudgy and delicious – thank you for another great recipe.
My friend Lauren made these brownies for me after I gave birth. They were so good I snuck around and ate all of them before my family realized I had brownies in the fridge. LOL!
I finally asked her for the recipe and she pointed me to this website. I just made a batch, cut them up into 20 pieces, and promptly ate 3. Now I feel bad, but I want more! Great recipe! And lovely pictures.
I made a double batch for the family- gone in about 2 days!
hey, these brownies look so so so good!! im from india and am a vegetarian. so no eggs are ever brought at home. i have managed to find an egg replacement (u know the powdered stuff that comes) after a lot of searching. do u think it will work here? i so wanna make these! pls gimme ure opinion on the replacement.. ive never used it and m hoping it works reasonably well.
AMAZING. Amazing.
These are phenomenal — they earned raves and groans of appreciation all around! This is definitely my new favorite brownie recipe. :)
Mmmmmmm! I adore these brownies and will eat them for breakfast lunch and dinner! Wowwwwzaaars :)
Hello Deb,
I’m helping with a friend’s wedding and I decided to make these brownies for the reception. I have to make 200 brownie pieces. I spoke to a pastry chef and she suggested I use chocolate ganache as a topping for the brownies. Do you have any suggestions on how to make this come out beautifully? I’ve made the recipe about four times at home, but never in large amounts as are needed for this reception. Thank you so much!
Sincerely,
Denise
An anecdote:
Some time ago, when I Thought I Knew Better Than Everyone Else, I’d left my childhood home to live with A Very Bad Idea of A Boyfriend, and my parents and I didn’t speak for months that turned into years of very brief visits and clipped words and too many If You Don’t Approve, Get Away From Me’s.
When I ultimately decided that Yes, It Was A Bad Idea, and called them in the middle of the night and asked them if I could come home, they were there as though they’d had the car gassed up and running from the moment I ran away.
That night, in the silly hours of the morning, while dad watched the Weather Channel and dozed off, my mom made the brownies she’s been making since as long ago as I can possibly remember. While I sat in my childhood room and cried my silly heart out because First Love is Stupidly Cruel, my mom made me brownies, and when she brought them to me, still warm from the pan, we curled up on my childhood bed, and she told me Everything Would Be All Right, and sang me the same lullabye she did when I was a baby, a toddler, a gangly middle-schooler, and even an angry and sullen teenager who hated everyone.
The brownies tasted like every celebration, every snow day, every late summer night, every sleep over, every relaxing end to a long day, and every warm and comforting hug I’ve ever known. They were since dubbed Nostalgia Brownies, and they are, without a doubt, the one thing I’ll always associate with the love of my mother.
And they always had been, and always will be, made with cocoa.
These were delicious! A co-worker of mine brought them into work last week, and I asked her for the recipe. I made them just now and added red chili powder for a little kick! Was a beautiful recipe and fun to make. Thank you!
Another fabulous recipe. Made with Hershey’s cocoa, I used the microwave instead of the double boiler method, and a silicone spatula rather than a wooden spoon. Mine baked for 24 minutes, just so they are solid, yet retain that unbaked gooey-ness that is beloved in my household. Thanks again Deb!
I really like brownie but I have never been able to make it before – it always turns out cakey and doesn’t taste rich and chocolatey and doesn’t cut well. And then I googled for brownie recipes and this came up. I made a few modifications: I added 3 medium size eggs instead of 2 large ones, I used 145g butter, 90g cocoa and I put it in a slightly smaller dish and baked for 10 mins on bake then 7 or so on fan bake. It was amazing. It is definitely a keeper and it was so easy! I didn’t do the whole thing with the skillet, I just heated in a saucepan over the stove and I didn’t have to line a dish with baking paper, I just greased it well with grapeseed oil (any vege oil will work) and it came out neatly. My new favourite recipe, and im looking at your other ones too!
These came out beautifully and deliciously! Cut into 20 pieces, with a small scoop of coffee ice cream and a drizzle of caramel, these were a great hit with our dinner guests.
I made these a few nights ago and they were out-of-control delish!I put mine into silicone brownie mold and baked for 20-25 minutes, they came out perfectly! Thank you for the great recipe!
Forgot to mention I added 3 T. of finely ground deep-roasted coffee and the result was, as mentioned, superb!
awesome!
these are fabulous when mixed with 1/4 oz of good weed
this is my new favorite brownie recipe. they came out really moist and fudgy and chocolate-y! i used dutch processed cococa but i plan to use natural cocoa next time to see the difference. anyways, these were good my brother always asks me to bake them! thanks for this recipe! :D
new favorite brownie recipe, LOVED them
I just tried these, and they turned out wonderfully!
Thank you for the recipe. I baked brownies last week and it was really delicious.
These are so awesome. I make them on a nearly weekly basis. Today, I was out of granulated sugar, so I tried out using 2 1/2 cups of powdered sugar. Before even adding flour, the batter was thick and dough-like, so I used only 1/4 cup of flour. They’re in the oven now! They may turn out a bit off, but I’ve never had a BAD brownie, so I’m not too worried.
I made these tonight. They are divine! I was missing the vanilla but substituted it with almond flavoring then added some marzipan on top to keep the theme. It is good but it doesn’t need any extra sweetness so the marzipan actually put it over the edge a bit. Thank you so much. I have a feeling I’m going to make some friends out of my enemies when I share them. I fear I’ll make enemies out of my friends when I run out…
This is an amazing recipe – thank you so much for sharing! I do have to add that I have found that Scharffen Berger Cacao Nibs are a spectacular addition in place of nuts.
The brownies are divine! I used a high fat Dutch processed cocoa from Penzys, which was fantastic. Also, I find that a. you must not skip the parchment step and b. if you freeze them for 30 minutes you really do get great, even cuts which provide for an excellent presentation (and who isn’t a sucker for a pretty packaged dessert?!)
i wonder how those would turn out if i added some chopped dried tart cherries and slivered almonds into the mix.. maybe with a pinch of cayenne? would it be too much?
hello! can i use hershey’s special dark cocoa in this? i’m dying to make it but i’m not sure if my available cocoa would be okay for this. do i need to adjust the measurement if i use it? thanks!
Hi, first time to visit and I find this brownie recipe posted on my Mom’s birthday (a good omen). Always use cocoa but I do find brownies to be tricky and as I’m not a fan of the boxed type we do not have brownies often. I just had to make these tho, and I did read many of the posts before beginning to bake, was worried as others about the texture of the whole mix early on…Took out at twenty minutes and threw some sixty percent cacao chips on top and spread them for an icing as they melted… cooled in fridge and cut with a plastic knife per a comment here. OMG. they are so chocolatey, just decadent! As MacArthur said, “I shall return” here, again and again.Thanks for the recipe!!!
K, just found this blog and I think I love you.
Anyway what I was going to say was, cocoa is *the best*! This passover I was forced to figure out that you can make any chocolatey thing way better with cocoa instead if you cook it up in a sugar syrup first, use way too much butter and almond meal. I think I might have invented that so basically, you’re welcome.
I didn’t have any cocoa for some reason, but really wanted to make these…what I did have though was some natural hot chocolate mix, which was basically cocoa and sugar with lavender and orange extract. I omitted the quarter cup of sugar and it turned out delicious…YUM!
I just made these last night on a whim and they were great! Way better than my Better Homes and Garden melty baking chocolate standby. When I woke up this morning, most of the pan was gone….
Best brownies I have ever made/eaten! The only cocoa I had in the pantry was Trader Joe’s and it worked great. I am going to experiment with crushed peppermint candy for a topper. YUM.
made these to send to iraq (my brother claims brownies are the only thing he’s ever baked and it’s his birthday). evidently butter and margarine spoil in transit so i subbed butter flavored crisco sticks. tastes great! only difference was it didn’t get all gritty as the recipe predicts. now the post office dudes have put in a request…
I’ve made these 3 times now, with a couple of modifications. I’m currently dairy and soy free (baby boy has an allergy), so the first time I subbed out oil (safflower) for the butter. They were nice, but my husband found them a little less sweet then he likes (he’s a box brownie fan). The next 2 times I continued to sub out the butter (I miss baking with butter!) and subbed 50% brown sugar for granulated sugar (and added a couple of tablespoons), to give a bit of a stronger flavour. They are a definite hit!
I should add – I used a stand mixer to make these and I didn’t heat anything (since the oil doesn’t need to be melted). Also, I didn’t use nuts (not a fan in brownies).
Like Julia I also just made these to send to my brother in Iraq–unlike Julia it didn’t even occur to me that the butter might spoil on the way! Yikes! Um, I guess I will tell him to smell his food before he eats it!
But they are amazing, perfectly bitter sweet. I am surviving on bites at a time–my husband wants something salty to balance them off. I’m thinking brownie bites with a peanut butter topping are in our future. Thanks for an awesome recipe!
These are fantastic and were a Thanksgiving hit. :) I made a few very small changes and included a post on them in my blog, and would like to link to your picture of the “gritty” stage. I’ve included links to your main page and to this recipe, and given the link to your photo credit, but please please please let me know if you would like me to remove the link for any reason. Thanks for another wonderful recipe, can’t wait for your book! :) -christine
Oh my gosh, DEB!!! I’ve been eyeing this recipe for a few months and finally got around to making a test batch this afternoon. I even splurged on fair trade vanilla and cocoa for my very sweet coworker who’s going through a rough time right now. I dug into my test batch to be sure I did it right and I’m pretty sure I’ll never eat another brownie again. I’ll probably take these to my work Christmas party and let these be the go-to for friends’ birthdays. And since they’re so easy to make, I’ll probably just always have them around.
Suffice it to say, you are the woman! :)
I just tried this and I really liked it. It’s fudgy and soft.
I did tweak the recipe a bit. I made it for my friend and she doesn’t like dark chocolate so I added 1/4 cup more sugar so 1 and 1/2 cup altogether and I also added milk chocolate in the batter so there’s chocolate “surprise.”
I wanted to try sea salt instead of normal salt and it was a bit salty so I”ll stick to normal salt next time or just use 1/8 teaspoon for sea salt.
But altogether its on my top brownie recipes and I’ll just eat it with milk to lessen the impact of the salt
My boyfriend just disgustngly licked all the batter off his fingers. I am pretty sure I am going to break up with him b/c I am pretty effing grossed out… But…nonetheless, they are in the oven and the batter in itself was amazing. I added Fluer de sel because I used margarine. I am sure someone is laughing I used these together. I can’t wait for the brownies to be done.
Deb, you are my favorite food blogger, hands down. I go to you first before any other site. Please keep up this amazing work of yours. I am now onto Oatmeal Cookies sans icing and filled with marshmallow cream. Umh.
Hey there! Is there any tip/trick you use to get your brownies so flat? Mine rose a bit in the middle and there was no way I could slice them so neatly :/ Still delicious though! TIA
Grace — Not sure why yours puffed, but I always get my brownies very cold before cutting them, makes cleaner lines. Also, I’ve learned from readers over the years that a plastic knife also cuts brownies very nicely, but I haven’t tried it yet.
Came to compare a cocoa brownie recipe I tried a few days ago with any you may have. Well, well, well… the recipe posted is the same one I found on an web search. And it was FANTASTIC! My cookies came out delicious and fudgey with a wonderful crisp sugar topping. Thank you for the insight.
I live in Shanghai, and threw these together this morning to bring as a Christmas offering to my Chinese colleagues. They disappeared before I even got to try one, and everyone keeps coming up to me and asking, “where did you buy them?” Thank you Deb!
Instead of slicing bake and forth with a serrated knife to cut through the crusty top layer I decided to press the knife in instead and it cut them into perfect little squares! Still not sure why they rise though, but I’m not complaining too much cos it tastes great! Gonna make another batch today (:
I just put a batch in the oven… no fair! the batter comes out of the bowl too cleanly… nothing left to lick :-(
I can already tell these are gonna be really, really good!
Best brownies I have ever, ever had. I had the same qualms about the no-chocolate, but those are long gone. I’ll never use another recipe. Alice Medrich FTW!!!!!
I just made these last night for the first time when I late night brownie craving hit me. They were delicious! I might have slightly over baked them but none the less, they were a total hit. I found they were the perfect balanced of chocolate and sweet without being too much so. I used the microwave method mentioned in another comment to melt the sugar, butter and cocoa and I worked wonderfully! Thank you for the recipe!
I just baked these and they smell unbelievably delicious! Easy to make too :)
Did the mix split for you? I increased everything to a 3 egg mix and after the 3rd egg it split. I can only think that my butter had too much water in it from the freezer or I used too much.
Very strange.
These really are the best brownies I’ve ever had evvvver. And I really appreciate that they only call for cocoa rather than solid chocolate (I can’t keep solid chocolate in the house because my husband just eats all of it). I’ll make these again and again!
un-freaking-BELIEVABLY good
BTW I skipped the “set the bowl in a wide skillet of barely simmering water” part and just used a heavy saucepan on low heat, turned out fine.
Just realized that this was the first recipe I had ever made from here, silly me. I made again yesterday, again with good ol’ Hershey’s cocoa. We had a day playing cards as many of us had a were off from school with what is becoming a weekly bizzard around here! These brownies are just so unbelievebly rich there just aren’t adequate adjectives to describe. This time I added a dash of cinnamon, a half teaspoon of cappucino flavored instant coffee granules, and a mix of peanut butter and milk chocolate chips, oh my!!! Everybody requested the recipe…oh, and mine come clean from the toothpick test at twenty minutes. You are indeed a genius!
I stayed up until 3 am making these last night, then woke up my fiancé (who had to wake up for work at 6) to try one. They are EXQUISITE. Perfect texture throughout instead of crunchy on the outside and soggy in the middle. I didn’t let them cool completely before cutting — it was pushing sunrise! — but they still cut fairly cleanly into nice squares.
I made one tweak: I took half of a big bar of Cortes chocolate, the kind you use to make hot chocolate, and rough chopped it with a cleaver. I added that to the batter instead of nuts. It left slightly gooey pockets of chocolate boost everywhere, and because it’s not meant for eating straight but for making HoCho, it’s a tiny bit bitter — the perfect complement to these already cocoa-tangy babies.
It did take them over an hour to bake, but they baked evenly and didn’t burn anywhere. The oven hasn’t been malfunctioning otherwise, so I don’t know what to make of that.
The fiancé loved them so much that he didn’t mind losing the sleep to get a glass of milk and have another. He loves him some box mix brownies, and said these are infinitely better. He took some to work for lunch — I won’t be surprised if I have to make more before the week is out!
I have made brownies with thi recipe twice now. They turned out great and taste very chocolatey. Superb!
Oh man. This is The One. I have been searching for The Brownie Recipe for Me my whole life, and this is it! Thank you, thank you, thank you.
These. Were. Delicious. Loved the box mix texture! And can I just say a big THANK YOU for putting your baking measurements in grams? I live in Norway now and it is always SO FRUSTRATING to try to translate my old American recipes to dl, and weight is so much more convenient anyways! I hope that more Americans start cooking this way, it’s so much easier- and makes for much less cleaning!
Yum! I finally made these today after over a year of gazing longingly at them. They are delicious!!!
made these once again. amazing. this time, added some chipotle/cayenne for some spice.
I reiterate, from my past posts waaayy back…use a plastic knife to cut. not problems with snags.
best brownie recipe ever! thanks smitten kitchen :-)
I made these today and had only white whole wheat flour in the house so I used it and they are excellent. added a little cayenne for kick and used one cup coconut palm sugar which is also the only sugar I had in the house and WOW. They cut with plastic knife, but I did put them in the fridge for about 20 min.
The BEST! I made this, tonight, for dessert. Dinner was the spaghetti with lemon and olive oil that you posted 2/24/11. A great meal!
I have been making these brownies for a year as my go-to favorite brownie, but Bon Appetit’s slight adjustments to Alice’s recipe published in the February 2011 issue put them even further over the top than I ever thought they could go (and if anyone reads comments on these old posts I highly recommend this little adaptation—it’s very much in Deb’s wheelhouse). They add 2 extra Tbsp of the cocoa, double the vanilla to 1 tsp, use a little less flour (1/3 C + 1Tbsp, or 48.6 g), and BROWN THE BUTTER before adding the cocoa, sugar, vanilla, and salt. The flavor is the same amazing flavor (maybe even a little better) but the texture just blows you away.
http://www.bonappetit.com/recipes/2011/02/cocoa_brownies_with_browned_butter_and_walnuts
Hi! How much does a large egg weight? I used two eggs but my batter didn´t look shinny like yours, it still looked grittled and I´m thinking it´s the egg, please HELP!!
I scaled this up for a 9×9 pan because that’s all I had, and thought I’d share the measurements in case anyone else wants to do it that way —- 12.5 Tbsp/176 g butter; 350 g sugar; 102.5 g cocoa; 1/3 tsp salt; 5/8 tsp vanilla; 2 extra-large or jumbo eggs; 82.5 g all-purpose flour; 3/4 c nuts. It comes out the same depth, so the baking time is the same. Hope that helps someone!
Hi Deb, just wanted you to know that I tried this recipe in the weekend, looking for a chewy brownie recipe as that is the kind my husband likes. I added a bit of Dulce de leche and gave it away to a birthday boy (who absolutely loved it) and save a few bits for us the next day. If you could only had seen the eyes of my hungover husband – boy did they light up after one bite! Thanks again for this!
Oh dear. I just baked these and everything went horribly right. I risk eating myself to a size “SH” (small horse) but thankfully I have many brownie loving friends. I consider this a win. Also, you’re absolutely correct with the extra time it takes to set. Thanks for the tip. Love this blog.
brownies are not even near the top of my very long “most-craved desserts” but i am pregnant and i wanted, no NEEDED, something really, really bad for me today. so of course i came over to SK, and these caught my eye. these. are so. amazing. i added a pinch each of cayenne and generic “chili powder” and used the flaky sea salt tip. i also was able to successfully melt the butter/cocoa/sugar with just a saucepan on the lowest of low heat and a watchful eye, and a rubber spatula worked beautifully for everything. i was a tiny bit low on cocoa so i added less than an ounce of baking chocolate to the melted mixture. BLISS.
I have had a long time brownie box mix preference so I really appreciated your note to people like me. These were perfect brownies and have won me over to the homemade side of the brownie world. Thanks!
I cam across your site originally in search of Car Bomb cupcakes, which have been a hit at every party and ceili they’ve gone to. In the past two days I have made the herbed squash and potato tart and the crispy black bean and slaw tacos.
And now these. So easy, so fast, so tasty. I looked at my boyfriend, as we discussed dessert and said, “or I could make brownies”. I swear, I was waving a plate of warm, fudgy brownies under his nose before he knew what happened. Love that it’s all mixed up in one bowl, too. Minimal clean up!
These look great! And I am quite a box-mix lover, but I’ve been trying to learn things from bottom up. Will definitely give these a try today. Do you think that the substitution of butter-flavored shortening for butter will affect the brownies?
I absolutely love the Alice Medrich brownie recipe! I’ve been making them on a regular basis since trying the recipe last year. I recently added dulce de leche to them, after seeing a David Lebovitz recipe for dulce de leche brownies, and they turned out incredibly well: http://www.countlesscalories.com/?p=1687
I love these brownies because:
1. I always have all the ingredients on hand.
2. In the oven in 30 minutes.
3. Out of the oven in 30 minutes.
4. All Gone in 30 minutes.
5. Easy to bake, easy to take along. (Either as a mix, as a previous poster suggested, or baked and ready.)
6. They DO keep for days on end. (You know, when you intend to bring some to a party, then accidentally leave them in a airtight container in the bottom of your bag and forget about them, only to rediscover them 10 days later at dinner time, sitting in rush-hour traffic, starving, hoping to find something edible materialize in the bottom of your – what’s that? BROWNIES at the bottom of my bag? Jackpot! Who needs dinner!?)
THANK YOU!
I just wanted to say that I am a recent but HUGE fan of this blog. I was having a terrible day, decided to try this insanely easy recipe, and now have a smile back on my face! They are heaaaaavvvveeennn in a bite. :)
Thank you thank you THANK YOU for the loveliest brownies I’ve ever had the pleasure of baking! I love your blog, and will be making these for the inaugural post on my blog, with credit to you, of course. :)
Thank you for another wonderful recipe! I just made a batch and my husband and I couldn’t wait for the brownies to cool down before having some with cold milk. We each took a bite, looked at each other, and both were floored by how wonderful these are. This is definitely my kind of chocolate dessert – rich and dense but not overly sweet. It is so good that you only need a small square. I will have to keep a tin of cocoa powder in my pantry at all times just so I can make these whenever the mood strikes. Thank you for yet another favorite!
I just have to make these brownies, so I have ordered Valhrona cocoa powder and have a question: I ordered online, and the seller suggested the cocoa powder be put in a heat protection bag…does that mean that I should keep this in the fridge? I live in Hawaii where the weather is warm. Advice appreciated.
Btw….I ordered this from Chocosphere, who by far had the best prices and shipping costs.
The cocoa powder should be protected to extend its shelf life. Brownies kept in the fridge will also last longer, but they can also be stored at room temperature. Personally, I prefer mine cold.
Wonderful brownies!!!!! DE-LI-CIOUS!!!!! Thanks again for another great recipe ;)
Ditto on Bon Appetit’s version of this – everyone who tried them raved. I’ve never heard so many times from so many people, “The BEST brownies I’ve ever had.”
Cutting brownies (even warm) with a plastic knife is the way to go…it doesn’t stick and rip the top like a metal knife does.
Not to get all copy editor on ya, but you’ve misspelled Alice Medrich’s name. She is far too accomplished and awesome a lady to have her name be rhyming with “schmendrik.” Am I right?
I have made these brownies many times over the past year, including about 10 batches that were requested by a good friend to be served at her wedding (a great accoutrement to a tres leches wedding cake, btw).
I am considering making them for Passover, swapping out matzoh meal for the flour – or possibly a combo of matzoh meal and almond flour. Any chance you’ve tried this before? Thoughts?
Thanks!
Thanks, thought I’d fixed them all but I’d missed one! Someone in the comments of my current post said something about swapping half potato starch and half matzo cake meal for the flour in this recipe and finding it to be delicious. Please let me know if you try it, so I can do the same!
I made these for a coworker’s birthday today. I’m a pretty solid baker, though I’ve always stuck to standard cocoa brownie recipes. But I was floored by how delicious these were. My coworkers were floored by how delicious these were. So thank you; you’re helping me achieve fame in my office as “the person who brings in spectacularly amazing baked goods.”
mmmmmmmmm….so goood
Hi again,
I made them swapping the same amount of matzoh cake meal for the AP flour – no potato starch, just cake meal. The change was basically indiscernible- in other words, completely fantastic. They were a big hit at both last night’s and tonight’s seder. Thanks!
Can’t wait to try these. I’ll come back with the verdict!
Made these yesterday. These are absolutely the most amazing brownies! I used Maldon salt (1/2 tsp) and Droste cocoa powder. So so so so yum!
Oh my goodness. I have made this recipe several times. I bake these alot. Well all these commenters talked about how they added stuff which I have never added before. I just made a batch and added a little cayenne, cinnamon, and some walnuts. THEY ARE SUPER GOOD. Warm and cinnamony and awesome. :D Yum!! :)
Just made these and I added toasted almonds a welcome crunch and lovely contrast in textures. I keep mine stashed in the freezer. This is a perfect recipe. I would recomend decreasing the sugar to 1 cup if adding a layer of frosting.
These were so good, and came together so quickly! It was an hour from when I started to when I could eat. Perfect study break. Thanks Deb, your recipes are getting me through finals week!
I made these for the first time today, and I was floored. They. Are. The. Best. Brownies. E.V.E.R.! Dense, chewy and chocolatey, which are all the characteristics that make a brownie good for me. I will never use another recipe ever again, not even one with melted chocolate.
I made these a week ago, when I was desperate for a chocolate fix. I can still taste their yummy chocolate goodness! I will definitely be making these again & again. Thanks for the best cocoa brownies ever! :)
These brownies were verrry good, and I only needed to use one bowl for the batter! Next time, I would up the salt content because that’s just how I like it, and, though I added walnuts to this batch, I think I would omit them next time. I might also experiment with the sugar content, try reducing it by 1/4 c just because the cocoa’s so dang good! For the sake of transparency, I did use some high quality E Guittard Dutch-process cocoa. They definitely transported me to the box brownies days of old, which I have no shame in admitting I loved. These were no exception!
great. great. great. but, why do mine have a crispy “skin” on top and yours are nice and smooth on top?
Deb, thank you so much for sharing this recipe. It should not be possible to make something as wildly decadent as this with so little effort! I shared the link to this recipe with my friends living overseas, who like me, often have limited access to ingredients. The simple ingredients and steps in this recipe have made it a huge hit within our circle, friends in Bulgaria, Zimbabwe and Kenya immediately heading for their kitchens to try it out! They thanked me for sharing, but really the thanks goes to you! Brownie mix will never be requested by us in a care package again! :)
I’m sorry, I forgot I had more gushing to do: I absolutely love how detailed and precise you are in your recipes. Details such as “the batter will be gritty, but it will be ok” is really, really helpful. I often find myself cooking your recipes thinking, “Yep, this looks exactly how Deb said it would.” Thanks for not only posting awesome recipes, but taking the guess-work out of it too!
Hi Deb! Just made this. Absolutely wonderful! I was wondering if you need an intern for the summer. I will be finishing an internship with the pastry chef at Hearth (in the East Village) mid June and starting college in September. Please email me if you’re interested and I’ll send my resume.
It’s 100 degrees in NYC today but I’ve been craving chocolate so I’m going to try this recipe seeing as the response has been great so far. I’ll sub the white sugar for brown and maybe add a few of these mint chips to half and see what happens!
Comment after the jump.
I just made these brownies and they are delicious! Perfectly gooey and extreme chocolate flavor. Thanks for the great recipe! :)
So I made the brownies and whoa.. DELICIOUS. The brown sugar probably made them a little chewier but there were NO complaints. I even made them again yesterday for a party last night and there were literally NO crumbs on the platter.
Great recipe. Will definitely use again and again.
THANKS!
Im about to make these now, with chocolate extract instead of essence and dark brown sugar because i don’t have any white.. they’re going to be intense!!
Deb, can I double this recipe and put it in a 9×13 pan? Otherwise I am making 120 brownies with one 8×8 pan. Thanks!
PS – I am totally starstruck when you answer questions from little old me!
Mary — Aw. Definitely double it in a 9×13. Save me one!
Wow, the amount of comments says it all! I have to try this recipe, I haven’t found the perfect brownie recipe yet but I hope this is it! I love the brownie mix gift idea!
Made these with coconut oil instead of butter (minus a few tablespoons), a splash of milk to compensate for the moisture, and mint extract instead of vanilla. Fantastic!
I love love love love love to infinity these brownies. I am going to use these over all of my other brownie recipes from now on. They’re like heavenly bliss in brownie form.
Now I surely know how to make a good tasting brownie. Yours looks Yummy to say the least.
I tried these just the way u wrote the recipe and they are scrumptious! Thanks!
Wow, that looks yummy..Since I love to eat brownies, I am going to tell my mom to bake that one for me..!My mom is really a good baker, we even have a bake shop..Thanks for sharing the recipe.You are truly great.!!
excellent brownies! After a quick cooling in the freezer I took out a pastry brush and brushed a thin layer of ganache over the brownies, and they turned out very well. I will definitely make these again.
It’s crazy hot here in Austin and I didn’t want to turn the oven on, but I can fit an 8×8 pan in my toaster oven. They took a while to set (about 45 minutes) but they were perfect.
Ya know I read this and I didn’t think you could make anything good with Cocoa. So I kind of didn’t believe this when I read it but I decided to give it a shot and all I can say is wow. These things are great. I can finally say you can make something that not only is good but is delicious with cocoa.
Thanks for the great post :-)
I’ve made these brownies a few times with gluten-free flour and they are excellent. Really works because of there isn’t much flour in this recipe. Thanks for sharing!
Just discovered this recipe tonight when I had a powerful craving for brownies and realized the only chocolate in the house was unsweetened cocoa. I subbed a tablespoon of espresso powder for one tablespoon of cocoa, which gave them an extra rich, dark flavor. The texture is spectacular. Like a few commenters above, I often prefer box brownies, but never again. This is my new go-to brownie.
I tried a melding of the two types of brownies: both cocoa and semi-sweet chocolate… and added bacon and sea salt. They were out of control.
I love your blog and find it fun when we’re cooking similar things.
I got home with a brownie craving and thought “I should make that ‘best cocoa brownies’ recipe from my old recipe book.” But then I thought, “I’ve only just started reading Smitten Kitchen – I should see what she recommends.” Hilarious to find the same Medrich recipe here, which just confirms that we share excellent taste.
Just wanted to chime in on what a delicious, easy, rich-tasting recipe this is. It’s now become my go-to brownie recipe, partly because whenever I bring the little squares to a potluck, people grab them off the plate with unseemly haste (so moist and chocolate-y looking) and then, invariably request the recipe from me. And partly because I always save a few at home to eat the next morning with cold milk. Now, THAT’S a breakfast!
BTW, I’ve been using Callebaut Belgian Chocolate (Dutched; 22-24% fat, on line from WorldWideChocolate.com for $26.95 a kilo–2.2 #. ( BUT then I have to pay $11 shipping.) Valhrona is also available from this source for about $1.00 more; now that I’ve read everyone’s comments, I’m going to order this cocoa powder next time. Thanks!
Thank you, thank you. You nailed it completely -love the texture of the box mix but find I am always adding chips or other things to boost the flavor. These look perfect
Looks really tasty…
If I use a convection oven do I reduce the temperature to 300 degrees since there is a lot of sugar in this.
Oh my god, these are the most delicious brownies I have had in a long time, definitely the most delicious ones *I* have ever made. I needed to make a couple of time/temperature adjustments (340 degrees and about 40 minutes), but they came out just awesome.
The husband and I tried them when they were still warm (couldn’t wait), and they were like fluffy fudge with a little bit of crispness on top. I feel like they’re more dense than other brownies I’ve had, but I’m not complaining. My husband loves them, and he’s very very picky about baked goods. He said they were the most “satisfying, decadent” dessert he’s ever had, and if I wasn’t in the house, he’d eat the whole batch in one night.
I must say that whilst making the dough I was pretty sure these brownies would turn into a disaster, the dough being way to thick and dry. However, after adding an extra egg, the finished product was brilliant and everyone loved them. Maybe Australian large eggs are just smaller than American ones?!
Hi Tanya – this is a link to my fav brownie recipe from the sadly now past episodes of ABC Cook and the chef – http://www.abc.net.au/tv/cookandchef/txt/s2049158.htm
the dried pear is delicious, and have used dried figs or dried cranberries too – all amazing! I’m going to try your brownie recipe asap! I saw a pic of Van H dutch cocoa in your site somewhere – so good isn’ t it!
Kath
I made these last night and while my batter didn’t look nearly as shiny they came out tasting great. Dense, fudgy, and oh so good!
wow these sound fantastic – and that list of brownie links makes me glad I have become a smitten kitten reader – so much good chocolate to catch up on
These look like they are exactly the kind of brownies I always crave. I’ve never actually made brownies from scratch because I love the texture of box brownies, but I think these will make me switch to homemade. Now I just need to buy cocoa!
Thanks for another lovely recipe! I made these this afternoon and they were simple to make and so very delicious.
Thank you for this recipe. I got lost a few minutes ago, went to Shuna’s blog, swooned over her writing about chocolate, went somewhere else, saved a few sites I’d not seen before, then finally made my way back here to thank you, also, for the great ride. :)
The new CI magagzine has a brownie recipe too. I’m gonna take this as a sign that I need to bake some!
yum! i like these, looks very delicious
Deb, I made these for my family last night: they were AMAZING! so chocolatey, so rich, and so so good. Sadly though, they were so rich I could only have one bite size piece before feeling completely satisfied: such a shame.
In mine though, I used dark chocolate cocoa powder (Hersheys special dark). Personally, I loved them this way, but do you think they’d taste better with regular cocoa powder? The Dutch process cocoa is particularly hard to find, so usually all I have on hand is regular cocoa. Do they taste the same/better with regular? Thanks!
We love these brownies! My family is crazy for them, as we are all chocolate lovers. We are pretty spontaneous too and since everything in the recipe is stuff we have in the cupboard anyhow, it makes for a fantastic simple dessert…clearly many folks agree. Thank you so much Smitten Kitchen!
These are really nice! (180g sugar were enough for us though)
Thank you so much for this recipe!
THANK YOU FOR PUTTING YOUR RECIPE IN GRAMS!
I made these into ice cream sandwiches! Amazing. It’s a genius recipe. If only I could stop eating so much batter.
Whoops forgot the link:
http://dessertisinadifferentpocket.com/2011/08/12/homemade-ice-cream-sandwiches/
I just made these yesterday night and had one for breakfast, they are incredible ! And such clean brownie too, virtually no dishes to do at all, which makes it go waaaay up in my Best Brownie List ! And third best thing, i didn’t have to pull out my beater at midnight, otherwise my neighbour would have killed me (though warm brownies right out of the oven might hve calmed her down). So, hurray for your recipe, thanks for posting it !
Hi from New Zealand! I thought I’d add my praise of this recipe if that’s okay :)
I just made these, and it’s the second time. This is definitely my go-to brownie recipe. I can attest to the wonderful magic that is dutched cocoa; the end product is a moist, dark, cocoa-ey brownie. What I like about this recipe is that it creates a gourmet brownie, but (as stated in the above comment), BARELY ANY DISHES!
The only change I made was, when I trebled the recipe (something I do for everything I make), I cut down on the sugar by 1 cup. Was still sweet and divine without it! Thank you so, so much for this recipe!
Oh yum, my mouth was watering just looking at the pictures and reading the recipe. Have stayed away from Brownies over just not getting the right taste and texture but this one seems a big winner. Thank you.
I’ve been in love with your site & your recipes for awhile now!
Thank you for being so awesome lady!
I’ve now made these brownies twice using Valrhona (which I’ve been obsessed with for the past 4 months) and both times have elicited an exclamation from my boyfriend something akin to “Holy Shit! This is the best thing you’ve ever made” —–> and I cook often and pretty well for him. Lucky boy.
I’ve just baked a batch for my friend as a Thank You gift…
oh yeah. Keeper.
thank you for sharing this recipe—>*swoon*
now for seconds, with milk.
hello ….
I did post this recipe in my blog after trying it ….. hav a look….:)
Just messed up on these and accidentally used 2 tbsp or so of cinnamon instead of the extra 2 tbsp of cocoa powder, substituted powdered sugar for about half of the asked-for sugar, and used rosewater instead of vanilla. They still came out damn excellent. I love this recipe more than I love Christmas….considering I’m a jew that may not be saying much but still.
this is awesome recipe i use all the time!! btw, bakers: add a splash or two of chocolate milk to make them moist and chewy!
Excellent posting. Undoubtedly you are an expert when it comes to this writing. This is absolutely the first time I visited your site and to tell the truth it succeeds in making me visit here now and then.
Just made these tonight as I did not have any bar chocolate. They were amazing. Basically fudge that can be called a brownie. I added some mini-chips instead of the nuts. WOW!
Look really delicious. These were wonderful. The only thing they require is a big glass of milk to make the heavenly experience of the perfect brownie complete.
I JUST took these out of the oven for a potluck tonight. I’m totally going to have to change my shirt before I go because this one is covered in cocoa powder. But the brownies smell delicious! (Actually, I’m probably going to miss said potluck for a lovely night of doing homework…and eating a pan of brownies).
I had a huge chocolate craving last night, came here to see if I could find any recipe for cookies or something that had the ingredients I had on hand, found this. Delicious!! I’d eat the whole thing, but that probably wouldn’t be too good for the waistline, so I brought some to work today, let me say that the Air Force love these and they now think that if graphic design doesn’t work out for me, I should open a bakery. ;) Ahhhh, I might just need to make some more of these next week!!
Wow! I just made these brownies after I realized I had little to send in the kids’ school lunches tomorrow…yes, count them if you must we have nine children… I think I have found a new favorite brownie recipe!
I did the first steps in the microwave but was worried because initially it was incredibly thick and gritty. I had my doubts when I added the eggs and could see the butter seperating out into a greasy mess, but I continued on. By the time I added the last egg, and then the flour, It was amazing! Smooth, fudgy velvety goodness… I doubled the recipe and it was perfect for a 9×13 pan, which also required about 12 minutes longer baking at 325. Just for fun, I threw a handful of chopped (untoasted) cashews on top. They toasted in the baking process and OMG…They smell divine…Taste divine, and now, I have toyed with the idea of hiding them to eat while all the kids are at school…selfish I know. (These are the thoughts of my villanous inner life which never really play into reality) But it’s nice to wish… This recipe is economical when compared to the price of baking chocolate….and a tastebud tickler…go for it! Thanks Smitten Kitchen!
I meant that my villanous inner life RARELY play into reality…HA HA HA Freudian slip???
Just made these, and it’s official: these are the best brownies I’ve ever had. Chewy, fudgey, delicious. This is going to be my go-to recipe from now on. They are quite sweet, though. I think you could probably reduce the sugar a little and they would still be just as good. This is also a great recipe for someone like me who usually has cocoa on hand, but not chocolate, because it just gets eaten. Thanks! Love the site!
Ooh, these were wonderful!! I added some chocolate chips on top after they were done baking, put them back in the oven to melt and then transferred them to the freezer. Before serving, I decorated with shaved chocolate {microplane + chocolate bar}. Thank you!
I agree that this is the best cocoa brownies ( I’ve ever made). I love your style of cooking. Only one thing I always change in your sweet recipe is to cut the sugar down about 30%. In this case, I used 3/4 cup of sugar instead of 1 1/4 cups and added unsweetened shredded coconuts. This is going to be my bookmarks. Thank you, Deb :))
Hey! We baked these brownies and sold them at a school carnival and they were sold out really quickly! We love these brownies for their chocolatey goodness and gooeyness! Thank you for this wonderful recipe (:
Ooh, these were wonderful!! I LOVE COCOA!!!!
Hi,
Can u plz tell me what instructions would be on the papers if i were to turn those into gifts? I don’t know what order to add the liquids in to the dried ingredients since the wet and dry ingredients are added at different stages in the real recipe.
For anyone who’d like to give this brownie recipe as a homemade “box-mix” gift, here’s how I’d go about it:
Ingredients for your gift box:
Bag 1: Sugar + cocoa + salt
Bag 2: Flour + nuts (if using)
Ingredients your gift recipient will need:
10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1/2 teaspoon pure vanilla extract
2 large eggs, cold
8×8-inch square baking pan
Parchment paper or foil to line pan
Directions for “gift mix” brownies:
1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. Combine the contents of Bag 1 and your butter in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out. [This step can also be completed in a microwave.]
3. Stir in your vanilla, then eggs, one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the contents of Bag 2 and stir until you cannot see the flour any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes though it can occasionally take up to 10 additional minutes for them to set. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Deb, I really must thank you for this recipe – Definitely a keeper for years to come! Like others I have also tried the butter+sugar+cocoa step in the microwave and they always come out perfect. Brownie perfection.
Made these with coconut oil instead of butter (minus a few tablespoons), a splash of milk to compensate for the moisture, and mint extract instead of vanilla. Fantastic!
Wonderful issues altogether, you just won a brand new reader. What may you recommend in regards to your submit that you just made a few days ago? Any positive?
These look a lot like the brownie recipe I got from Bon Appetit last year – except that recipe has you brown the butter first, then start adding the other ingredients. It has become my go-to “I need CHOCOLATE” week-day night recipe. I like to sprinkle them with coarse sea-salt before baking and they are Ah-mazing!
I also never thought cocoa-powder was good for anything but hot chocolate, but it makes some kick-ass brownies.
Looking for GOOD TASTE!! Cocoa is best.
This is a great recipe, I love it because I always have cocoa around. Just tried melting the butter in a heavy bottom pan, then adding the sugar, cocoa & salt directly into the pan…eventually cooling a bit and adding the rest of the ingredients, so no bowl at all. Turned out just as good!
Growing up, I always made brownies with cocoa- this is the best recipe out there. I just made these (again!) using dark brown sugar, and added 2 tsp ginger, 1.5 tsp cinnamon and .25 tsp cloves, and voila! Gingerbread brownies! Delicious!
Yay! Another winner from Deb! I bought some Valrhona cocoa powder recently and was chomping at the bit for something to do with it. This recipe is a real winner. I like how you advised that this would be good for fans of boxed mixes, which are what I grew up eating with and did sing the praises of. As I am now a “from scratch” baker, I really appreciate these. Truly delicious. I will serve them with some good vanilla ice cream and some toasted pecans. Thanks.
Thank you for this recipe!! I make it with my 3 year old and she loves them! They are Deeeelish!!xD
I like the idea that these brownies have a rich texture and are not super sweet. My daughter really isn’t a fan of chocolate, yet I would like to give these a try to see if they are something she would enjoy. Putting the brownies is the fridge or freezer is something you always do, or just with this recipe of brownies? Thank you, I’m excited to try and make them for my family lefse day this weekend!
Oh dear. I made these (with the metric measurements because I am from the UK) cooked them at 160c for 30 minutes. Crispy outside, nowhere near cooked inside. Not sure what I did wrong but they were so disappointing. Tasty batter though.
My vegan brownie recipes (no chocolate just cocoa) cooked a lot more evenly and quicker.
Not sure what I did wrong here.
I just wanted to let you know that I made these over the weekend and they were perhaps the best brownies I’ve ever had. Everyone raved about them. The cooking time seemed to take right around the 30-35 min mark but that’s because we were under the notion that when cooking in glass baking dishes you cook 25 degrees cooler (which was NOT the case with these- we ended up turning them back up to 325). Once again, these were phenomenal and the very first brownies I’ve ever baked from scratch!!
I made this recipe last Christmas as part of my baking for gift baskets and this year it is the ONLY thing I am baking. SO glad I found you online again because I’d lost the copy I’d written out. I do mine in mini muffin pan as a bite size treat and just a touch undercooked,then I place a rolo upside down in the center before they cool. I’ve never seen a plate clear so fast:)
YUM! I know I’m late to comment here, but these are amazing. I dusted them with powdered sugar and they look and taste scrumptious.
Wonderful post. I actually tried subscribing to the rss feed, but had a problem including it as a result will must make an effort once more at some point. Yummy!!
Wow! I have been looking for a good brownie recipe using cocoa powder instead of baking chocolate. I LOVE THESE BROWNIES!!! Perfect texture and so delicious tasting!
Thanks!
Oh my, that’s a lot of comments… I just wanted to add my thanks to the rest for posting this recipe – it’s now my go-to brownie recipe – and to report that I’ve tried both doubling the recipe for a 9×13 pan (it worked fine, but I don’t remember if I had to increase the baking time – probably yes), and that I’ve made them gluten free by substituting an equal weight of sorghum flour for the AP flour – and no one who tried them could tell!
OMG I definately need to try this out. Looks so moist! Nice food shots too!
These are my favorite!! And they are excellent for a brownie sundae!
Thank you, thank you, for such a delicious recipe! I just made these for the fourth time, and as always they’re perfect and I got so many compliments – I took no credit, and just referred them to this site. A couple small adjustments that may help other readers: 1) lining the pan while waiting for the butter/cocoa/sugar mixture to cool after microwaving saved a few minutes (I was pressed for time), 2) adding half a bag of chocolate chips instead of nuts was a delicious addition, and 3) I doubled the recipe in a 9×13 pan for 35 minutes, and only had a 150 gram bag of cocoa (missing about 1/4 cup) – and the brownies still came out great. Thanks so much!!!
I made these in an 8″ x 8″ silicon pan without spray or parchment and they worked perfectly. They slid right out and kept their shape well when cut.
I’m a student and have never baked brownies from scratch before. I was trying to be a little ambitious today instead of making my standby banana bread.They turned out AMAZING. Thank you so much for not only the great recipes but also the narratives! Also, a little shout out to not just you but also the commenters for always putting in such helpful hints and tips. For a novice baker/cook it is so great to get information on how to fix little issues that I come across!
Also, I used Ghiradelli cocoa powder. It was the best quality cocoa I could find at a law student budget and it worked great!!
So yummy! Just made them! They’re super rich so cutting them into small pieces is a great idea. No need for more than a few bites to get your fix! :) Thanks for the great recipe!
Hi! Just made these for the second time and they are so frickin good! Really chocolately and fantastic texture. I used the microwave method for melting and used regular old Hersheys cocoa and they are great. If you use the microwave method they are one bowl brownies too! Thanks!
The most delicious brownies EVER! I added walnuts to mine, and cut them into 25 pieces hoping that I could eat just one little brownie square at a time, and learn some self-control..but no..the are just way TOO good..I probably would have been better off not cutting them at all, and eating the entire pan in one gigantic brownie square given my endless indulgence!
Have made these many times as written and they’ve always been gorgeous. Had an egg crisis today and subbed in flax eggs, and to my surprise they turned out! The only differences were a bit less rise, a slightly nutty taste, and a little gooier, fudgier texture, not necessarily a bad thing in a brownie!
I just made those, it’s a great recipe! :D I added it some white chocolate kisses (Hershey’s) , omg, the brownie was so good!
These are delicious and so easy to make! Instead of nuts, I added 2/3 cup of organic shredded coconut, and instead of vanilla (I was all out) I added a few drops of pure almond extract. The coconut added great texture and flavour, especially combined with the almond extract. Everyone who tried them wanted more!
these turned out really great! what a wonderfully dark and dense surprise! thanks v much for sharing. i will try more of your beautifully photographed recipes :)
I’ve been making this recipe for years, but I was wondering–would this recipe work with the white chocolate brownie recipe you use for the white and dark hearted brownies, or is there a difference in brownie height between the two recipes?
Probably no one’s going to read this far down the comments, but for the person who does – this is the only brownie recipe you will ever need, period. I was super skeptical because my previous go-to was a Martha Stewart recipe that requires melted chocolate bars. However, despite it being my favorite, I secretly wished it was less cake-like. This cocoa brownie recipe makes THE perfect brownie – candy chew top and edge, rich and fudgy middle. I can’t believe there are comments here claiming that this recipe makes brownies that are too “grown-up” or “bitter.” What’s your definitive chocolate experience, Nestle Kwik in skim?
Oh yum! This recipe was great. Very fudgy and not very cake like. It comes together in a snap, too. I heated the cocoa/butter/sugar in a pot on direct low heat, stirring constantly. I also served them with a chunky peanut butter frosting (quarter cup soft butter, quarter cup chunky PB, 3/4 cup powdered sugar and a tablespoon of milk). Chocolate and peanut butter are a match made in heaven – it was awesome!
THESE ARE AMAZING!!! I made them today, and they have got to be the best brownies I have ever made… And I’ve made a lot! They are so chewy and moist. I did however find that bakers chocolate squares works great! I was out of cocoa, so I used the chocolate squares and a bit less butter to compensate for the extra fat in the baking squares. They are awesome! Thank you sooooo much for this recipe!!! I love all your recipes so far. Thanks again:)
Just wanted to say for the record that these work beautifully with Bob’s Red Mill gluten free all-purpose flour. They take about 35 minutes to bake and need to cool completely before cutting, but they taste delicious.
Theses look divine! Can I use Himalayan salt for these? Thanks!
I made these today as the brownie layer of howsweeteats.com ‘s s’mores brownies and they were great! Every time I make these brownies, I add 1/4 cup sugar and bake them for 35 minutes. The first time I followed the directions to a T other than debs upped baking time(thank goodness!), I had bitter brownies. Now I make them all the time and they’re my favorite brownie recipe out there!
Here’s what I had to do when I didn’t have:
* enough cocoa – just had 64grams, so I added 30grams of chocolate (65%) and left out a tbsp of butter;
* vanilla – put some cinammon in for flavor and then remembered it should have been something liquidy and put 1/2 tsp whiskey, too;
* enough nuts – I only had about 40 grams of hazelnuts and put them in;
* a proper pan – mine are all either too small or too big, so I used 2 – one 6×6 inch and one 7×4. I baked both things at the same time for about half an hour.
They are still cooling, but look and smell good, so I think everything went ok :)
I just made these last night and they are divine! To make them extra chocolaty I added a half teaspoon of espresso powder. Then I topped them off with homemade salted caramel because I just couldn’t help myself. If I had walnuts on hand I would have added those too lol. Super easy and tasty recipe! Thanks for sharing :)
I made these the other day, but I added 1/2 tsp baking powder (because I thought the recipe called for it, I cannot read ) . I also ran out of cocoa and added 2 tbsp of coffee instead. It came out absolutely divine, with the crunchy top and was exactly as sweet and as bitter as I wanted it. Made me very happy :)
if you want to get really even cuts in your brownies, fill a heavy bottomed cup or deep bowl with the hottest tap water and let your knife blade get hot for a couple of minutes in the water. Be sure to wipe the water on the blade with a clean dry towel first. Enjoy!
I made these today and added some marzipan to them. Poured half the batter into the pan then added the marzipan and then added the rest of the batter. So delicious. Fudgy and dense. A big hit all around! Thanks for another great recipe!
A bit dry for me and crumbly. Maybe less flour because there’s a lot of cocoa powder in it. I put half muscovado sugar and half granulated. I used hazelnuts instead but only half of the recipe and added chocolate chips. It’s nice. If it’s more fudgy it would have been really great.
Just ate (read:inhaled) one of these bad boys still warm with a scoop of vanilla ice cream on top. It has officially been crowned “the brownie” recipe in our house for the rest of eternity. Chewy, though slightly crisp on the outside, and the perfect amount of chocolatey-ness. A++
Please can you tell us where exactly you changed the recipe? I’m really interested in that. Thanks.
Hi Anna — I usually clarify where I’ve made a change (i.e. “I used flaky salt” etc.) Mostly I added several tips to the directions that helped me and I hoped would help others.
Thank you. I tried to find the original recipe, but what I could find looked exactly like yours, so I didn’t know if what I found were all copies of your recipe. Thank you for explaining. I made it yesterday, but the sugar didn’t dissolve, you can still see each grain. It wasn’t bad, just unexpected.
I enjoy your site.
I forgot to say, I love the ‘Surprise Me’ button. Sometimes I keep hitting it just to see how many recipes I missed through not knowing about your site earlier.
I made these today with your cheesecake topping from your other recipe, and it was delicious! Can’t believe it’s just cocoa powder in them! I ran out of normal sugar so I used 80g on dark brown soft sugar instead and it worked perfectly. Thank you for such a lovely recipe!
These are my go to brownies! I make a double batch because everyone loves them so much! I add chocolate chips to the mix right before I put into the pan. YUM! Thank you!
Just wanted to say these brownies are amaaaazing. I used literally the cheapest possible storebrand cocoa and did all of the melting in the microwave, and they still came out wonderfully. I had a jar of sour cherries, so I drained those, roasted them in the oven, and folded them into the batter. EPIC. DELICIOUS. GLORIOUS. Thank you very much :).
I made (24 of) these yesterday for a bake sale with caramel cream frosting and they sold in six minutes! Thanks for the recipe (:
Wow, so I am making my 6th batch in 8 days!!! I have started with the recipe as it was and then tried to make it a bit healthier, by swapping the flour for almond meal, and reducing the brown sugar to 3/4 cup, only because we have been eating so many!! Thank you so much for the delicious recipe, I will go in to the family recipes book.
I’ve been reading your blog for a while but ever had the confidence to try any of the recipes. In the last four days have made these and your carrot cake recipe and both have been surprisingly easy and delicious. I think the two best things I have ever pulled out of the oven! 12:45 am on a work night is too late to try another recipe, right?? Thank you so much for writing and sharing these wonderful recipes and stories with us!
These brownies turned out wonderful. I had to make quite a few substitutions based on what I had on hand. I substituted half the butter for coconut oil and usued whole wheat flour plus about 2 Tbs of water for the APF. Also I used one medium chicken egg, one small pigeon egg (my house mate raises king pigeons), and half a mashed banana instead of two large eggs and I substituted the last 1/4 cup of sugar for agave nectar. They were amazing. My housemate said he had never had homemade brownies that were so similar to store bought (which he loves!). Very fudgey and dense. They were somewhat thin b/c I used a 9 x 11inch pan. I will definitely make these again.
hi thanks for this recipe i have been searching for a cocoa brownies recipe but one question, can i use cake flour? please kindly reply asap tnx tnx
You can, they’ll be even more tender and soft, but they might get a little too gooey. Make sure it isn’t self-rising cake flour.
Made these yesterday. So yummy. Even my husband — who thinks baking from scratch is a waste of time since box mixes are so much easier — was impressed.
Tried it and it was delish. Moist on the inside with a nice top.
Wow! These look super yummy! I better go to the store and get the ingredients. We are having brownies tonight! :)
I just made these (had intense chocolate craving but lacked some necessary ingredients) with substitutions of 1/2 cup honey, 2/3 cup Japanese sweet potato (baked then mashed a bit) for the sugar, and 1/2 cup almond meal + 1/2 tsp baking powder subbed for the flour. I only used one egg so I also minimized the butter and cocoa to 6 tbsp butter and 2/3 cup cocoa.
And they still taste really great?!!
Made these last night and they were amazing. I made them just as the recipe says, only used the microwave instead of the stove, and they took about 30 minutes in the oven. They were perfect. Thank you!
OMG I FIGURED IT OUT!
I cut these while they were piping hot, because I couldn’t wait, with a very sharp knife, and the edges were perfect.
Yay!!!
Just mixed up a batch with my 9 year old and about to pop these in the oven. Just realized that the recipe does not call for baking powder – hoping that is by design! Are these supposed to rise?
Janet again – the brownies came out great – no baking powder needed. Not sure if they rose or not but consistency was perfect. My oven runs hot so they were fully baked at 20 minutes – in fact I would take them out sooner (15 minutes?) next time. Great recipe!
These brownies are the BOMB! I wasn’t sure at first, they were very heavy and flat-looking out of the oven, and my first batch burned a little around the edges, but my second batch (after turning the oven down a bit, and taking them out at exactly 22 minutes) were de-li-cious!!!! This is now my go-to brownie recipe!!! I love that they don’t need anything else, chocolate chips, nuts, whatever, they are just so chocolaty amazing exactly the way they are, and not too over-the-top sweet.I’ve always (secretly) loved box brownies, and these are similar, but soooo much better. If only every day were a brownie making day…
These are divine, literally found you’re site and within 10 mins i had the recipe printed and I was making them. XD
These were intense chocolaty amazingness! They were easy and used ingredients that most people always have on hand. I used Hershey’s “Special Dark” cocoa powder. The brownies were so dark they appeared to be black in color. I used white whole wheat flour (which I almost always use instead of all purpose) and I did not add any nuts. I melted the ingredients together in a saucepan over low heat and had no problems with scorching so I guess the double boiler method is not necessary.I checked them at 20 min. then put them back in for 5 min. so 25 min. total cook time. They taste even better the next day. Thank you!!!! :)
I just made this brownie recipe. Thank you for including the weights. I prefer to weigh the ingredients for baked products. I like the precision. The brownies were as close to perfect as one can get. Delicious! Thank you for sharing!
Makes with cocoa and are very favorite of the blog. I hope I got the right ones!! enjoy : )
I made this brownies the other day, and they seriously turned out amazing. If you’re interested, I referred to your recipe in my blog: http://www.rainbowconfection.com/post/29789768259/bestcocoabrownies
They were super easy to make – thanks for such an awesome recipe!
I do love box mix brownies and have been looking for a homemade replacement. This looks like it! Perfectly chocolately and fudgy. I left out the salt (as I usually do) and baked them for 35 minutes.
Thanks for a great recipe, I used it today and my brownies are delicious. I was pleasantly surprised how easy and quick this recipe is! I baked them for about 25 minutes and they’re perfect.
luscious as is! merci!
Great recipe, as everyone says, in US measures, but the metric measurements are way off! Might be worth updating those.
Elizabeth — You’re right, they’re a little off. But I wouldn’t say they’re very off. The butter at 141 is correct, the sugar is a little high, should be 250. I have a super hard time getting a good read on cocoa powder. Most people would say that it is 85 grams a cup, so it would be too high here, but I get much more when I use my Valrhona cocoa, because it’s so rich. The flour is correct. I will adjust the sugar and the cocoa, with a note. Thank you.
Brownies are not usually something I make, but I was really intrigued by this recipe. I made them for a potluck this weekend, and received many compliments-complete with eyes rolling back in the head with pleasure! I had to bake mine for 40 minutes before they set, but it was worth multiple trips back to the kitchen to add another 5 minutes to the timer!! Thanks for the recipe and perpetual inspiration!!
Unfortunately, this recipe was a disaster for me. They would not bake – after 45 minutes in the oven, they were still mostly liquid. First Smitten Kitchen miss :(.
I followed this recipe last night, Thank you!! These turned out to be the best brownies I have ever made or eaten!! Thank you for a perfect recipe!
Try cutting brownies with a plastic knife.
I tried this recipe a couple weeks back and forgot to write and say how AMAZING it was. I actually only gave it a whirl because I was in desperate need of some brownies with a pantry lacking in chocolate and it turned out beautifully rich in flavour. Definitely a go to when in need of a less ‘chocolatey’ chocolate fix!
Pssssshhhhhhhhhhh! Cool completely…. Like that would happen. ;) YUM!
I really don’t have time to read the long articles your recipes. Could you put the recipe and method up top? Thanks.
Hi Deb,
A couple weeks ago I wanted a brownie recipe and found your most recent one, “My Favorite Brownies”. But having no unsweetened chocolate on hand, I next found this recipe and made it, and LOVED them! Confession time – in a distracted moment I grabbed the 1/3 cup measure instead of the 1/4 cup and thus ended up with a full cup + 2 tbsp of cocoa in the mix…I threw in an extra tablespoon of butter but changed nothing else, baked in a glass pan at 300 for 35 minutes, and ended up with the most chocolatey, chewy brownies I have ever had. I’m pretty sure my mistake will be a regular part of my making these brownies!
So glad I found this site, it has become a favourite :)
@ Jens – There’s this neat feature that I’m pretty sure most web browsers have. It’s called ‘scroll’, and you need to learn it for those inconsiderate pages aren’t organized exactly to your particular taste.
these brownies are soo great they just melt in your mounth
As usual, a perfect recipe. I made these last year for Christmas and chopped up a few Lindor peppermint chocolates to make them minty and they were delicious! I’m going to try another more Thanksgiving-y variation for a Friendsgiving I’m going to tonight – maybe cinnamon or peanut butter or caramel swirl on top? I can’t decide!
“Candy-like Top”?!? I’m in!
These are the BEST brownies I have ever had. And easy too! I already had everything I needed in the pantry, and they are sooooo deliciously chocolately. Thanks for a great, easy recipe!
I’ve made these twice now, and they are wonderful. They are so easy to whip up – dare I say easier even than a mix? And of course, much more decadent and flavorful. Thank you!
This recipe lends itself perfectly to Bob’s gluten free flour, a product I have had only mild success with. But these brownies were perfect. No one guessed I made them gluten-free. Thank you!!
My go-to brownie recipe (cocoa brownies) has a complete different ratio of cocoa to flour, 1/2 C cocoa to 3/4 C flour and they’re really chocolately good so I can’t imagine what this recipe would be like!
Just made these for the first time – a last resort because I didn’t have bar chocolate. But they are too delicious to save as a last resort. I used Hershey’s Special Dark cocoa and they are SO rich and not too sweet – fantastic.
Loved these, and love how simple, quick, and easy they are to make in relation to the delicious outcome! I am, admittedly, a big fan of the box-brownie texture (though not the box-brownie flavor – dull and lacking richness), and these really hit the spot!
You may know this already, but one trick that works really well to cut sticky brownies while hot/warm and still get a clean cut is to use a plastic knife (note: if the brownies are straight out of the oven the knife might soften and bend from the heat or coming into contact with the baking pan).
P.S. any thoughts on expanding your cook book tour to Israel?? :)
these are really the only brownies I make anymore because the ingredients are always in my cupboard. I just whipped up a batch for last minute guest which include 3 teenage nephews and I know they will be devoured. thanks!
these brownies are in the oven as i write these, in a 13 x 9 pan (doubled the recipe) and looking quite worrisome as it isn’t rising or looking anything like a brownie with only 5-mins more to go. my arms are beat working with the thickest batter ever. we’ll see how it turns out x
Best brownies ever! My kitchen is warm enough that coconut oil is liquid at room temp so I sometimes swap out the butter for 4 oz coconut oil. You won’t miss the butter and they’re just that much easier to whip up on a whim.
Sidenote: Grapefruit Olive Oil Pound Cake from the SK book is the perfect combination of flavors. Great recipe, Deb! Everyone who tried it had nothing but raves, even the grapefruit-non-believers.
Delish!!! Used Dutch processed cocoa (for the first time) and made no changes at all to the recipe. New to this site and have been eyeing this recipe for the past week, so glad I tried it!! I see more baking in my future.. and more gym visits ;) Thanks Deb!
I just made these with a cup of chopped macadamia nuts (fresh from our recent trip to Hawaii) and they are really, really good. I usually don’t like nuts in any kind of baked good, but this was a really good combination… especially with the brownie still being slightly warm!
Wow! I was amazed at how delicious, moist, and most important–chocolatey these brownies were. Thank you so very much for sharing this recipe, as last night my hubby and I wanted something sweet, but did not have any chocolate bar/chips to make “traditional” brownies. This recipe was so easy to work with and came out better than I expected! I could hardly tell the difference between the “cocoa” brownies and others made with melted chocolate. Thank you!!!
Though bookmarked for a while, I made these recently for the first time and they were a big hit. Super easy to make, very chocolatey but not too sweet. The perfect brownie. I had only one small piece (had to make sure they were okay to take to the party). After the party I was craving brownies, so I made another batch. To stop myself from eating all the brownies, I cut it into pieces and froze them. In case anyone was wondering, they freeze beautifully. So make a batch ahead of time and have them on hand for unexpected company.
The only problem with this recipe is that all the ingredients are on hand and it’s so easy to make. Too easy to give into temptation when craving something chocolate.
Thanks for another winning recipe, Deb.
Hi Deb,
Just wanted to say, love your blog, loved your cookbook, but most especially i LOVE that you give dry ingredient quantities in grams – so much easier to dump the ingredient directly from the container to a bowl on the scale w/o dirtying a measuring cup! Wish more recipes did the same. (And the brownies are in the oven as we ”speak’!)
New to this blog. I am answering the what is the best cocoa question posted eons ago. Trader Joe’s cocoa powder is the best I’ve tried.
I cannot believe this recipe survived after all I put it though.
I decided late on Thursday that I desperately wanted to eat brownies despite having no chocolate, no granulated sugar, and about four tablespoons of butter in the house.
I substituted 1 3/4 cups confectioners sugar for the sugar, threw in the remaining four tbsp butter, and then tossed in a scant 1/2 cup of beetroot marmalade I had left over from making the beetroot & goat cheese jalousie recipe at Le Delicieux. It kind of looked gloppy in the pan, so I used the stick blender to smooth it out before I put it in the oven.
The resulting brownies looked & sliced almost exactly like your pictures, but had a very glossy top that formed almost a natural layer of icing. They were very fudgy, but also a touch… fiber-y? as could be expected. They were super moist and remained that way well after cooling, so I went ahead and kept them in the fridge.
I think I will probably experiment with it again, as they definitely didn’t taste beet-y, but had the kind of fruity/dark undertones one might expect from funky organic chocolates that claim to have “notes of blueberry,” or upscale pour-over coffee.
And no one else in my house would try them. HAH. More for me.
hi, they look delicious and i can’t wait to make them myself! ? them! :D
I just wanted to say, this is now my go-to recipe. I don’t always have chocolate to bake with on hand, but I do always have cocoa in my cupboard. My mom always made cocoa brownies growing up, and while her recipe was very good, these are even better! Sometime I’ll have to make brownies with chocoolate to compare, but I doubt I’ll be able to tell the difference. I found a peanut butter cookie dough brownie recipe on the food network site (which is divine by the way, you should look it up), and I used your brownie recipe instead of that one for the brownie part…best brownies I’ve ever had, seriously. And I love how easy this recipe is too- I use my microwave for the first part and it works like a charm.
Oh and, I don’t have an 8X8 pan, so I always double the recipe and use my 9×13 pan…I think even if I did have an 8×8 pan, I’d still double the recipe ;)
I was just wondering what would be the shelf life of the brownies?
I baked these brownies today and they turned out AMAZING. They looked and tasted super delicious, everyone loved them. Thank you soooo much.
This recipe is flawless. Really easy to make, cheap (no chocolate) and could make it with store cupboard ingredients. So gooey, just remember to take them out before they get too hard.
I just made these with only 8 tablespoons of butter (certainly not opposed to more butter, but I only had one stick on hand and needed.brownies.now) and they still were awesome. A bit more difficult to spread in the pan but no fail. Also used King Arthur Flour ‘Double-Dutch’ dark cocoa (a mix of dutch process and black cocoa) which gives them a wonderful color.
I’ve made these a few times now for fundraisers- and they are my new favorite brownie! They’re so easy, and I love that you only use cocoa powder. I’ve also added a teaspoon and a half of peppermint extract the last couple times, and they’re so delicious!
These are phenomenal. They are the perfect solution for those days when you just don’t have fancy ingredients in the house. I have made them twice, usually on sundays when I have a sweet tooth but don’t want to break the sabbath to go shopping. Thank you!
These brownies are my secret weapon. I make them for work and friends. My popularity skyrockets. ;) I accidentally used self-raising flour a couple of thimes and the result was a lovely crunchy top and still gooey in the middle. Sometimes now I use SR flour on purpose.
Enjoy!
Forgot to say, I use all different things in them. Sometimes I add instant coffee. White choc chips and macadamias. My favourite are caramel chips and flaked almonds. :D Should maybe try glace cherries with dark choc chips. I tried putting diced mixed fruit in once, but that wasn’t so nice…
I adore a good brownie and was relying on a Cook’s Illustrated recipe for a brownie that tastes like the box.However, this recipe is MUCH more streamlined and, frankly, easier. As much as I like CI’s devotion to good recipes, sometimes I just want a brownie, not a science experiment. This recipe fit the bill perfectly. Thanks!
Thanks for another great recipe! I made these brownies in advance and froze them for after baby arrived, and the intense chocolate therapy has been delicious.
Ive been using this recipe for years, I make thousands every year. I call this recipe my mortgage-lifter. Right now Im working on a batch of a thousand! Good Times!
Oh my! These brownies garner some big time praise. I add a heaping tsp. of ancho chili powder. It’s the perfect complement to the deep dark chocolate yumminess.
Thanks for sharing!
Made the brownies!!! they were yummm…the mistake i made was, that i added in 3 times the quantity of the flour mentioned in the recipe and then to mend it added 200gms of dark chocolate and milk to liquify them..the brownies were delectably chewy and sinfully chocolatey…love this recipe :) My favourite from here on..!!!
Ok, so my husband (and I also, but to a lesser extent!) is VERY picky about brownies. They must be fudgy. They must not be dry and/or cakey. They must be rich, but not too sweet. He’s not a big “sweets” guy, but does enjoy rich desserts. I had a church potluck and was looking for just the right brownie from scratch: super fudgy, few dishes, few ingredients, quick, easy, and too good to just eat one. This recipe hit every target! Hubby gave it an “A” (I don’t think he’s ever given another brownie recipe that!) and kept talking about it. He even asked if I “had it nailed”, so my next step is to commit it to memory. :)
The thing about using chocolate – well, there never is any because no matter where i hide them, a certain person digs ’em out and eats it all!
They’re in the oven. Thank you from australia!
Just made these and they were absolutely brilliant. A really easy recipe, and definitely one I will use again. Hope you don’t mind but I posted about them on my blog – giving you full credit of course! Thanks for sharing.
These were amazing! Definitely one of my all time favorite brownie recipes! My husband usually is iffy about brownies, he prefers other types of dessert. But even he ate much more than usual.
I also had to bake mine for a solid 10 minutes longer than the original estimate. I’d say they were in for close to 35 minutes.
We all loved them. Will never buy another box of brownie mix. Subbed 1 Tbsp of flour for 1 Tbsp of cocoa and baked for 45 min. for toothpick to come out clean.
Awesome! Thank you.
I’ve just made a double batch of these and added chopped crystalised ginger to a third and homegrown raspberries to another third (I left the rest plain). I’ve eaten the trimmings (just to tidy it up, of course) and may have to leave the house to stop myself from eating them all.
YUMMY!!! super easy to make. :)
I tried this recipe just finished and I really wanted them to be nice but they diddn’t rise to the occasion for me I think I set my expectations to high. Their ok but nothing I would crave and I used decent coco which was a bit of a waste as I’m not going to eat them. I found them a little bland and not sweet enough for my taste which left me looking at the recipe and pondering if I’d managed to do something wrong. They look exactly the same and I followed the recipe to a T. I’m going to give them 1 more try tumorrow but add a bar of chocholate and a handful of toffee to see if its just that their not sweet enough to me.
These came out so cakey crumbly and dry and I even cooked them a few minutes less hoping that they would be fudgy. I will use only one egg next time and more moisture of some sort. Also, instead of the whopping 1-1/4 cups of sugar I used 3/4 c and they are perfectly sweetened against the Special Dark Cocoa that I used.
I tried these yesterday, and they were SOO delicious. I added a little bit of milk though (and a tiny bit more flour to even out the consistency) to make it more moist. So good!
I have lost track how many times I have made these…. sooo good and fail proof! Making them this time for a family whose young daughter has been fighting cancer and in the hospital the past 2 months… so happy to be making something simple and good for their arrival home. Thanks, Deb, for all these years of great recipes.
Amazing…. Just finished making this recipe, and I have never tasted a better brownie… Thanks from the heart…
This recipe is very old; I think I first came across this on the back of a Hershey’s cocoa tin and they are indeed the best brownies you’ll ever eat and the easiest to make.
These were so so good but I accidentally quadrupled the flour while doubling the recipe and then added milk to correct the consistency. They had to cook longer… But came out the best I’ve ever had. I wonder how half the flour compares!
I would like to make these for someone who is lactose intolerant…does anyone have some suggestions for butter substitutes. (heresy I know!) Maybe hydrogenated coconut oil?
Judy — Coconut oil would be fine here.
Hi Deb,
I just tried coconut oil but after 45 minutes the brownies never set. I’m trying them now with half the amount – I’ll report back.
There is a big and very serious problem with this recipe. I made it today for my family (2 adults, two boys 11 and 4 years old) and we ate more than half of the brownies, still slightly warm. Therefore, there are at most 8 servings here, not 24. What were you thinking?!?! My family’s favorite brownie recipe has been the one-bowl brownie recipe on the baking chocolate box. This one they also found super delicious, more on the cakey side. Thanks!
Wow. I’ve made these as written for my family before, but I am catering a Gluten Free bridal shower this weekend and brownie bites were requested. Well…I made these with my gluten free flour blend (my recipe) and topped with some Grand Marnier Ganache, cut into circles and HOLY SCHAMOLY! Perfect. Topping with a little MMF flower and they are the epitome of adorable decadence. Thanks so much!
oh – by the way – my MIL bought me your cookbook this past Christmas. LOVE IT!
I have a cake like brownie recipe that I love, but this one sounds great too. I’ve rarely used anything but cocoa powder (Ghirardelli extra dark) in my recipes, so I don’t even know what a brownie made w/ choc bar tastes like. lol
I’ll change this a bit by toning down the sugar, and using prune puree or apple sauce to cut the butter fat (I’ve always had excellent luck w/ both), but can’t wait to give this a try, especially considering I’ve got homemade vanilla ice cream in the freezer as I type. ;-)
Thanks for this!
I noticed that your ingredients and proportions are almost identical to a brownie recipe I just tried on another blog. The different is in the mixing of the dry sugar, cocoa and salt with the butter. The other recipe belts the butter and mixes the sugar, cocoa and salt and then pours the melted butter into this dry mix. Then it proceeds like yours. Yours, you heat these dry ingredients at the same time as the butter… What do you think the difference is in the result? I don’t know enough about baking to understand this experiment.
Thanks!
Hi Rachel — Do you have a link to that site? It might be easier if I know where their recipe came from, though I suspect Alice Medrich as well as these are her classic creation. FWIW, I don’t heat the dry ingredients in this recipe? Just the cocoa and butter and sugar are melted together so they sound alike.
I have made this recipe several times now. I always reduce the sugar and add in shredded or flaked coconut. Just mmm! I love them served cold with a dollop of whipped cream. This is a staple brownie recipe, hold onto it!
This recipe sounds perfect for my daughter birthday cake I am making her. Its going to be an ice-cream cake with homemade chocolate chip ice cream. Can’t wait to report back after Saturday and let you know how it went.
I have a batch in the oven right now. Has anyone ever doubled the recipe? I did. Hopefully will work out. Will let you know.
I have made three batches of these since last week!! They are really delicious. Almost like something you would get at a bakery or coffee house, but made in your own kitchen!! I think the fudgyness makes them the best!!
Ive just tried out these brownies and they were amazing!!! completely delicious and just as good as chocolate :) although i might recommend using a little less butter since my sister and i spend about 10minutes dabbing melted butter from the brownies! :/
Great job!
Cheers from Athens
Great brownies! Soft, chocolatey, and fudgy.
These brownies are not meant to be eaten warm, these must be cooled in the fridge for at least an hour. Once cold, these brownies are amazing.
As the recipe is listed, it makes a really strong chocolate flavor. This may deter some people. If you want a less intense chocolate flavor, use less cocoa (1/2 cup of cocoa plus 2 tablespoons.)
Nutella also makes a good icing for this :)
Was experimenting with a bunch of recipes, but now this me is my boot. Thanks for sharing!
Great brownies but finished way too quickly :)
I too like boxed brownies strictly for the texture and when I’m lazy. However, I always melt 2oz unsweetened chocolate and add it to the batter. Then I throw in 1/2 cup mini semisweet bits. It disguises the boxed brownie taste but keeps the gooey texture. I don’t trust people who like “cake like” brownies.
But I’m going to make these next. Hershey just came out with unsweetened cocoa that’s part dutch processed. It’s been in my pantry calling my name for a week now and it’s time I tried it.
Thanks. Love, love, love your site.
Delicious! And the secret to cutting brownies without turning the lines into a mess of crumbs is to use a disposable plastic knife. I don’t know why it works but it does!
Just tried these. Could not have been easier to make! I also cut the sugar by half a cup and added more walnuts as I love lots of nuts. My roomate who does not like brownies, LOVES them. I use van houten dutch process cocoa, they’re black as pitch and incredibly chocolatey. A real winner, thank you.
I’ve been making these brownies for a couple of years now and they are always a hit. Thanks for the amazing recipe! Last night, I ran out of butter and ended up substituting with 4 tablespoons of oil and 4.5 tablespoons of applesauce. The brownies are still as delish as ever! They were a little on the ‘cakey’ side last night, but seem more fudgy this morning. And there is no apple taste at all! My favorite chocolate treat is a little guilt-free now.
just made a double batch of these…you don’t need a double batch…holy chocolate
These are amazing!! Perfect milk brownie.
So true. BEST. Brownies. Ever.
My son, who is a chocoholic and a freshman in college, asked me to send a care package with brownies. Although he would’ve been very happy with a box mix, I wanted to make everything from scratch. I found this recipe and they were so easy and absolutely delicious. So chocolatey, dense and intense, The kids loved them!
Best brownies ever. I’ve looked everywhere for the perfect recipe and I fiiiinaaaaallly found it! Thanks!
Hi, thank you for putting up the grams conversion, all my favorite food bloggers are from US and ofcorse use cup mesurements, and wow i have tasted countless recipies and have lost my loyalty to brownies but these are amazing.
thank you
love from iceland
Diana
The best and easiest recipie ever. I ate the first batch in one day. The second batch (fresh out of the oven) I doubled and used a nine inch pan. Wow! Delicious!
Hi Deb! Longtime fan, but only rarely comment. Been wanting to tell you for ages how much I love your blog, the only one I consistently return to, both for its recipes AND its humor. Also, you have the BEST commenters, many of whom actually make your recipes first, and so many of whom share their own experiences, experiments, variations, & sometimes even recipes! (As a recipe collector, I really appreciate that & usually come to each new recipe late just so I can benefit from all the wonderful comments (tho’ they don’t take long to accumulate, LOL).
As for today’s recipe, though, want to comment myself on Rachel Anne’s question (#796) & your response (#797). I believe she is referring to the 2012 Bon Appetite recipe in Epicurious called “Cocoa Brownies” (just discovered it today & noticed the similarities). Only diff from recipe above, besides that noted by Rachel: no nuts, 2T less butter & cocoa, twice the salt & vanilla, & 1/3C flour (same as Medrich’s cocoa brownies w browned butter [YUM!]). The prep diff is that where Medrich heats the cocoa (+ sugar & salt) WITH the butter, Bon App heats the butter alone, then pours it hot over the cocoa, sugar & salt. Isn’t the purpose of heating them together (besides perhaps to allow some melting of the sugar) to “bloom” the cocoa, in order to get maximum flavor from it? Not sure of the chemistry of this, only the concept, but it sounds like an interesting experiment to see how the techniques differ in outcome. Oh, one last diff: Medrich recommends an exact # of “vigorous strokes” (40 in this, 60 in browned butter version)! Love that detail!
Anyway, thank you so much, Deb, for your always entertaining, educational & inspirational blog…and for all the GREAT recipes! Love it; love you. :-D
Thanks for the feedback — it will be very helpful for people comparing the recipes. The good news is that I know both work well, though I have only used this one. (I confess to not finding browned butter + chocolate that appealing together, despite being over-the-moon about them separately.) The thing to keep in mind is that this is the original recipe and the BA one comes later, so the timeline is roughly:
2003: Recipe was first published in her book, “Bittersweet”
2010: I shared it here.
2012: BA ran her brown butter version of them. She told Food52, “Those are Best Cocoa Brownies 3.0 or 4.0 or something like that.” As you mentioned, the browned butter version seems to use an addition 2T of butter and 1T extra flour.
In both versions, she suggests that you count the strokes. Needless to say, I thought that was charming but that there’s no need to be so particular.
I did notice that you don’t bloom the chocolate and butter together in the browned butter version, but I am sure she had her reasons it worked better without that step.
Thank you!!! For years I have been craving brownies but refused to give in to buying a box mix. This is the best scratch recipe I have found to date! I substituted coconut oil for the butter (major dairy allergy) which gave the baking aroma a hint of Mounds Bars, but faded to almost unnoticeable as they cooled. I may have pulled them a little soon, but since I love them a little fudgy that was fine. Since there are only two of us eating them (and to make sure we didn’t scarf them all down immediately!) after we each had our first two pieces I individually wrapped the remaining pieces in foil and froze them. That had a magical effect, much to my surprise! Both the flavor and texture improved when the pieces thawed – I don’t know how or why.They were fabulous before – after they were even better! Needless to say I washed and saved those little squares of foil because sooner or later they are going to get used again – probably tomorrow ;-)
The brownies were absolutely delicious. I usually like only the betty crocker fudge brownies but these were as good if not better than them, gooey,choclaty, fanstastic.
This is a decent cocoa recipe. However, I did not love them.
They didn’t taste like a brownie, not really. Moist, fudgey … cake, perhaps. They are also much too sweet, and fill your mouth up and stick. They don’t look like brownies, either. They are much darker and ‘moister’ looking, not the light and caked surface of the typical brownie.
Much better than the last recipe I tried, but still not what I’m looking for.
http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe/index.html I will be trying these next.
Am making the Chocolate Sugar cookie recipe from Cook’s country (April 2013) and need 3/4 cup unsweetened cocoa powder. I noticed I had 2 of them, Ghiardelli’s and Scharffen Berger. Both just say cocoa for ingredients. They look very different, one is much darker than the other. And stranger, the Scharffen Berger suggests 3 tab cocoa plus 1 tab sugar per 8 oz cocoa drink and the Ghiardelli suggests 1.5 tab each cocoa and sugar per 8 oz. Are they different strengths or just different tastes? Does anyone have a favorite unsweetened cocoa powder?
I live in Mexico, where it’s hard to find good baking chocolate. Only cocoa. Sometimes that’s annoying, but know that I know these brownies exist I have no complaints. Mine came out ever-so-slightly undercooked (thank you, crappy oven) and they are rich, fudgy, and wonderful. Highly recommended!
Wow. I can’t believe how yummy these are! Thanks again :)
Hi Smitten Kitchen, newbie here! Made these and they were scrum, I normally use a recipe that yields 300g of chocolate so I thought i’d try something diff and these taste exactly the same, and the mixture is way tastier to gobble!
Only thing I noticed is my brownies weren’t terribly thick? Could this be because I didn’t stir the sugar/coco/butter etc for long enough over the heat? Do I need to do this so it’s more of a pouring consistency? My mixture when pouring into my brownie tin was very thick so didn’t go as far and spread so much and produce as many brownies. Thanks!
This is by far the best brownie recipe ever! I love your idea of giving the mix as a gift. Any suggestions about how to package it?
See comment #665 for how to do this as a gift box. Enjoy!
Jessica — It’s actually not a terribly thick recipe, so that might have been correct, or as intended.
I love these! So easy and delicious every time.
Hey Deb, I’m making these right now. After I added an egg to my cooled cocoa mixture, the batter suddenly separated into an almost clear liquid and a thick glob of batter and it’s so thick I can’t even mix it! Help!
Ahwon — Just stir, stir, stir. It all worked out in the end?
I make brownies from a cheap box mix that everyone loves, but I dump chocolate chips, maybe toffee bits or white chips and swirl caramel on the top before baking. They are very moist and chewy. This recipe sounds good and the finished product looks rich and moist. I don’t like cake like brownies, they should be more like fudge to me.
Here in my place we were not used to baked dishes, recently I bought an OTG to try baking cakes at home. While searching for recipes, I stumbled on this this recipe :-). Thank you very much for sharing.
Very fudgy, awesome recipe! Not cakey at all and the cocoa flavor shines through; not to sweet, very chocolatey.
For those that are wondering if they can make it in a 13 x 9 pan don’t worry, you can easily double the recipe and it will come out perfect with even baking at 325 F.
Ahwon – don’t be afraid, just keep mixing. It will take about 2 minutes by hand if you’re stirring vigorously, longer if you go softly. It gets very thick, but keep going!
My heart swore off baking brownies ever again after two horrible failures three or four years ago. I loved box brownies and they had never broken my heart like these recipes had. But I happened upon your recipe and the pictures and your narrative brought my cold heart back to life. I tried this recipe almost exactly and with your brilliant descriptions and reassurances in your instructions (THANK YOU), these were perhaps the most perfect brownie I had never had!!!
I did subtract 1/4 c sugar. I will probably cut down the sugar even more, probably – 1/2 c or – 1/3 c, but other than that, this brownie is in my top 5 favorite baked goods recipes. Maybe even top 3. I have to test out that Baked brownie recipe first.
Also, I used a loaf pan because I only had a 9×9 cake pan and I love fat dense brownies. It was the perfect size for this recipe, providing just the amount of height for a fat brownie and was done around 25-30 minutes. The sides do get a little bit more chewy but not hard or over cooked. I may try the 9×9 next time just to compare. I just couldn’t stop eating these brownies.
THANK YOU FOR CHANGING MY BAKING LIFE. :)
I was concerned that the initial chocolate mixture wasn’t quite smooth enough, so added a scant Tablespoon of coffee. Otherwise, baked as directed (with walnuts). Wonderful! Hard not to lick the spatula AND the bowl, let alone share these babies when they came out of the oven.
Wrote a blog about my experience making these brownies. Basically, just how awesome they are. I have some tips for possibly improving them, but I’m sure it just comes down to personal taste, because as they are, these are indeed amazing! Thanks for posting! Love the pics, too! http://17butterflies.com/2014/01/01/random-cocoa-powder-purchase-yields-amazing-chocolate-brownies/
Can you tell me why the eggs should be cold before adding them
thanks
I’ve been in the restaurant industry for over a decade…and these brownies are RIDICULOUSLY GOOD.
I am definitely in the minority here. I followed your recipe exactly and the brownies were terrible. They felt and tasted oily. I was nervous putting them in the oven because the batter was so thick–not even pourable really. More like the texture of peanut butter. Was hoping they would be fine after cooking for about 32 minutes. They weren’t. Really disappointed. My husband isn’t a fan either so they will probably end up in trash. Bummer.
Just made these [in Singapore where it’s hot and humid all year round, think NY in summer] – and wanted to tell you that it took 10 minutes more for me too. thanks for your awesome site. x
Made these but subbed coconut oil for the butter (exactly 1:1 ratio) and success!!! Soooo delicious! I kept them in the oven a good 35-40 min., until there was little oil left on the top, and as it cool, the rest seeped in. I am freezing a batch and giving to my pregnant friend for a late night post-partum snack. :-) Thanks!! Adding this to the recipe book for sure! :-D
A month and a half or so ago, I was merely looking for a very simple brownie recipe that used cocoa instead of chocolate. I came here first, as usual. I thought this sounded like a strange recipe because of the absence of any baking powder but decided to give it a try. Tonight was probably my fifth double batch. My husband now refuses to eat any other brownie. These would also be more aptly called The Most Dangerous Brownie Recipe Ever. :0)
Not sure if anyone experienced this because I haven’t read all the 800+ previous comments, but the one time I lined the glass cake pan with foil because I was out of parchment paper, they stuck to it horribly, which was surprising given the amount of butter in them. :0/
Okay, I didn’t realize it at the time of posting the other night, but I had inadvertently left the flour out of these (it was late and I was tired and in a hurry to make them for the husband’s lunch). I just wanted to come back and say that if you stick them in the fridge over night they set up just as nicely as they do with flour in them. They have now been out of the fridge since yesterday morning and are still holding up very well on the counter in my seasonally cool kitchen.
So, if anyone is also looking for the Best Gluten Free Cocoa Brownie, this sans flour is it. :0)
Well, it’s Thursday night and here we are once again. After making a double batch of these brownies, what?…Monday night, they are gone again already and I have another double batch in the oven. (Added about 1/3 cup of cold, very strong coffee tonight and a wee bit more flour to make up for the extra liquid.)
As over the top rich as these are, husband gets a nice big hunk in his lunch every day, and then eats another with ice cream every night. (I have a normall piece each day – just enough to staunch the daily chocolate craving.)
These are dangerously delicious and waaaay to easy to make using the microwave method. I’m going broke on butter! This madness has GOT to stop! 0.o
And it is. For now. Next week it’s gonna be oatmeal cookies…with chocolate chips and cranberries. ;0)
Holy shiz! I have tried a few brownie recipes with real chocolate, and packet mixes, and this is by far the best I’ve made. They are almost too delicious. Takes all my willpower to stop at one…
After almost two years since I tried this recipe for the first time… I just wanted to add that when you substitute ordinary flour with potato or tapioca starch you get equally delicious gluten-free brownies.
Tried with splenda, for a diabetic relative. Unfortunately, that turned out to be a bit of a train wreck. They’re totally flat, very powdery texture, no nice smooth top. Obviously some chemistry didn’t work out right with the substitution! Might have to try again with some other sugar replacement.
Hmm. I double-checked the recipe a couple of times, but my batter never got smooth and shiny like yours. It was hard to spread and stuck to the bowl in a big way. May have to try again!
Deb
Considering the number of comments, i’m sure the answer is here somewhere,
but- I love these but would like to try adding espresso powder. Could you advise how much you think would be good?
I think I would add it with the butter, sugar, cocoa , and salt.
Thanks so much!
pattyk — I think you could just add a teaspoon and it would be fine.
I just made these yesterday for a Superbowl party. It was so delicious! They are so dense and fudgy. And the awesome part is you don’t have to wait for the eggs and butter to warm up.
Hi Deb! What are your thoughts about sprinkling sea salt on these babies? Would you sprinkle right when they come out of the oven? Before? Not?
Rebecca — Before. But go very easy on it. They’re remarkably balanced without it.
Wow. I was on your site at two in the morning (instead of in bed where all decent people should be at that time), and I came across these babies. OF COURSE I had all of those ingredients on hand and couldn’t resist, being the fan of boxed brownies that I am, giving these a run. I just finished up the chocolate caramel cheesecake last week and I still have a jar of salted butter caramel sauce, which I proceeded to ribbon across the top of these brownies. They finished up at four in the morning, I ate one then, I dreamed about them, and I am currently having one right now for my Sunday morning breakfast. Great recipe, as always!
I only have iodized coarse sea salt. Is that the same as flaky sea salt and can I still use it in this recipe?
Hi Diane — I’d use half to be safe. Flaky is so light and feathery that the equivalent volume would be much heavier of a non-flaky salt.
Hi- sorry I have one more question:) I have an 9 1/8 X 6 3/8 X 1 1/8 pan only.. In cm it is: 23.2cm X 16.2cm X 2.8cm. Will this pan work with these brownies? Thank you so much:)
Diane — It will probably be okay, but keep an eye on it in the oven in case it looks like it will spill over. (It shouldn’t, but best to keep an eye on it rather than finding out the hard way.)
I need to add my comments. This is my holy grail brownie recipe. I use Hershey’s Special Dark. I’ve tried it with Bensdorp dutch process cocoa and Hershey’s unsweetened (“regular”) and the chocolate flavor was too mild for me on both occasions. Solid chocolate based brownies also yield an ok flavor but with special dark (I’m not connected to them in anyway, other than as a consumer) it’s just perfect. I occasionally try other brownie recipes, but they’re always just ok. Very good with toasted coconut and/or chopped chocolate tossed on top. Takes about 40 minutes in my 1940’s gas oven.
Hint: hit control and F to find certain words (like “espresso”) in the comments. Very helpful.
THANK YOU Deb!
I absolutely cannot stand box mixes. They taste fake to me. I always keep cocoa in the house, and I came upon these last night at around 9p.m. I got in the kitchen and made them (with walnuts), and they are insanely good. I did the parchment paper thing (which I’ve never done before) and they came out beautifully. I didn’t time them–I hate timing things–but I guessed, and only checked them once. Wow. I am sharing these with my coworkers today! Thanks for the great recipe, and probably the only one I will use now.
These have become my go-to brownies. They taste like the two-bite brownies that you can buy in bags (at least you can in Canada), except obviously better because they’re fresh and homemade. I love the fudgy-but-not-gooey quality. Thanks!
Just doubled the recipe to fill a 9 x 13 pan and they came out fine. Baked for 35 minutes (n my oven, they came out perfect) @325*. Who can only eat a 9×9 inch pans worth? That’s just a taste!
I just made these tonight and will not be making it again. It was definitely too rich for me. I used Callebaut cocoa powder which is what I use for all of my cakes and brownies. I have another recipe that is more on the cakey side and my husband loves it. My husband and step-daughter thought it was too rich and it was hard for them to finish up a square.
Hi there! I added bourbon into the batter to make them bourbon-flavoured but the batter ended up being a little too runny… will adding more flour help to unfudgey-fy the brownies? Thank you! :-)
I made these tonight and my 5 year old and I love them. They ARE very rich. So just eat a small amount and freeze the rest. I needed to cook mine for 40 minutes to get the batter cooked all the way through.
My daughter loves to cook and wanted to try this with her. Has anyone tried it with spelt flour instead of the APF?
Hi there! I added bourbon into the batter to make them bourbon-flavoured but the batter ended up being a little too runny… will adding more flour help to unfudgey-fy the brownies? Thank you! :-)
I just loved this recipe. Chocolate is the only flavour for me anyway. And these are about the best brownies I ever had. Thanks for posting this recipe.
Okay, I have tried this recipe 4 times and 3 out of 4 times it hasn’t worked.
Other commentators have stated they used coconut oil 1:1 and it was fine. My problem happens when I add the eggs. It goes clumpy and the coconut oil doesn’t blend. I thought it was too hot so I’ve tried it cooled and tried it without melting on the stove. I’ve followed through and cooked them anyway and they are just clumpy and crumbly. I have NO idea what I did different when they actually did turn out. They are so yummy when they work out!
The “ruined” ones are alright too, they have a really coconuty taste because the oil solidifies on top during cooling. Which is okay when you just don’t care and want something sweet haha.
Anyway, I’m sad that this recipe doesn’t like me. I’m not even a beginner baker either so I’m stumped.
Amie
I recently tried your favorite brownie recipe (the one that’s pretty much a one bowl recipe with lots of unsweetened chocolate) topped with the delicious detritus from the bottom of a bag of Trader Joe’s Cowboy Bark, and got rave reviews from both my family and my in-laws. Major win for me! I promised my Dad baked goods in exchange for help around my crumbling house, and he requested brownies, so I’m trying these for comparison. I never thought I’d love brownies from scratch this much!!
These are just so good! I have made them a few times now, each time when my 2nd grade daughter has been on school snack duty (=snack for the week for 20+ kids [oh, the pressure!] – these are great for Friday). She has helped me make them each time, and we have used white WW flour, swapped half the butter for unsweetened applesauce, and cut the sugar to 1 cup, so she can tell her teacher she has made “marginally healthier brownies”! Doubling the recipe gives enough for her class (and teacher!) with a few left for home. Thanks for another keeper.
So many comments-they must be great- I want to try them but curious if anyone added walnuts?? i love my brownies with nuts!! Thanks in advance
Perfect.
(I think these brownines are what angels eat in heaven.)
Delicious! Used 1 c sugar and baked in a 8 x 6 glass pyrex (tupperware!). Had to bake for closer to 45 min. But they turned out perfectly. I also sprinkled with coarse salt. I like my chocolate to be salted and would have missed the flaky salt topping.
I must say this review has been pending for quite some time now. I planned to write it the first time I tried these brownies (an year ago!) but never got around to it. they are perfection! I love how the recepie is described step by step and the fact that they NEVER come out wrong-like NEVER! They’ve been a hit with all my friends and relatives! Thank you for giving me the best brownie ever!
Just made these for my 9th grader who is busy studying hard for her high school finals. She is so happy! (I don’t eat refined sugar or wheat, so I’m debating about playing around with this recipe using coconut palm sugar and almond flour.)
This may have been mentioned before (876 comments!) but I thought I’d mention that these brownies work very, very well with all purpose gluten-free flour.
They’re naturally fudgy and dense and with only 1/2 cup of flour, you barely notice the difference.
And Kristin – I’ve made them both with and without walnuts and they’re great both ways.
Easy, fast & amazing brownies!
I skipped the sauce pan and threw the butter, sugar, cocoa & cocoa in a pyrex bowl in the oven while I preheated it. After the butter melted I followed the rest of the directions. So no need to stand over a double boiler.
I didn’t have parchment, so I did the old grease and flour the pan.
I don’t own an 8×8 so I used a 9″ round cake pan.
All worked perfectly, and I was able to flip the whole thing out onto a plate fresh from the oven. That helped the cooling, but I could have served it warm and whole.
Yep — these were pretty great! Thank you!
I made this 2 weeks ago and absolutely love it. I substituted with wholemeal flour and olive butter and even reduced the sugar but it was still heavenly tasting and perfectly moist inside! Thanks Deb for this delicious and easy recipe! It is by far my favourite brownie recipe!
These are in the oven now. Well, what’s left after I licked the spoon and the bowl… I had a 9×9 pan, and made these adjustments: 157 g butter, 281 g sugar, 73 g cocoa, 73 g flour, and 45 g pistachios + 45 g dried cherries. I kept the same amount of salt, vanilla and eggs. They smell heavenly, and I can’t wait to take them to my friends house! She just had her 2nd baby boy! Who doesn’t love a little brownie love? Thanks for the recipe; I will update to tell you how they turn out in the bigger pan.
Hi everyone. I still haven’t tried making this recipe. But I am really tempted to use this brownie base for a cheesecake brownies. Would you guys recommend it? :)
Hi Deb–I’m thinking of using condensed milk instead of sugar. Do I still have to use the same amount, or do I put in half of it instead, given how sweet it is?
ive baked your recipe…trully its the best…but i have a question…before i follow all the listed ingredient, but for now, im a bit out of stock in my pantry having butter… can i use margarine, instead? if i can, can you help me for the measurement to use?
You can make these with the same amount of margarine. The flavor won’t be as amazing, but it will work just fine.
I made these in muffin tins, some with peanut butter swirl and some with trader joes cookie butter swirl-uhm amazing. Thanks for another great recipe!
Microwave way worked, but to melt the sugars and coco powder, over the heat left much silkier texture to the batter. In the pan it’s bit stiff so you have to spoon it around a bit to meet all corners. Freezing/cutting technique worked, but I should’ve left it in little longer. Making second batch now, but I might have used little bit more butter than I should have.
Thank you for your recipe. My family & I love this brownie so much. I think I will stop searching another recipe anymore. Thank you. ^_^
This was awesome! I’m a longtime follower, but I just moved to Brazil where, not surprisingly, it’s difficult to find unsweetened chocolate, so this recipe was perfect! My Brazilian roommates told me to open a bakery here!
Chocolate is one of the most enjoyable and effective ways to medicate.Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.Full Melt offers a variety of fun and delicious flavors to choose from including both plain milk and dark chocolate bars for those who want to experience the true flavor of cannabis.
I have made these several times now, and they are always a hit. They are THE best brownies I have ever had. I live in France & brought some into the office this morning. My colleagues are raving over them, & one made the comment that only an American could make brownies like this. Thanks for this amazing recipe!
I am not sure how this will turn out because I have mistakenly put 1 heaping teaspoon of salt instead 1/4 heaping tea spoon in this recipe….:(. I hope the bitterness of the chocolate and the roasted nuts i will put will help this browny not too salty…:(. Deb, Do you know if I can add anything to the batter to help with this problem?
i’m a teacher who just made these last night for my students; the assembly was mostly simple enough that i could do it during a break from lesson planning. i loved how un-fussy it was. and the payoff is incredible. kids are fighting over them like mad :)
Yum! This is my favorite brownie recipe ever. I do half the amount of butter, and substitute the other half for coconut oil. I love the light coconut flavor it adds. Making a triple batch in 2 13×9 pans so I have enough for both sides of the family as a Thanksgiving treat. I hope it turns out as good as the single batch in an 8×8! Thank you for the recipe. :)
Visiting my son in another state and he asked for brownies. Since I had somehow failed to record my brownie recipe on my laptop just yet, I went searching for a good one. Smitten Kitchen has so many lovely recipes, I decided to try this one. SO glad I did!! Both my son and I prefer not overly sweet and love heavy on the chocolate. These are delicious perfection! He did not have and 8×8″ pan, so, OhNo, I had to make a double batch. [sarc] Thank you from the bottom of my tummy!!
Great recipe! Trying it in France with french eggs, french chocolate pouder (well not really…), and french flour and it tastes delicious!
Thanks
these were so easy I am never making boxed brownies again. I melted the butter in the microwave (I didn’t see the point in using a double boiler just to melt butter…) and baked them for 30-35 minutes. The outside was chewy and the inside was moist and delicate, divine.
it was easy to me to make brownies because of your recipe thank you
Ok I have spent the day after Christmas reading each previous 898 comments. I have really always enjoyed your site Deb; I also love your book. Many thanks to all your friends who comment it’s so fun to read. No I haven’t made these brownies and prob never will. I have no willpower to resist delicious baked goods these brownies sound fantastic!
i made these last night for my friend’s engagement party and loved them! thank you so much for sharing! =)
Just pulled these out of the oven. Why are you such a miracle kitchen genius goddess? Between this and the buttermilk chicken I made last week… arg.
I’ve made these a few times, the last two times I’ve made them as the recipe states, but I’ve used a cupcake tin so as to have easy individual servings. It works really well for me and they come out nice and dense/fudgey.
I’ve also been melting the butter with the other ingredients in the microwave in a glass bowl, it’s super easy and it makes these just as easy as boxed, but way tastier.
Thank you for sharing your recipe! I super love the outcome of it! I’m glad I chanced upon your recipe because this is for keeps! It’s chocolatey and not cakey at all! The recipe that I need without using chocolate chips or bars but stays true to being a chocolatey brownie. Thanks for a heavenly, rich brownie recipe! Kudos!
An awesome trick I learned for cutting brownies. If you use a plastic knife while they’re still warm, and use a soft sawing motion, you can cut them easily without warm brownie sticking to the knife.
Anyone ever added a cream cheese swirl to these? This brownie recipe has been my go-to for years and I’m thinking about mixing it up a little for a Super Bowl party this weekend…
These were very rich and delicious. Definitely need non-sweetened whipped cream or vanilla ice cream to cut the richness. Would absolutely make again and again as a decadent treat.
Hi deb!
I’ve made these brownies countless times and they never go wrong! This is my favourite brownie recipe. Im making a double batch for a party today and i see other commenters have had success with a 9×13 inch pan. Id like to ask how long would they take to bake in a 9×13 inch pan as i usually bake them for 30 minutes. Should i double the time to one hour?
Actually, I find the baking time to be about the same when I double it.
I love love love these brownies and so do my boys! They also have become my secret weapon in the classroom!
Best brownie I’ve ever made >_< thanks so much for the recipe :9 it was so dense 'n moist 'n yummy… everybody loved it <3
Rach, I’ve tried these with a pumpkin cream cheese swirl. So delish!
A WINNER!
I was looking for a brownie recipe that was easy, with ingredients I already had (cocoa powder is all I had) and relatively easy. My kids and grandkids were coming over after a school event and I wanted something sweet and delicious.
Of course, being in a hurry I didn’t read all the way through and decided to melt the butter, sugar and cocoa in the micro. It worked ok but the sugar did not melt enough so I ended up heating on low heat on the stove top which did the trick! The batter was still a bit ‘sandy’ but looked exactly like the description in the recipe. I used an Organic Cocoa rather than a dark Droste type of cocoa. Since I recently moved, I couldn’t find the 8″ X 8″ so I used a rectangle that I’m pretty sure ended up the same equivalent. And, I did bake them for 30+ minutes because they definitely needed more time.
They were melt in your mouth delicious and I will definitely make them again! (Especially since there’s only 2 pieces left!)
BEST BROWNIES EVER!
Just wanted to say thank you for this recipe. Absolutely delicious, my family and I adore it. I’veade it plain, with choc chunks, peanuts, walnuts, pretzels- each variation amazing, and such a breeze to make/clean up. Gracias!
This brownie recipe is the dogs bollox!
Hi Deb!
Just made these brownies and they are absolutely amazing! Best recipe ever! Thank you.
Just a quick question: I want to make a batch for my daughter to take home with her once she goes back to college, how long do they keep ok? Should she keep them in the refrigerator?
Thank you so much for your help!
Hi Lucia — I usually freeze brownies for longer storage, because they freeze really well, but they also keep well in the fridge for easily a week, if not longer.
Just made these. This may or may not be a recipe for crack.
I made these over the weekend and they are fantastic! I have made Gu’s chocolate brownies to date which require melted chocolate and cream but I think these are as good and my wife says they’re better. What is very interesting is that they’re cheaper and easier to make too : ) Thank you very much for sharing and for your metric measurements (although we do use cups in Ireland too, I prefer metric.
Awesome recipe! I just baked a batch and they are scrumptious! The perfect balance of sweetness, richness, and buttery-ness.
I first commented on this recipe in February of last year. I have made them many, many times since then. Today, at five months pregnant, I am in the process of turning them into cookies. Fingers crossed!
I have to say that I was thrilled (!!!) to find this recipe here.
I recently made an investment (my term describing any 1 item over twenty dollars) in natural cocoa powder. I had read all about the many glorious benefits of natural cocoa and I was naturally eager to being a slew of testing and a sampling of recipes … however once I brought this lovely rich powder into my house, I could only think of one thing – Brownies!
I have now just pulled a double-batch of these out of the oven and have wasted no time in slicing it up and scooping on some HD vanilla ice-cream… I have to say this recipe made an amazing brownie that was dense, fudgy and rich almost to a fault.
I think mine are a tad under-sweetened and while I am not usually a fan of the powder sugar topping I think a dusting is in order for these prior to be given out as moan worthy bite size morsels.
Me and my adolescent offspring thank you from the bottom of our chocolate luvin’ hearts for sharing this simple, yet amazing recipe!!
I absolutely love these brownies and have made them multiple times to satisfy my chocolate cravings. But now I’d like to share them with a friend who can’t consume dairy. Can I switch the butter with vegetable oil? Would it be the same quantity?
Shari — I haven’t made these with anything but butter, but a bunch of people have commented about using coconut oil without any trouble. I suspect other oils would work fine too.
How do I wait for them too COOL! That’s going to be the hardest part of all!
Hello I used dark chocolate and it came out bitter ! Did I do wrong? Also it is mushy and sticks o the arch meant paper. It is my first time baking brownies.. What have I done wrong? Please help … I want to send it to my on in San Francisco…
Marie — There isn’t any dark chocolate in this recipe, just unsweetened cocoa powder. Is that what you used? If not, that was likely the problem.
So far the best I have ever had!
Another new staple recipe for me! Thanks, Deb!
These are in fact fabulous! I added walnuts and everyone loved them including my very fussy husband who hates anything too chocolatey.
I’ve been making your favourite chocolate based brownies for years and love them. When I found myself with no chocolate last week, I tried these one out, and like them even more! My new go to recipe!
My friend’s nephew said “it’s the best brownies ever”
Love these! I threw in a teaspoon and a half of chili powder for spicy brownies :) yum
I made these brownies tonight and really love them. My daughter and I are trying NOT to eat them all. I just wanted to say that after reading many of the comments that way too many people are overthinking this recipe. I chose it for the simplicity and that I had all ingredients on hand. try the cocoa you have on hand, if you like the recipe, then try other variations. I can’t imagine these being much
better that what came out of my oven tonight!
these brownies are insanely delicious… i made them for my son’s b’day today, and threw in crispy bacon… his request (also your oven baked ribs for dinner)… thx! you’re a constant source of inspiration. ox.s
I have made these brownies multiple times and they are delicious. My favorite!
This time I decide to double it and use it as base for marbled cheesecake brownies. The batter looked fine but 10 minutes In the oven it turned liquidy and lots of butter separated out. I tried baking for longer than usual but that just made it incredibly chewy. No idea what went wrong
I make these frequently. Different variations include cinnamon and adding a little extra salt on the top. These are most definitely the go-to brownies in our house. Cakey substitutes need not make a showing.
I have to say that even five years later, I return to these brownies.
I made them again last night, and I don’t think they’ll last until tomorrow.
I often toss in 1/2 cup of bittersweet chips (tossed in cocoa) right before baking.
Just felt like leaving a “test of time” love note!
My 4-year-old son was DYING to make brownies this week, and so I found this recipe, figuring (1) we didn’t have any baking chocolate, but we did have a cannister of Hershey’s cocoa powder in the pantry, and (2) Smitten Kitchen baking recipes have never let me down.
This one was no exception! These brownies came together like a dream–we used the microwave to melt the butter, cocoa, sugar, and salt together–and are SO tasty. They’re fudgy, chewy, and decadent. So satisfying, even in small bites. My new favorite brownie recipe, for sure.
Looks so delicious.. I’m definitely going to try this recipe..
Hi Deb! What are your thoughts on making this a peppermint brownie? I’m baking for a get together this weekend and I would love to put come armed with a wintry treat. My go to for peppermint brownies usually involves peppermint extract and crushed candy canes. This brownie recipe, out of all your fabulous ones, seems the best suited for this kind of tweaking. I guess I’m wondering a) is the recipe adaptable in this way? and b) would I replace the vanilla extract with peppermint extract or would you suggest another method? I’m sure some drizzled chocolate and peppermint pieces on top wouldn’t hurt! Thanks so much!
These are my boyfriends favorite brownies in the entire world. I have to take them away or he will eat all of them in one sitting. (He did that the first time and got sick haha) thank you so much for this recipe!!
I followed this recipe to a T, and it was fantastic! I made this for a get-together tomorrow night, and now I am worried I will have nothing left for tomorrow. I will have to hide this from myself in the freezer…mmmmm. Thank you, Deb!
I was so excited to try this recipe and I was thoroughly disappointed. My husband loves my current brownie and these were too rich for us that he told me not to make these again. I had to try to finish it since I used my good cocoa powder.
Alexandra — Sure, I’d just swap out the vanilla, but maybe just half and then taste it before adding the other half. Peppermint extract is much stronger, I’ve found.
These are a very rich and fudgy brownie. I doubled and baked in a 9×13 pan. The edges got a little bit too done and they stuck to the foil and therefore were hard to cut and serve. What is the reason for lining the pan with foil? Is it for ease of removing the brownies from the pan to cut? I have very similar recipe to this one that has little flour and I bake them in a greased pan and I find it works much better than lining the pan with foil.
Sandy — It’s for ease of removal; I’m sorry that it didn’t help!
Hi!
Love this recipe – my go-to brownies that aren’t too sweet and are ridiculously yummy. Quick question, trying to cut down my sugar intake. What is the lowest I can make it?
While using 85% chocolate I use 2/3, which works great, but I was wondering how much lower I could take it without messing too much with the structure?
Sorry, just realised the second half of the above comment was meant for another post.
Love these brownies, but was just wondering if I can take the sugar any lower without messing with the taste, would you have any ideas on that?
Thanks!
I LOVE these brownies! They are the bomb! I blogged about them here:
http://www.mary-making.com/2016/02/04/best-cocoa-brownies-and-trust/
I made these yesterday with about 1/2 butter and 1/2 coconut oil, subbed in 1/2 c coconut sugar for some of the regular sugar and used white whole wheat flour. They are fudgy, rich and amazing.
Made ’em yesterday and threw in bittersweet chocolate chips. Huge hit with husband and son.
Making these for Valentine’s Day again!
This is my go-to brownie recipe. I’ve been making it for years, since shortly after I found the smitten kitchen website. These brownies always turn out perfect–rich with a perfect, slightly-chewy texture. I’m making many batches of these for a bake sale next month, along with your Austrian raspberry shortbread cookies. I know both will be a huge hit!
These are my go-to brownies, too! I cut them into very small squares and added them to my Christmas cookie boxes, and everyone raved about them. I made them for my beau for Valentine’s Day, then brought the leftover pieces to a sundae buffet and people went nuts! Tomorrow I’m bringing them to an Oscar party — I’m decorating them with shards of spicy chocolate bark and some flame-colored frosting and calling them “Mad Max brownies.” I don’t expect I’ll have any leftovers to take home!
I made these using oil instead of butter for someone with a dairy allergy and I’m happy to say that they turned out great!
Hi Deb, I made these as a birthday gift for a friend – he is on a Paleo-trip so I swapped the flower with coconut flower, one more egg and a little coconut milk. Worked great! They were super silky and smooth. I brought them to share but…after politley offering one to every guest he ate all of the rest! So thanks ;)
I made these today and I was skeptical due to my previous negative experiences with cocoa brownie recipes, but I actually think these might trump my (former) favorite recipe! Very dense, chocolatey, and fudgy! FYI to other users, I used Ghiradelli cocoa powder.
I have been making these brownies for five years. I have tried many different recipes over the years and I this one is the absolute best. Sometimes I add a bit of chocolate chips and it adds an extra crunch. They taste better then Ghirardelli brownie mix brownies.
Great recipe! Delicious.
Made these tonight. Used microwave to melt butter with sugar and cocoa. No issues. Between this and the other brownie recipe you posted recently I am on a huge brownie kick. It’s a good thing!
I’ve made these brownies a few times now, and the last time I made them they were the best brownies I’d ever eaten: I used half normal cocoa powder, half black cocoa powder. I could not stop eating them! I had to hide them from myself! Next time I might experiment with full-black cocoa powder.
I have been making brownies with this recipe for a number of years (5?). Yes, since ingredients, stove temps, pan thicknesses, etc. vary, there are qualitative assessments to be made, as with any recipe. In total, however, this recipe is: THE. BEST. BROWNIE. RECIPE. EVER. Thank you for making it a part of our lives.
Yes, this is the Best and Easiest Brownie. Less sugar, a little addition of brown sugar and coconut oil. I made this brownie two a week! Thank you
My favorite brownie recipe! I felt sacrilegious about not loving Ina’s outrageous recipe, but my feelings of disloyalty are assuaged knowing that perhaps I’m just a cocoa brownie kind of girl. Whether for a party, bake sale, or just pure greed, I’m usually baking brownies for a crowd, so I wanted to share that this recipe quadruples perfectly for a half sheet pan. Better yet, the measurements are almost perfectly even, nearly achieving the holy grail of baking: a single measuring cup recipe. Anyway, quadrupled quantities are 5 sticks of butter, 5 c sugar, 1 t salt, 2 t vanilla, 8 eggs, 4 c flour. As for cocoa, I cheat a little on the quantity and just dump in the standard 8 oz (226 g) container. That’s technically a little short, but I’ve never had any complaints, or any leftovers. Thank you for the fab recipe and brownie epiphany, Deb!
Wow, stumbled upon this recipe a few days ago. i knew it was going to be good but everyone agreed it’s the BEST!.
Like Meg said in about comment 117, 35 minutes for my oven too, though we live at 8000’+ I made no adjustments for high altitude which was nice and easy.
Making it again tonight.
Love It,, Love it Love it!
thanks,
Deb,
Thank you SO much for posting this outrageously simple but absolutely delectable brownie recipe. I followed it to the letter and it came out better than I could have imagined! My oven needed 35 minutes. I have been on the hunt for the best chocolate for several years now and have chosen Guittard. It has this earthy blissful rich chocolate flavor that I haven’t found in any other brand. So, that is the cocoa powder that I used in these awesome brownies. If you haven’t tried it, you might want to give it a try. It is fabulous!
Thank you again!
Hi, do you think this recipe would work if fully or partially substituting cocoa butter for the regular butter? Trying to do a lower cholesterol version for my hubby :D
I tried this recipe today , the first recipe I tried , it came out cakey. These came out perfect. I added a 1/4 tsp baking powder though. And almonds.
I need to add my comments. This is my holy grail brownie recipe. I use Hershey’s Special Dark Cocoa. I’ve tried it with Bensdorp dutch process cocoa and Hershey’s unsweetened (“regular”) and the chocolate flavor was too mild for me on both occasions. Solid chocolate based brownies also yield an ok flavor but with special dark (I’m not connected to them in anyway, other than as a consumer) it’s just perfect. I occasionally try other brownie recipes, but they’re always just ok. Very good with toasted coconut and/or chopped chocolate tossed on top. Takes about 40 minutes in my 1940’s gas oven.
Hint: hit control and F to find certain words (like “espresso”) in the comments. Very helpful.
THANK YOU Deb!
PS: I imported my comment from “All Comments” into “I made this” (copy and paste) for my fellow baking friends.
Thank you so much for this. I’ve lost count of how many times I made this.
Thanks from Brazil!!
Made these yesterday and although they were quite delicious, I had size issues with them. I used a 9″ square cake pan, and there was so little batter that they were barely a half-inch tall. Using the 8″ pan recommended would not have solved this problem. I think the quantities should be increase by at least 50%. They’re so intense you will want tiny cuts (I got 30 out of the pan), but thicker would be better for textural reasons. I pressed walnut pieces into the top 15 minutes into baking and it was the perfect timing for toasting them. Even better would be a shower of flake salt to balance the intensity of the chocolate and sugar.
Using an 8 inch pan would definitely make the brownies thicker. An 8 inch pan has only 64 square inches whereas the 9 inch pan has 81 square inches.
Maybe try it again using a 9 inch pan?
I make these in an 8-inch square and they are indeed quite thin brownies. But they’re also very fudgy; I think if they were thicker, it might be almost too chewy.
I can’t believe I took so long to make this. I followed the recipe faithfully, except that I used one cup of granulated brown sugar and a quarter cup of white. Like for Deb, it took me ten minutes extra, so 35 minutes in all, in the oven. It’s turned out delightfully rich and intense, and terribly dangerous to keep around without someone to share it with!
I tried these yesterday because I had a *serious* chocolate craving. the result hit the spot and the making was pretty straight forward. Everyone loved it too! My only question is about the water bath, should the water level meet the level of the butter/cocoa/sugar mixture? Mine took a long time to heat up to ‘hot to the touch’ temperature.
WHY DON’T YOU MAKE THE RECIPE EASIER TO PRINT OUT? WHEN I CAN’T PRINT IT OUT FAST I JUST DELETE IT.
There is a print icon below each recipe after the words “DO MORE:”
Sorry, but I can’t find that “print icon” any where.
I have almost stopped looking at the FB posts from SK because I can not print recipes. The brownies sucked me in though and now I am frustrated and my belly is sounding like a ticked off grizzly bear.
The stuff below (followed by the stars) is all there is follwed by “Like this post?”
See more: Brownies/Blondies, Chocolate, Photo
Rate this:
Right above the RATE THIS is DO MORE: There’s a printer icon second from last on this and every single recipe, promise. You can also hit Ctrl+P from your browser on any page and it will take you to the print template.
Again , sorry Deb. I did a copy then paste to try to show you what I have to work with. No “Do”. Starts with See and ends with the stars for rating. ( if this recipe comes out like it looks like it will – full blown taste, aromatic heaven, and chewy, I wish I could make all five stars flash !).
I will try the Ctrl P. Thanks!
BTW – I have been cruising recipes for fun foods to compensate for low appetite and getting scrawny, this should fit nicely !
Hi Deb! I’ve made this three times. The first was exquisite and fudgy and moist. The second was dense and bitter and rubbery—the texture of neoprene. I thought I must have messed them up, and perhaps had doubled the flour. The third time I used a scale and—while not as bad as the second time—they were similarly dense and rubbery, even though I only baked them for 20 minutes.
Any ideas what could be causing? Ideas include:
-I used less sugar than called for
-I used ghiradelli unsweetened cocoa
-my pan was closer to 9×9
Thanks
David
maybe you overbaked, or overmixed. Mixing and kneading develops the gluten in flour, which is good for bread, bad for brownies. Hence the “40 strokes” instruction.
ps bitter sounds like you skimped on sugar (which you admitted), or burned the chocolate (easy to do as chocolate is very temperature sensitive)
Yes, you can only cut back sugar in recipes by 25% before it begins to affect the texture, usually. Maybe even less in something like this, that doesn’t contain much flour.
Dear Tina Pinho:
Please have a cocktail. Then look at the recipe again, down at the end of it where it says “Do More”, then click on the little picture of a printer.
Now, was that fast enough for you?
I’ll have a cocktail only if you have one. Tks for telling me where the print page was and yes that was fast enough and you are a little sarcastic. Have a nice day!
no icon
I made a vegan version of these and they were lovely. I used vegan butter and aquafaba to replace the butter and eggs and they still developed that rich, fudgy texture.
I’ve made these about 10 times. Always a crowd pleaser.
So, are you saying these have the texture of a box mix brownie? If so, I’m running away. Box brownies are just evil, brown, gummy awfulness. I can smell their fakeness from several cubicles away.
LOL. I wouldn’t call them gummy, and they definitely do not taste artificial, but I’d say that people who admit a soft spot for boxed brownies have told me these remind me of them but in a much better way. There are also people who hate boxed brownies that love these most of of all.
I think we know The Only Rational Thing to here is make one batch of these this week and one batch of my other go-to brownie next week. For science. I guarantee you’ll find a favorite in one or the other.
Funny. I might have been a little extreme in my comment. I will admit that Ghirardelli Triple Chocolate Brownie Mix (made with butter) is actually pretty good, for a mix. I do eat that one.
Deb, I had to write to let you know that I have lost count of the number of times that I have made these brownies. They are so quick and simple; I melt the butter in the microwave making these truly a one bowl recipe. I use either Droste or Penzeys Dutch processed cocoa to achieve a rich, chocolatey taste. Thank you for the recipe!
These were great! DO NOT MAKE THESE if you’re out of milk in the house. The milk chaser craving is intense! Next time, I’m sneaking in a little cayenne or ancho chili powder and cinnamon in. Mmmm.
Can confirm that they are amazing with a pinch of cayenne/cinnamon. ;)
Pinned – thank you. This must be the easiest brownie recipe I’ve seen.
What’s the difference or advantage of using a spatula and wooden spoon to stir and mix this rather than using a stand mixer or hand mixer?
Making these for the fourth time – I just keep going back to them!
They’re quick, I always have all the ingredients on-hand, and most importantly, they’re the *best*. I am not a baker by any means, but these are becoming my signature contribution to parties and potlucks (and you know, Thursday afternoons when I’m bored and craving chocolate…!).
New favorite brownie recipe! Quick and easy but tastes special. Only additions I made were adding cinnamon and about 2 tablespoons of ground coffee. Thank you!
I made many times using this recipes
My kids love it
Best recipe😃 tried and my all family loved it😍
This is the best brownies recipe I’ve tried. It’s always a big hit with my family and friends. This recipe is a keeper. Thank you for sharing
Heyo! I subbed half coconut oil for butter and it worked really well. I went a few grams under on the flour, as well. These have a caramel-like chew that’s really fancy! I’ve yet to put ice cream on top, but they really are like slightly floured hot fudge custard! Thanks for giving me something to blow the presidential debate trauma aside!
I’ve been reading all “I made this” delicious comments and trying to decide when I’ll make them. Then I read your comment. The final 2020 presidential debate is tomorrow. I’ll make these today for fortification! If necessary, I’ll make another batch tomorrow.
This is the first brownie recipe I have ever tried (no, wait, the second, but the first was so bad I made it only once) and I still stick to it. Our American friends living here have also asked for my recipe as they liked this version more than theirs!
I usually put some Mascarpone cream cheese on top plus some fresh raspberries if available.
I now make this even easier by using olive oil. Such a fantastic recipe! Scrumptious.
I knew I’d find you haunting the comments section of this website :)
This is my favourite brownie recipe. I first stumbled upon it on bonapetit but seeing this page inspired me to make them again today! I microwave my butter and cocoa (I use Trade Joes house brand) and I also use only 3/4 cup sugar to no lacking of sweetness. If I’m feeling a little extra, I take those soft caramel squares and cut them into 6 pieces and stir them in and then finish with flaky sea salt. At this size the caramel doesn’t melt all the way so you get some fun caramel bites too!
So delicious! I alternate between this recipe and the My Favorite Brownies recipe, depending on what I have on hand. I like this recipe a lot because the cocoa powder flavor really comes through.
I made a number of substitutions that all turned out great:
– Subbed 2 oz of butter with olive oil as I only had a stick left
– subbed vanilla extract with almond extract. I highly recommend this if you love that almond flavor. Makes the brownie recipe somewhat special
– half whole wheat flour, half normal. Works well
– walnut pieces are great
I baked for about 35 min, and it was a little overdone. Will do 30 min next time
Simplee made it. Oh so gooey on the inside and crispy around the edges. Had to bake at 325 for 40 min but my oven is old and tired :)
I made these as cookies, replacing the nuts with 2/3 – 1 cup of mini chocolate chips. They were great. I baked them for about 20-25 minutes. Next time I might bake them at a lower temperature; they were very chewy on the outside but barely cooked in the inside.
Wow! Just baked these. They are absolutely spectacular. Way better than box mix. So easy! I used Medrich’s method (heatproof bowl in saucepan). I don’t mind microwaving butter – too much sputter. It was quick, easy and fun to stir all that chocolate goo – very satisfying:)
I did freeze but apparently not long enough as my cuts were no where near perfect.
Meant to say “I don’t like microwaving butter” (don’t see how to edit my prior comment)
This is my go-to brownie recipe, I’ve been making it for years. I use chopped pecans pressed into the top (so I can leave one end of the pan nut-free for my son who prefers them that way). I also use almond extract instead of vanilla which adds a special touch. I’ve found it works well to cut the recipe in half and bake in my loaf pan, these are incredibly rich and I usually only want a small batch.
I’m not much of a sweets eater but I do like an occasional holiday treat. Texture was great but I should have made changes during prep. when I saw how enormous 250g of sugar turned out to be. These turned out way too sweet.
Ya I cut my sugar to 175g which I would have been happy with but the people I made them for have a sweet tool so I ended up using 200g of sugar.
Using 175g of sugar definitely brought out the chocolate flavors more so make sure to use high quality cocoa powder.
Seriously, is there a single recipe on this blog that is not outstanding ?
I grated some cinnamon I had laying around instead of the vanilla, it turned out great !
Made this twice and they are so good and easy! I microwaved the butter for ease and it turned out great. I used a thicker raw-type of sugar and it created a very thin crispy, bumpy looking top layer, but tasted perfect. Texture was good too. Definitely tastier served completely cooled to room temp instead of right out of the oven. I sprinkle some coarse salt on top right before they’re done baking (if you wait til the end they won’t stick).
Baked in a 9 in. cake round and used 1.5x ingredients. Worked perfectly cut into little triangular slices. For the lazy, here are those measurements. I eyeballed the weird numbers. Delicious, easy, crowd-pleasing recipe! Go for it!
15 tbsp. butter
1.875 cups sugar
1.125 cup cocoa powder (plus 3 tbsp)
1/4 tsp salt (plus a little)
.75 tsp vanilla extract
3 cold eggs
3/4 cup flour
Do you remember how long it took to bake the 1.5x recipe? I’m doing 1.5x in a 9-inch pan and after 30 minutes it wasn’t even close to set.
Tried this recipe nd it was really yummy…the cocoa taste still lingers.my first attempt on a Brownie ,but never thought it will b the best.thanx a lot.
I’ve just made these but mine puffed up quite a lot and yours are so nice and flat. I don’t really know if I’ve done something differently, but I followed the recipe exactly. Any tips?
Same! I’ve NEVER made any other brownies besides the 40 Minute Nap Time Brownies, but I ran out of baking chocolate and only had cocoa powder in my pantry. These were really tasty, butI think I got a little over excited with the 40 strokes and my batter ended up really airy and my brownies ended up very puffy. They are very rich and chocolatey but fluffy. Maybe next time I’ll have to take it down a notch when I stir in the flour. Thanks for another winner!
I am curious too because they always come out so flat for me, almost like a poured fudge. From Google image results, it looks like they’re all over the map and some are definitely puffier so maybe there’s a range of outcomes.
I love love love this recipe (fast, easy, delicious) and it’s always a success – my go-to (i.e. most-requested) bake for any kind of gathering.
BUT I bake on two sides of the Atlantic and I notice that the US version is different from the EU version: the US ones are a little flatter, smoother (or at least have a more consistent texture throughout) and a little different in flavor. The latter I’m attributing to the cocoa and vanilla (the amounts of which I have learned to adjust); but the textural stuff I’m thinking is a combination of the sugar (the Dutch sugar I’ve been using has bigger crystals that don’t completely dissolve in the batter and form a ‘crust’ on top), and the flour (I think the Dutch flour I have has a higher gluten %; I can’t get bread to come out the same, either). Somebody suggested to me that it’s the butter, but I always just buy the cheapest butter the store carries and wherever I look the fat content is about the same.
Deb, I am making for large crowd so I need to know if I could use a stand mixer instead of the 40 strokes ?
It is not that often that I made a recipe over and over again bu this is our stable. My son loves Brownies and this is his favorite. We have made this many many times together. Best Brownies ever.
Made these for church snack on Sunday…. I’m a little concerned they might disappear before then and I’ll need to whip up another batch. Wow these are good! Love that I don’t have to bother with tempering chocolate. I doubled the recipe and it fit nicely in a 9×13 pan.
I have made these a couple of times as written and loved them but switched some things up this last time and wanted to comment in case anyone was looking to do the same. I made these with only 1 stick of butter and 1 cup of sugar and they are still rich and delicious. I also replaced all of the flour with chocolate protein powder since I’m trying to sneak some protein into my kids’ diet. This didn’t have any impact on the texture and made the brownies even more chocolatey so that is a win for me!
These always take at least 35 min to set for me though; I can’t imagine how they got the original recipe to set in 25 minutes.
This reminds me of katharine hepburn brownies! The butter/cocoa/eggs combo, with a really small amount of flour in comparison, is just the best. So rich and fudgey. I don’t mean to be disloyal, but when I first made katharine hepburn brownies, I never made my grandma’s brownies again. These look like they’ve got the best things in common with the kh ones!
These are my go to brownies! Fudge, dense, rich chocolate flavor- really the perfect brownie to eat while watching The Bachelor! =)
I made these two days ago and they were truly delicious. Very dense and rich!
The essential thing to remember here is that cocoa and drinking chocolate are two different products. Drinking chocolate has added sugar so you don’t want to use this in cooking (or sprinkled on your cappucino thank you). If you do, you will upset the sugar balance in the whole recipe.
I don’t know about the US, but drinking chocolate is never labelled as cocoa in the UK but I still check labels just in case. We have a brand called Green and Blacks which is my regular go-to, but I also buy in France when I am there, and in Belgium for block chocolate for melting or ‘buttons’ which melt quickly so less likely to seize and go grainy.
Making these tonight!
so I made these….and I just realized i forgot to put in flour. Which is maybe why I shouldn’t bake while drinking? In any case, they are still delicious and totally set together, which is surprising!
39 weeks pregnant with 4th child. This recipe hit the spot. Thank. You.
Made with Valrhona cocoa in a UK celsius convection oven. Baked 20 minutes. Perfectly fudgy.
I made these for the Super Bowl yesterday! I loved this easy one bowl technique (I microwaved the butter combo). Next time I will use the full sugar instead of only 1 cup and use fine salt instead of rougher crystals as they didn’t dissolve quite enough. I froze the pan for an hour and ended up with perfect cuts. This is a keeper…
These are my absolute favorite type of brownies — chewy, fudgey, dense, with a shiny and subtly mountainous top. I’m definitely a chocolate snob, but I didn’t even use *that* nice of cocoa to make this and it’s still fab. I have a feeling these are going to be my new go-to.
This is my favorite brownie recipe of all time. Ever since I found it on your site, I have not tried any other recipe (even though I acknowledge there are plenty of delicious recipes out there). It is simple and yields amazing results! I’ve melted the butter and cocoa on the stovetop and also in the microwave and there is no discernible difference IMO. Whether you use plain old Hershey’s cocoa powder or a fancier cocoa, it is a crowd pleaser.
Did you ever use a stand mixer instead of traditional 40 stirs ?
I had a serious chocolate craving this evening and remembered I had this post saved for “someday”. It was so delicious, and easy too which is great. I’m ditching my old brownie recipe that calls for dark chocolate chips. This one is a keeper!
Sadly, I’ve never gotten these brownies to work. I often bake vegan and replace butter with earth balance sticks and eggs with flax eggs. I bake often and this is the only recipe where I’ve substituted and have been unsuccessful, and I’ve made different brownies with the same substitution that have turned out fine. When I try and bake these, the batter is amazing, but the brownies come out with a layer of oil on top. I’m a huge smitten kitchen fan though! Deb, do you have any ideas??
I’d recommend using olive oil and/or coconut oil & cut down on the oil content a small amount. Good luck!
Also, maybe aquafaba would work better than flax eggs? Or perhaps Ener-G eggs? (which I believe are potato starch)
These are A-MAZING. i needed a quick sweet to make for V-Day, and even though the supermarket by my house only had nestle cocoa powder (which i’ve never even seen before), and i made them in a normal sized muffin tin (because i’m in the midst of packing and it was all i could find) these turned out SO GOOD.
crunchy tops, fudgy middles, my husband is in love with them. seriously can not get over how good they are. i made with walnuts, and serve with vanila ice cream, and they’re super decadent and perfect.
definitely going into my stable of go-to recipes!
Made these today to try and duplicate some seriously addictive brownies from a local bakery. Followed the recipe exactly and chilled them quickly when they came out of the oven (used the ice wather bath method I saw on another website). Fantastic! I baked for about 35 minutes and they were perfectly fudgey with slightly chewy edges. I skipped the nuts but added 1/2 cup semi sweet chocolate chips.
Have made this a ton of times, and has always worked out well! I double the portions and make it in a 9×13 pan, but I reduce the amount of sugar slightly.
The texture can vary from fudgy to chewy, but always provides a rush of chocolatey goodness!
These are amazing! Gooey and delicious. I add walnuts but anything goes and that’s what’s great about them. Always a crowd pleaser.
These. Are. AWESOME.
I made this with no modifications and it was FANTASTIC. They were like those addictive store bought brownie bites, but better. This will be my new go-to brownie recipe.
Can I just say, this is THE BEST recipe to bake with kids? I’m making these brownies with my fourth-graders today, and my own first- and third-graders pretty much have the recipe memorized too!
My current go-to brownie recipe (a slightly adapted KAF one) is very similar to this one. But! This one is actually better?! What? Amazing! It’s got the chewy texture my other recipe lacks. How that happened, I will need to investigate.
My friend also approves of these brownies. :)
What about if you live in the mountains? How does the recipe change?
This commenter says she didn’t need any adjustments. Hooray!
I’ve made these multiple times (and have commented before), and they never fail me. I sub in 1/2 coconut oil, 1/2 coconut sugar and have even done 1/2 ww pastry flour. Most recently I made them (with frosting) for my 4 year old’s birthday since she doesn’t like cake. I just ate the last one a week later, having cut them all when I made them, and it was still amazing.
I followed the recipe exactly except for having to use half dark brown sugar bc I ran out of white. I used a double boiler for the butter melting portion bc that was easiest and kept it a one bowl brownie. I also measured by weight and they turned out perfectly flat and fudgy. Everyone loved them and we will definitely be making these again!
I made these brownies yesterday and they are wonderful! Dark and delicious. I added dark chocolate chips, but other than that followed the recipe pretty exactly.
I used Dutch-processed cocoa (because that’s what I had) and the brownies were beautifully dark. I doubled the recipe and used a 9×13 pan – I also sprayed the foil lining the pan with cooking spray, which I would recommend. And I definitely found that Deb’s advice about letting the brownies set in the freezer makes them easier to cut cleanly.
I added one tablespoon of bourbon and vanilla (each) and ~ one cup toasted chopped pecans – these were the best brownies I’ve ever made and were hoovered up at work immediately! Yum!
This is my absolute, all-time favorite brownie recipe. Firstly because it satisfies my need for dense, gooey, and intensely chocolatey brownies (if your brownie needs frosting to be satisfying, it isn’t a brownie; it’s cake). Secondly, it comes together quickly enough that it has become my standard recipe for last-minute guests (or immediate brownie need). I usually forgo the walnuts for a nice helping of chocolate chips, peanut butter morsels, chopped candy bar… (lord have mercy) Let’s be honest: these brownies never get chilled and cut into neat bricks in my house. It’s all I can do to resist until they are no longer boiling-lava hot. (serving over vanilla ice cream helps) This recipe single-handedly got me hooked on your site and changed my brownie life forever.
Oh my gosh! The brownie buck stops here. I’ve never been happy with my brownie endeavours and always yearned for box type textures which I could not replicate even with the most tantalising promises of chewy-fudgy perfection from recipe books and food bloggers. Until today, trying out these Best Cocoa Brownies. I bit into a warm brownie fresh from the oven and went “ohhh yeaaahhh” but not quite there yet. I refridgerate the batch til nicely chilled, broke off a lil piece off to munch on and was transported to brownie-vana (brownie nirvana!). Chewy and as fudgy as you please – the perfect box brownie feel. The rich flavours just sends it over the top. Thank you so much Deb. I wonder if I may ask you a question, though – a lot of commentators (I read through all 1000+ comments before I started) mentioned reducing the sugar. I myself would like to cut it down as well to maybe 180-200gms. I’m just wondering if this adjustment might jeopardise that holy grail chewy-fudge texture that I’ve just achieved with full measurements of sugar as per recipe. Your thoughts would be so much appreciated as I’m already plotting my next brownievana bake. Thank you and bless you! Lots of gratitude and affection, Delia
I check everyday for your response n feel a little sad you skipped mine and went ahead to answer a more recent one. Oh well. Feel a little sad about that but yes it is your blog and your prerogative. Sending love anyway.
I’m sorry. It’s not personal at all. I read comments out of order, from the admin panel on WordPress — this way I see all comments that come in, as I could definitely not individually check on 1000+ comment sections — and I often lose my place when catching up and/or miss a question, which I think is what happened here. I haven’t reduced the sugar but I know many people who have commented here have. Definitely if you’d like it less sweet, you should. Just try a little at a time (as you suggest) as sugar contributes to moisture. I’m glad it was a hit.
Also, please at any time I’ve missed your comment, feel free to comment back “BUMP!” or “AHEM!” or even email me. It’s never intentional.
Do you think I could make brownie bites (in a mini muffin tin) using this recipe? I need a lot of brownies that are easy to transport. Thanks!
I haven’t done it with this recipe but usually the trickiest part is getting them not to stick. If you use muffin liners, you can circumvent this, but possibly at the expense of crisp edges. If it’s a newer pan with a good nonstick surface, you might be fine.
This recipe is a total winner! It comes together so quickly (definitely used the microwave short cut) and they are delicious! I brought this to my kiddo’s school and subbed the nuts for chocolate chips and it worked great. Thanks Deb!
I Made these yesterday, for I was so PMSy, I really needed them. And the are delicious, though I used half the sugar- European… Thanks, great inspiration!
3/4 cup and 2 tbsps of cocoa is not 65 grams. It is around 105grams. Thank you anyway for trying to convert to metric. It is hard to find recipes in metric measurements. I will be baking this in a while. I will send you a message if it turns out awesomely. Again, thank you. :-)
Cocoa powders vary a bit by brand. I generally get 5 grams per tablespoon, hence the 65 grams. What brand are you using so I know in the future?
I used supermarket brand kakao from ICA. We are in Sweden, by the way. The brownies turned out so good that we are making our third tray of brownies already. But, it is a LOT of cocoa. I will try to make lessen the sugar and cocoa proportinately and will let you know. Thank you so much.
These sound heavenly. I need to make a dessert for a friend with celiac disease (so no gluten). Have you tried this recipe with a flour substitute?
hi there,
I use a very similar recipe (which I now suspect is heavily “based on” either this or the original. My mum is coeliac, and I have successfully made this recipe with either GF flour, or a 50/50 mix of almond meal and gf or buckwheat flour. It’s slightly fudgier than the std flour version but I actually like it better with the almond meal variation!
Three weekends in a row – these guys never fail! Somewhere in there, I realized I’ve got some pretty meaningful, brownie-inspired memories (I think that gives me artistic license to keep baking them, yes?). Wrote ’em up here: https://outernotes.blog/2017/07/21/on-brownies-and-women-lost/
I noticed that no one one on the comments seems to have made these with rice flour yet, and I wanted to say that for those looking for a GF version, that’s definitely a viable option for this recipe! I didn’t use xantham gum, just subbed in 1/2 cup white rice flour, and the brownies came out beautifully. They’re less chewy than the wheat version, and a little more difficult to cut neatly, but the texture is delicate and fudgy, and there’s even more of that candy-like shell on the top of the brownies.
I’ve also made these several times now with regular wheat flour and I love them, they’re unimprovable, etc.
Made these a few times now, and they always come out beautifully. This time, I realised halfway through the prep that I only had one egg! Subbed in a mashed banana for the other egg and it was great. Would reduce the sugar slightly next time if using banana. The kids inhaled them. Definitely my go-to recipe now.
I LOVE these brownies. They are my go-to – in fact, I’m not sure I’ve made a different brownie recipe in the last 3 years. I do occasionally sub chopped dried sour cherries for half of the toasted walnut pieces and that’s my favourite version, but I otherwise follow the recipe completely. They’re chewy and dense and full of chocolate flavour (I use dutch-processed cocoa).
I made these and they turned out great! I added a one serving pouch of instant Starbucks French Roast coffee to the warm mixture before adding the dry ingredients. Very deep flavor. I also used granulated raw sugar. I cut the brownies and cut up the parchment paper to place between pieces so I could freeze them. Otherwise I would eat too many in a short period of time. My hubby can’t have dairy, so these were just for me. I love this recipe!
Easy and delicious. A perfect recipe to cook with kids! These came out perfectly.
OMG these are absolutely amazing! I make mine with Dutch process cocoa, as well as cinnamon and a sprinkle of chili powder and almond in and on top…..whoa. My husband and I literally ate them all day…and breAkfast the next day with Columbian coffee…..sososososo delicious and dense and chewy, but not too sweet.
Hi Deb! Can I just say that I have been obsessed with your blog for weeks now? Nearly every recipe I’ve made in the last month has come from your website, and none of them have disappointed! Case in point: these brownies. They are utterly life-altering. I’ve only got four of them left in my fridge right now, and the very thought of going through life without these wondrous confections is making me tear up a bit, I’ll be honest. Thanks for a fantastic recipe!
Made this two weeks in a row! Such a delicious brownie recipe!!! I used a square-shaped glass pan, and both times when I made this, I baked it for 47-48 minutes at 325*F. I’m guessing the longer bake time is due to the glass baking pan and because these are thicker brownies, but they still come out moist in the middle and perfectly chewy at the corners.
Truly lovely brownie. The second time I made it, I reduced sugar to 1c and added 1/2t cinnamon plus 1/4t ginger for a subtly spicy and deeper chocolate version, Next time I may try a a touch of warm cinnamon with a cayenne kick for a holiday version. Even at 325F, in both instances mine baked perfectly at 15 minutes plus 10 minutes cooling time in the pan.
I no longer have an 8 x 8 pan. The one I had was old and rusty and it went to Goodwill. Can I make this in a 9 x 9?
These are my favorite brownies – I’ve been making them for ages. Just wanted to report back that I made them last week, but I had run out of flour. I substituted 1/4 cup of (honeyville) almond flour and 1/4 cup of arrow root powder, and they came out great. I’m not even sure you could tell a difference.
Yum, yum! I added 2 Tbsp of red chile powder & dusted the top with chile powder as fair warning that they may be spicy (but they didn’t turn out too spicy—-just right IMO), added 1/2 cup applesauce just because I had it, and added 1 Tbsp flour because of high altitude (but otherwise no more modifications for altitude). Took ~40 minutes to finish cooking.
I’m a decent baker, but brownies have always been a challenge for me. Well, this recipe solves my brownie problem. It is so easy and so delicious, I couldn’t believe it!
I used the ‘Deb microwave method’. Seriously perfect!
Thank you!
I have seen people asking, so: my stand mixer went just fine. For the “beat for 40 strokes” part I just let it mix until it was moistened, paused to scrape the sides, then let it mix again for about 20 seconds. Turned out perfect. I made a double batch in a 9×13 pan and it took 35 min to set. Made it last minute this AM for a work thing- didn’t try it first and hoped for the best. I have made a lot of SK recipes so I had high hopes, and it was well received! While it is not as good as my fave brownie recipe I got from the MIL, that one is fussy and this is the opposite – quick and foolproof! Will make again for sure. It’s an easy, chewy brownie. Coworkers cleared out the pan.
I have made these many times as “emergency I need a chocolate fix” brownies. Recently we went gluten free and these have turned out perfectly with gluten free flour as there is only a small amount of flour needed. Yum!
These are really yummy. They seem more like fudge than a brownie. Still great but if I want brownies I think I will go with the Ina recipe on this site. I stirred more than 40 times and mine were still dense and thin. But, I also made mine in an 11×8 pan and cooked them for about 35 minutes.
I didn’t use the coffee, nuts or salt and I think having something else to cut all the chocolate would be good. I love chocolate, can’t believe I am suggesting ways to cut it.
Everyone in my family loves this recipe best of all. It always comes out perfectly, even at high altitudes.
Can it be doubled or tripled? Please help me scale up and please include pan sizes too, if you don’t mind.
I have more than a few times doubled this up, just times everything by 2, and put it in a 9×13 with much success! Not Deb, but I’ve made this recipe a LOT, it’s one of my most requested!
Hi,
I know this is an old comment but would you please share the baking time for the 9×13 pan, I always have huge success with these in the 8×8 pan when I bake them 30 min. I wanted to make them for a crowd and wondering if I should add 10 min to the baking time or more
I would check them at the regular time but it could take up to 10 minutes longer.
I made these yesterday and they are fabulous!! There is a trick I learned to cutting brownies with clean lines, even when hot. Use a plastic knife. I cut these about 5 minuets after I took them out, because who doesn’t love a warm brownie with a glass of milk?
My batter was so gluey, they are in the oven now so hopefully they will turn out okay.. Any ideas why that happened? Love you Deb, I’m a 20 something wannabe baker and have been making your recipes since college <3!!!
Gluey… doesn’t sound incorrect? It’s a thick batter. Hope they came out!
They did- phew! False alarm 🤷🏻♀️
I made these for the second time today and came out fantastically, as they did before! I swapped the butter for an equal weight of coconut oil and the AP flour for white whole wheat (same weight) since that was what I had on hand. When I mixed the batter it looked pretty alarming, all one cohesive blob with a very strange texture, but after baking it all turned out just fine. I baked at 350 since my oven runs cold and it took about 40-45 minutes. Even then a tester stick didn’t come out completely clean but they set up well after cooling on the counter, so don’t be alarmed if they take a while using coconut oil! The coconut flavor is noticeable but pleasant. I know a couple of people mentioned having issues swapping in coconut oil so hopefully this helps someone.
This is a very forgiving recipe! I was just short of the amount of butter needed, so I slurped in some olive oil in it’s place. I wasn’t 100% committed to such a dense brownie either, so I added 3/4 cups flour. The result was something that was still nice and chocolatey, with a teeny bit of bite. Definitely not a cakey brownie, but definitely not fudge. The perfect brownie, by my estimation!
I love this brownie recipe so easy and delicious! I have a friend who is gluten free can I sub gluten free flour in this recipe? Thank you.
Here are five responses from people who made gluten-free adaptations here (I think there are 20 comments total with suggestions, if you want to word-search through for “gluten”):
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697418
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697457
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697528
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697598
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697637
Thank you for the quick reply!
I need to make these* now, but my son is just about to wake from his nap and want a bottle…
Perhaps I can get started and then finish after he has his bottle.
*Or just some brownies, I’m tossing up between these and the Belgian ones.
I feel like I’m crazy because no one else has had this issue, but is it possible your weight for the cocoa powder is off by about half? These came out somewhere between a Blondie and a brownie and not in a good way. Or maybe I just need a new scale.
After trying the SK Fudge Sauce recipe this summer, I knew that I needed to up my brownie game. No more grocery store box mix for me. I wanted to try a recipe that used items normally found in my pantry, which meant a cocoa brownie. I tried this recipe today. The hardest part for me was getting the parchment paper cut and into my pan. A light touch of cooking spray in the pan made the first layer of parchment stick to the pan. Then I used binder clips to secure both layers of parchment to the pan (Thank you King Arthur Flour.) I microwaved the cocoa, sugar, butter and salt for one minute and that seemed to be perfect. After that the recipe went together quickly. I baked for 30 mins at 6500 feet altitude. I had to cut the brownies before they were completely cool, something I would avoid if possible. The intense chocolate flavor was appreciated. Can’t wait to try this recipe again.
Hello!! I love your recipes, and have made this one before and loved it. This time I want to make it as the base layer to a homemade ice cream cake for my husband’s birthday. However, since there is always a step where you spread the softened ice cream ontop and then put it back into the freezer to firm up, I’m wondering if it means that, come time to eat, the ice cream will be nicely firm but the brownie will just be plain frozen. Do you have any suggestions for how to make this work?
Thanks in advance!
I could be wrong, but I think this brownie freezes very hard and it will be tricky for that reason. Blashphemous suggestion: oil (vegetable or another neutral oil that doesn’t solidify when cold) will likely make a brownie that is less hard when frozen, if you want to swap some in for the butter.
Ahhhhh Deb Perelmen answered my question!!! <3
Thanks for that, I will consider it – don't want to perform blasphemy just for a birthday cake! :)
One other thing, apparently my sister went to high school with your husband! Small world :)
Anyway, I think what I will try is to first firm up the ice cream layer in teh same size pan until it’s almost ready, then press it into the brownie layer, and then pop it back in the freezer for say 15 minutes. That might firm up the Ice Cream and make it adhere to the brownie, without freezing the brownie. Thanks for the response!
The BEST brownie recipe on your blog. IMHO, of course. I’ve tried them all. Yes, all! A couple, more than once. This is the one I come back to. And you have just succeeded in sending me into the kitchen yet again. Good thing I’ve got some milk in the house and a good curl-up book! Thank you… again!
Brownies are delicious! I used Hershey’s Dark cocoa – not the best of cocoas, but no complaints from the tasters!
During the melting-combining cocoa & sugar stage the mixture was quite thick never smooth -but once the eggs were added in it all came together well, no graininess in the final batter or finished product. Thank you!
“Will these work with flax eggs??” A question that led me to bake these late last night … for science! Short answer: yes. Long answer: still yes, but the flax egg is difficult to incorporate due to its goopy nature, they will require additional bake time, and they will be fudgey and dense with a hint of flax taste. I also added 1/2 tsp of baking powder to hopefully encourage some rise – nope!
I think the flax eggs have more binding power in comparison to chicken eggs so maybe a reduction of flax eggs and increase in flour/liquid might work out better!
These are great as brownie bites cooked in a mini muffin pan. Use a non-stick pan and spray a bit of Crisco in each opening. Cook for less time – maybe do a toothpick check after 15 minutes of baking.
Hi Deb, thank you so much for your wonderful recipes, this is one of my favorites. I have been following your blog for years and there is not a single recipe that hasn’t gone just perfect. Thank you!
Quick question: do you think you could add some shredded zucchini and transform this in a zucchini brownies..? How much would you suggest to be the maximum amount of zucchini to add..? Two cups would be too much? I know it means altering the recipe… but just in case, if you have any idea.. Thanks a lot!
I made these…then ate them all…then made them again! Maybe my favorite brownies ever. Used Trader Joe’s cocoa powder and followed instructions exactly. Perfection!
This recipe will be my go-to brownie recipe from now on! The delicate saltiness combined with a rich chocolate flavor that’s not too sweet made it positively decadent. I melted the butter mixture in the microwave. It was so easy to do, and the brownies came out the way I love them – perfectly chewy.
I had the same experience. They weren’t the cocoa brownies of my dreams and I tried several x. Came out between blondies and brownie and were disappointing. I have a new scale, so I am not sure what is up.
This is my go-to brownie recipe. So good, so easy! As per suggestions in the comments, I added 1/2 tsp baking powder. I also added chocolate chips into the batter instead of nuts. Delicious!
Vegan/ non-dairy option- substitute 5 tbsp coconut oil plus 5 tbsp unsweetened applesauce for the butter. I first tried all coconut oil and had an issue with the oil separating and creating a slick on top, eventually absorbed but the brownies were very dense. The applesauce gives them the perfect texture between fudge and cake like brownies.
A tasty addition is zest of one orange added in with the vanilla.
Can pour into mini muffin cups for perfect sized brownie bites- one batch made 24 minis plus two regular muffin cups full. Bake for 15 min for the minis, an extra 2-5 min for the regular sized.
Sorry, not vegan because of the egg. Non-dairy substitute still applies. I blame the sleep deprivation from a fussy gassy newborn that prompted my dairy avoidance to see if milk protein allergy/intolerance is the cause of said gassiness. So glad to find this delicious chocolate option, as it is amazing how many things I eat have milk product in them!
I use regular Hershey’s cocoa and these always come out heavenly for a chocolate lover. They are simple to make and the ingredient list is short. I enjoy melting the butter, sugar, and cocoa together on the stove. The recipe makes a small pan, but these are so decadent that they should be cut into small squares anyway. They are kind of difficult to cut and end up falling apart, but they are soooo yum.
Taste great! I was looking for my moms Betty Crocker recipe for brownies, this was almost exactly the same! I tried it and they were just what I wanted! The temperature was lower and no baking powder. I made them in a cupcake tin and frosted them with a peanut butter cream cheese frosting! Yum
Could you use almond flour instead of white flour?
I’m not confident it will work the same, but here are comments from a few people who have done partial swaps of almond flour, which might help get you started:
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697598
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-698112
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-981577
These are evil. So easy, so quick, so delicious. I literally licked the bowl the batter is so good. I’m having brownies for dinner.
Love, love, love this recipe! Have made it several times since I first read this post a few months ago. Super simple but taste very complex. Sometimes I add a dash of almond extract or some cinnamon… Definitely do NOT misread and add a full teaspoon of salt, however. That was a mistake I will only make once…
I have just tried my first batch using walnuts. It has just come out from the oven like 10 minutes ago, I cut the edge a bit to taste it and it turns out really good! A little bit too sweet for me, so I will cut down on the sugar next time and see how it will turn out. I can’t wait to wait until it completely cool and cut them!
And totally keto friendly with a sugar swap!
Can’t believe these are made with only cocoa- so chocolaty! I used Gerbs full fat cocoa and Bobs Red Mill gluten free flour and they are delicious. My husband usually does not like gluten free desserts – really enjoyed these brownies. Did take a bit longer to cook than indicated.
HI there :0) can a quarter sheet pan be used ?
I’d probably double it in one.
Made these twice in the past week! Doubled the recipe each time in a 9×13 pan, added chocolate chips, and skipped the nuts. DELISH. Thanks for a fantastic brownie recipe!
I love this recipe! There’s something special about it…it might be that first step! I always melt the butter with cocoa powder on the stovetop—it’s fun to see the transformation. I have made this several times and the last two times I used Hershey’s Special Dark. Best Brownies EVER!!
how can i print this recipe out?
There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template.
Deb, Maverick is a chocolatier in Cincinnati, Ohio, that is making incredible chocolate and cocoa. I made a half recipe with their organic cocoa powder and the last 1/4 cup or so of sugar. I also threw in about 2 Tbsp. of leftover almond-sugar mixture from your almond-crisped peaches recipe to make up for the shortfall of sugar. Delicious!
Hi Deb,
These are MY brownies.. I exclusively make these, and we love them! Please can you recommend a cocoa? I was using a gorgeous Belgium chocolate cocoa that I bought in the UK but have been relocated for work to the US for a bit and just ran out.. the one I usually buy is over $100 if I buy it in the US.. it is good.. but not sure I need that much cocoa!
How about Droste? It’s pretty good European-style (Dutched) and moderately priced.
Made mine with Drost as well! Worked like a charm.
I use Gerb’s, I got it for $20 per 2lb from Amazon.
I usually bake my grandma’s brownies but decided to try something different. I have a question about the baking time. I was watching the time and baked them longer, about 10 mins longer. We just tried them and while they are delicious the middle is liquid. It was an 8×8 pan but it was glass. Should I have added extra time for the glass? The edges are very tasty. I think I will buy some ice cream tomorrow and use the brownie goo as a topping.
I followed the recipe exactly and I swear I’ve never had a better brownie in my life. My father, who really doesn’t enjoy sweets, ate two of them and made inappropriate groaning sounds the whole time. I’ll never bother with another brownie recipe and I’m pretty sure my in-laws are going to think I’ve got magical baking powers when I show up to Thanksgiving with these. I didn’t add nuts to the batter, I just went for pure chocolate and I baked them in muffin tins because my family will fight each other for corner pieces and brownie hockey pucks keep the peace. Baking time was 20 minutes on half-filled standard muffin tins. Thanks for the recipe!
Made these two weeks ago and they were absolutely divine. I’ve never been a cocoa snob – Valrhona cocoa powder is my mana from heaven – and so I was really excited to try these. I’ve been on a bourbon kick recently, so I subbed out the vanilla for Knob Creek.
I also did them in a loaf pan, because I was being lazy and it didn’t look like the batter would be enough to cover a 9×9″ square. I have no regrets about that format, as it looked really lovely to have a longer slice of brownie with a small scoop of vanilla gelato on top.
Short story long, I’ve been evangelizing about these for two weeks now.
Thanks again, Deb, for your excellent no-fail, real-world recipes. (And thank you for also putting the measurements in grams!)
This is going to sound like blasphemy but I always use one stick of butter and one cup of sugar for this recipe and it works every time. Having less butter makes the batter much denser/difficult to mix but turns out fine.
Here’s more blasphemy. I always use the microwave to melt the butter and I don’t always melt it totally – just soft enough to stir easily. I don’t cool it at all after microwaving. I don’t mix in the eggs one at a time; I do both at the same time. I don’t always use a wooden spoon to stir. After removing from the oven I set on the stone counter and when cool enough to touch the pan, lift out the whole slab of brownies and cool them completely on the stone, moving the slab to a new, cool spot as needed. They still come out the best, best, best brownies in the whole world. And I can get a batch mixed, bake, cooled and cut before school, if needed.
I rarely comment, but wanted to chime in that these are really good and are *very* forgiving of being baked too long. My partner turned off my 25 minute timer when I was out of the kitchen without realizing that it was mine and not his (he was cooking dinner simultaneously), and I didn’t realize for probably another 20 minutes or so after that–I’d guess they were in the oven for at least 45 minutes, possibly closer to 50. I was very disappointed when I realized (the batter was delicious, so I had been really looking forward to them), but miraculously, they still managed to turn out great! A little chewier than I would’ve personally preferred, but my partner can’t stop eating them–not too sweet, great chocolate flavor, good texture (and I’m normally picky about brownies). A few notes:
1) I doubled the recipe and baked in a 9×13 pan (this probably also helped mitigate the damage of accidentally leaving them in the oven too long). Between 35 and 40 minutes probably would’ve been perfect.
2) I used Dutch process cocoa (Equal Exchange brand).
3) I did the first step in the microwave–around 90 seconds total, checked and stirred every 30 seconds or so. The mixture never really got as hot as the instructions describe (just the hotter side of warm), but it doesn’t seem to have been a problem.
4) I put the pan in the freezer for 20 minutes immediately after removing from the oven–partially to help with cutting, and partially because I wanted to stop the brownies from cooking any further given my timing fiasco. I had zero problems cutting them after I took them out of the freezer.
Will definitely make these again–using the microwave at the first step makes this a one-bowl recipe, and I’m always looking for good recipes that don’t require me to get my mixer dirty (no dishwasher here).
I made this recipe and these brownies are so good!
I used a mix of Dutch process and natural cocoa (didn’t have enough of the Dutch process itself) and used the Deb method :)
Yesterday they were a delightful mix of fudgy yet a little bit cakey. Today they are more fudgy and almost better than yesterday!
This recipe is definitely a keeper.
These brownies really are fantastic. They taste so fancy, yet are so simple. I like to do half brown sugar. I think these are the only brownies I’ll ever need. Thank you!
Ok. Mind reading Internet strikes again.
I just wrote to you re: difference between bar chocolate & cocoa powder.
Alas, I still don’t understand.
While you’re at it would you explain why you use aluminum foil &/or parchment in your brownie pans? And why one over the other?
Thanks ever so
Bar chocolate is cocoa solids + cocoa butter + sugar. Foil isn’t nonstick; parchment is.
Hooo boy, my ADHD kicked in and I messed up the butter and had to compensate by adjusting the AP flour BUT IT’S SO FREAKING TASTY LIKE WHOA ACTUAL OUT LOUD INAPPROPRIATE GROANING AT 3AM (because I like to bake at 2am).
I slightly overbaked mine by a couple of minutes because I used a half recipe to test, and it tasted super rich because I cut down the sugar (dietary issues) but it’s soooo good????
Best of all, the locally produced cocoa powder came out a gorgeous black shade. I’m going to use this as part of my birthday cake!
I bake these in a mini muffin pan – pretty much every one is a corner piece – heavenly. I can’t tell you how long to bake them, though – I keep losing track of the time – but I start checking for doneness at 15 minutes. I squirt a bit of Crisco in each cup, but still need to use a blunt knife to pop them out.
This is much like the swedish Kladkakka, our family’s most liked chocolate or cocoa cake recipe.
I’ve made these twice now and I’m not sure if I’m doing something wrong or what but they have been overwhelmingly chalky/dry. Is that just the nature of a cocoa brownie? I think I’m going to give up on it, unless you’ve got some insight?
I’ve been making these ever since they were posted. They’ve got me through some real low points in life and celebrations too! Today for something different (I’ve never subbed anything before) I used Teff Flour. Amazing! Recommend if you need to make these gluten free.
These are so so good! I made them with coconut oil, subbed the equal amount for butter, still turned out great. Thank you for the metric amount!! 325F is 162C for those working with a metric oven. Thank you for the recipe!
Splurged on the Brownie Edge Pan. Doubled the recipe – awesome results. 20 minutes was not enough. think I went closer to 30. each brownie was about an inch high and still fudgy in the middle. Upped the temp to 350 per pan instructions.
These truly are the best brownies. My daughter has an egg allergy and even with the flax-egg replacement, these are off-the-chart good. Brownies really can become a snobbish item when you taste a version as good as this…none other will do!
Sooo good. Just made these and cut into 16 squares.
I’m now on my 3rd square with a glass of milk, at 1.09 am!
Used 3/4 cup of sugar (150g), a mix of brown/caster/granulated.
Added choc chips to batter, baking for 40 mins at 140 fan C.
Glorious :-)
Hi, I’ve made these by weighing the ingredients and by volume. They seem to give very different results! I wonder if the conversion has a mistake?
Bumped up my cocoa weight to 80g with 1/2 natural cocoa, 1/2 special dark cocoa (bc I had both), and they were AMAZING! Only had a round cake pan, so did that with small slivers for serving. This will definitely be my go-to recipe! Loved it!!
I’m going to make these tonight for my hubby. He’s been working long hours and needs some comfort food! I’ve made loads of homemade brownie recipes and so many of them don’t live up to the box mix when it comes to texture! In our house we like a dense, fudgy brownie. I agree though, brownie mix brownies almost always taste vaguely like chocolate, but lack that deep chocolatey goodness. I’m excited to try this recipe tonight and I’ll report back with my results! Thank you!
I made these brownies last night and they were just the sort of brownie I like best. Super fudgey to the max! Very easy to put together (I did the whole process in one bowl) and fast as you suggested. Actually they are not far from the same old brownie recipe I have made for years from the red plaid cookbook, the first brownies I made after I was married. There is just a lot more cocoa in it. Even the newest Alton Brown recipe is nearly the same, just double the ingredients (which obv. makes a thicker brownie). Mine also took 10 minutes longer to bake to set, but other than that, basic brownie perfection. Thanks!
I just made these for a homeless street cafe project that I bake for, they were so yummy (the bits that “fell off as I cut them!) and so quick! Thank you!
I just pulled these from the oven and are waiting for them to cool. I’m not sure where I read about this trick but a plain old plastic (food service) knife will get you a super clean cut every time.
I have made these quite a few times previously with the bowl over water way but thought I would try the microwave method. I usually also use a hand held electric mixer to whiz it up. The microwave was good as it didn’t get too hot which meant it did not sweat when I mixed the eggs in. I also used a wooden spoon. Weirdly it has turned out a bit cakey this time which it doesn’t usualy do?
The batter was extremely thick but i cannot guarantee i didn’t get distracted and forget two T of butter. It baked thin but that’s ok because they are some of the darkest, richest brownies ever. Vanilla ice cream and a caramel bourbon sauce would be your friend here. Or just warm standing at your kitchen counter. Yum
This has been my go-to brownie recipe for 5+ years. It’s so easy and yummy and as an additional bonus, it’s a reliably “portable” recipe that has yielded excellent results in every unfamiliar oven with its unfamiliar quirks and whatever-sized pans wherever I find myself (these “travel” brownies are sometimes more chewy and sometimes more crunchy, but they always get rave reviews and tend to evaporate alarmingly fast :) ).
I usually make them plain, using light brown sugar and bourbon vanilla – I find they’re perfect this way. I do sometimes chuck in some chopped walnuts or chopped (roasted, unsalted) peanuts for good measure, especially when they’re intended as a hiking snack. Tonight I’ll try a spicier wintery version with cinammon and a hint of cloves.
My daughter made these and measured loosely… they were truly amazing, but a little dense. We might try them again with a little baking powder for a less fudgy brownie.
These are my go-to brownies. They always come out exactly right with a deep complex flavor and a delicious fudgey chewy texture. And I always have these ingredients on hand. Thank you, thank you. They are the only ones I make now. (And BTW, I think they will be amazing with a small scoop of vanilla ice cream and a drizzle of the toffee sauce from your banana toffee cake.)
These are so fast and easy and made with pantry staples. A friend requested I bring brownies and I searched for a recipe that used what I had on hand. These exceeded expectations!
I’ve been making these brownies for a few years now and they always turn out great. I recently made a gluten free batch and they were so good that it has become my favourite way to make them – the gf flour makes them even fudgier! This morning I swirled crunchy peanut butter through one half of the batch to great effect with a sprinkling of Maldon salt on top, people are going to have to fight me for them they’re so good! Thanks Deb, I really enjoy your recipes and both of your wonderful books. Have a great weekend.
These were absolutely amazing! I was looking for a brownie recipe that used cocoa powder because thats all I have on hand. So good!
Hello, long-time lurker, first time commenter, made these brownies twice in a pan that was much too large for them, but it turned out fantastic anyway! As long as you didn’t mind the uneven spread, that is, which I didn’t. These are my new go-to brownies!
Hi Deb. Hope all is well with your family.
I made these yesterday when I needed something sweet. To conserve the butter I have I used vegetable oil instead and it worked pretty well!
Not the most ideal version, but it worked great given the situation.
I am out of butter….would vegetable oil work?
Yes. I don’t think the flavor will be as nuanced, but it will work.
Can I half this recipe? Not sure which pan to use.. It is because I only have one egg (because in any other situation there is no way I would want to half a brownie recipe haha) and we’re avoiding the grocery store as much as possible here in Spain but I really, really could use some brownies tonight!!
You could halve it in what’s considered a 1/8 sheet pan, not very standard. It looks like a rimmed toaster oven tray — if you have one, use it.
10 years in and this is still the best brownie recieoe I’ve used!
If you make a 1.5x recipe it fits beautifully into a 9×9 pan. Just saying. = )
And you should be doing a 1.5x recipe because that uses up two sticks of butter (with 1 extra Tbl) neatly. A single recipe leaves you with an awkward partial stick of butter in the fridge. :)
These brownies are SO more-ish. Using cocoa instead of bar chocolate means that they are less expensive to make (everything was in the pantry) but they’re amazingly dense and fudgy…the most chocolatey brownies I’ve ever made. Btw, mine also took about ten minutes longer in the oven.
I was hesitant since I just love the baking chocolate brownies but cocoa powder is what I had. OMG. YUM!! These are so delish and they are so easy to make. I kept putting stuff on the double boiler as I found it and while it melted, I got everything else together. I only didn’t realize that 40 vigorous strokes of thick thick batter is WORK! I had to take a breather after 7-10 strokes. But so so easy and just great tasting, 25 minutes was just perfect.
I hadn’t made this recipe in years, but the coronavirus made me do it. These are so good. They are fudgy and rich. The only change I make is to add chocolate chips instead of nuts, because I love chocolate chips in brownies. I make a half portion using a loaf pan. SO GOOD.
Wow, those were delicious! Mine took a bit longer to cook also. Kiddo was very happy to come downstairs and have warm brownies with milk. I have some fancy cocoa powder from King Arthur Flour and may try the cocoa recipe next.
Oops I put this on the wrong one. Sorry! I am sure these are great too.
At the beginning of quarantine a craving for brownies hit – searched through all the SK brownie recipes and picked this one because it looked the easiest and all of the ingredients were on hand. O. M. G. Life changing. I’ve already made these twice during quarantine because they’re THAT GOOD and super easy. Another SK recipe that’s a total keeper!
In my oven they took between 25 and 28 minutes to bake. I tried the double boiler method for melting the butter the first time I made them – definitely skip this totally unnecessary addition of work and just use the microwave as Deb suggests.
Just want to add that for Easter I made these with Cadbury mini chocolate eggs mixed in, and it came out great! I imagine other mix-ins would work well, too.
I tried this recipe last night. No substitutions but no nuts. High quality butter and high quality special dutch cocoa. Cocoa so much easier to cook with than chocolate and easier cleanup. I also used an 8″ square pan and got 16 pieces easily. Even tried the freezing trick. I found the flavor exceptional and it wasn’t as sweet as many recipes, but the texture was extremely homogeneous and dense. With so much butter, it seemed a little oily.
These are by far my favorite brownies!! I’ve made them many times without fail. You can also add in chocolate chips, hazelnuts or any other mix ins and it always turns out great. They definitely have a texture similar to boxes brownies but a way more sophisticated taste.
Under quarantine and after a long day in the garden my sweet tooth was acting up. Cocoa powder was the only form of chocolate I have in the house so thought of these. I’ve made about half a dozen different SK brownie recipes and glanced at this one many times but tend to be a bar chocolate brownie kind of gal. Love the ease of microwaving the butter/cocoa, did have to add the extra 10 min to bake time. (35 min total) Came out super fudgy and intense chocolate flavor. Used Droste cocoa from World Market and added Trader Joe’s toasted pecans. Yummy.
These were so good!!! Thanks for another keeper! This came together really quickly and with very little mess! I melted and mixed everything in my 4c. pyrex measuring glass – it’s my largest microwave safe bowl right now. I also used a hot cocoa mix that was ~50/50 sugar/cocoa and microwave toasted some walnuts before tossing them in. I’ll definitely be whipping these up again. Thanks!
These really are terrific brownies. And because they are dangerous the whole lot of them are going into the freezer, ‘ceptin for a row that have already made into my gullet. “They are not breakfast food,” said wagging my finger at myself. Chewy, chocolatey, and yes, you gotta have walnuts. Thank you.
These just turned into oily goo for me. I’ll admit, I am opposed to baking brownies in general- they are temperamental (or perhaps I am.) I’ve made a few on here that I would do again, but not these. Not sure what happened or why…all the butter ended up on top and yet they seemed overdone.
These were yummy! Rich, chewy and decadent! I didn’t have enough butter so I used coconut oil instead and they still worked beautifully. We added toasted pecans to it. Yummy!
This is now my HG brownie recipe. Super quick to put together, super easy (especially if you melt the butter in the microwave) and can easily be done on a whim because I always have cocoa powder in the pantry (but need to make a trip to the supermarket for chocolate). It’s also a super forgiving recipe – forget to mix the sugar? Mix it in at the last minute, still turns out fine. Gluten free flour? Well,I haven’t compared it to a batch made with AP flour, but no-one who eats the GF version knows that it’s GF (which is always the gold standard with GF food, IMO). Run out of granulated sugar? Brown sugar tastes just as good. Get your recipes confused and think that the bake time is 50 minutes rather than 25 and wonder why delicious chocolate smells are coming out of the oven after 35 minutes? The brownies will still be super fudgy on the inside.
Thank you for sharing this amazing recipe Deb!
Has anyone made them with gluten free flour, and, if so, what kind?
Heavenly. Now I want to make every chocolate baked good with Dutched cocoa…
This has been my go-to brownie recipe since a friend introduced it to me years ago. Just made it again as a middle-of-the-night chocolate craving cure. And yes, 35min seems to be the right amount of bake time needed. Thank you so much for this <3
Hands down, these are the best brownies I’ve ever made. With or without nuts… these are pure deliciousness. Thank you for sharing, Deb!
Made these last night using Penzey’s double dutch cocoa — a mix of dutch and black cocoa. They cooked for 35 minute and were fantastic! The only thing I missed was a crackly top, but taste and texture were great!
Wow! Easy and delicious.
I kept reading the ingredients looking for baking soda or baking powder. No need.
I made them with cacao powder instead of cocoa powder and the result was a robust flavor. I tend to cut down sugar in some recipes, so I used 235 gr. (LOVE, LOVE, LOVE that you add the weight measure in your recipes). They still came out pretty sweet. I may lower the amount of sugar next time.
Definitely refrigerate or freeze before cutting.
Natural cocoa powder anf dutch process cocoa powder are quite different…dutch process cocoa has been treated with an alkalized solution, natural hasnt making it more acidic and bitter than dutch process. MY personal preference though is CACAO powder. Due to differences in how the cacao beans are processed, cacao powder retains many of the those awesome nutrients and health benefits, unlike cocoa powder. And baking with it produces a much more deep true chocolatey taste than i have ever achieved with cocoa powder. Try it Deb!
I know this was posted along time ago, but I just wanted to chime in: I’ve made these more times than I can count! So simple to whip up anytime there’s a chocolate craving. However, the one thing that I’ve found they are lacking is a shiny crackly top, or, as you would put it, a shiny crackly lid. I just think an excellent brownie should have a shiny top. I reverse engineer the recipe by whipping the eggs and sugar first until pale and fluffy and then added the melted butter and other ingredients. Eureka! It worked! Shiny crackly top for days!!!
According to Shirley Corriher, that crackly top is actually a meringue, created by beating…egg whites with sugar!
And yes, these brownies rock :)
I just tried “scrambled brownies” and they worked pretty well. Make a half batch of this recipe, put it all in a frying pan, and cook it like scrambled eggs. After the batter is cooked through, pack the crumbs into a bowl and let it cool.
I let it get crusty and maybe a bit burned before I started stirring (I was originally trying for something more like a giant pancake) so the brownies had toasty texture mixed through them, kind of like nuts or coconut – I liked it – if you don’t, just stir from the start.
I suspect that if you cooked the batter in small flip-able circles like pancakes and let the middle stay soft you’d get a delicious lava-cake effect. (Eating raw or undercooked eggs and flour is dangerous but you already licked the bowl, didn’t you?)
It’s nice to not wait 30 minutes while they bake; nice to be able to cook a half-batch; nice to be able to control the amount of crust; nice not to heat the oven up in summer. I’ll be doing this again.
I just had to google this — new to me! What’s the texture like? Do you put ice cream over it?
Made these for a small family gathering (masked, outdoors) last week, using a 9×13″ pan as it’s the smallest I have, so they came out thin but tasty. They were pretty soft and sticky, but a big hit. Maybe I should chill them longer. Mom asked me to make them again this week. I regret not setting aside any for myself, but I won’t make that mistake next time. I didn’t bother with the microwave as mine is too small to fit a mixing bowl in, so just melted the butter, cocoa and sugar on the stove. You do need to do it on low and be careful it doesn’t burn, and let it cool a bit before adding the eggs.
I was in the mood for some decadent chocolate-y brownies and these hit the spot. I cut the sugar a little bit and did 1 cup instead of the 1 1/4 because I like things a little less sugary. The dough is quite thick when you spread it into the pan but not to worry- this were excellent! Will definitely keep in mind.
I have made these many times and absolutely loved them! However, they’re usually devoured in a matter of minutes. Now, planning ahead for a surprise birthday party and with limited secret baking time, I’m wondering if it’s possible to make ahead by a few days and keep them? Or are they best enjoyed fresh? Thanks!
I’d like to hear from someone that ACTUALLY made these, all of these comments are useless!
You can view comments just from people who have made the recipe from the “I made this!” tab at the top of the comment section.
I love your recipes!! I’m cooking for two T1 diabetics and wonder if it’s possible to get nutritional (carbs) information?
These look good! I keep trying brownie recipes looking for a winner. I’m pretty sure that you meant to cut into TWO pieces though, not 16 or 24. One for me, one for my husband. :-)
Saw this recipe the other day and used it as a bribe to myself – if I rode my bike 35 miles in 39 degree weather I would “allow” myself to make them upon completion. I did and I did and WOW were they worth the effort. Thanks so much!
Hi Debs, I made these the other day, they are exactly what I was hoping for! I used dutch process cocoa as it’s more readily available in the UK and I found that they had a slightly bitter aftertaste. I want to make them again, trying out a different cocoa and I wondered if you had any recommendations? Happy to order a natural cocoa – many thanks in advance!
I’m using Valrhona here, a Dutched cocoa that’s one of the best, but you don’t need to use one so fancy here unless you wish to splurge. Was your cocoa fresh? They can get musty if they’re old (you can tell by smelling the jar). There are other reactions that can cause bitterness, either a reactive pan or overbaking.
Thanks for the speedy reply! I used cacao barry extra brute, which I use for pretty much all my chocolate cakes, but maybe I’ve gone in too strong! I definitely didn’t overbake as they’re a great consistency and they were only in for 25 mins. I’ll splurge on some valronha…always happy to treat myself to some decent baking ingredients x
I made these yesterday and served them to my girlfriends today and they loved them…they are delicious. I added 1/2 tsp of instant coffee powder to the recipe. Last week I made your My Favorite Brownie recipe and didn’t think they were quite as good as these but I think I should have taken them out of the oven a few minutes sooner. Thanks Deb!
This is a really good recipe. I made a batch as per instructions on a Wednesday, tasted it, and decided to make a double batch on the same Friday to give to friends. I love the moist fudge-like texture and dark chocolate taste, but most of all I love the ease and convenience (one-bowl, no need to take ingredients out beforehand, can make this when cravings hit)
Some notes from my experience:
– I used the Medrich method; with a skillet of barely boiling water it took around 10 minutes for me to reach the gritty batter stage.
– An 8×8 pan in a conventional (top and bottom heating) oven was done in 20 minutes (to my preferred fudgy texture)
– The top looked crackly at first, but after chilling it settled into a chewy top like what Medrich promised.
– I chilled the whole pan overnight and cut out 25 squares with a plastic cake knife easily the next day and dusted them with cocoa powder
– I tried reducing the sugar to 1 cup for my second batch and found that they cooked much more quickly, taking them out after just 15 minutes. (Due to less moisture, according to Deb in this comment: https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-924084)
TL;DR: This recipe is awesome and easy to follow!
Or on terms of melting butter, chocolate and sugar you can lightly heat in a pot and stir Really old school. I ‘ve only burnt them a few times in the last 50 years but I went ahead and baked and they were still delicious. This is a great recipe. I have made tiny little cakes from two recipes, baked separately and layered with whatever I was craving
These came out perfectly (with the additional 10 minutes you suggested for baking time). Delish.
Best brownies recipe. I know it by heart now, so easy and absolutely delicious.
These are perfection. They were delicious when we started eating them right out of the oven and they’re even better this morning after sitting in the fridge all night. I used plain old Hershey’s cocoa powder and it turned out beautifully. Thank you, Deb.
Last week, I was on the hunt for a new go-to brownie recipe and had all the ingredients for this one (minus the optional nuts) so I tried it out. Smitten Kitchen recipes have never disappointed me. They turned out amazing! For everyone discussing different brands of cocoa, I’m sure you have excellent taste, but I will just add that my Kroger brand cocoa also made delicious brownies. I just made my second batch tonight (one week later) so I think I’ve found my new go-to!
Again, I love these brownies. They’re so delicious. I’ve stopped trying others. I love adding a tsp of instant coffee (level or heaping) to nearly every batch. Delicious with cheap cocoa or Valhrona. Black cocoa, good for a 1/4 of the amount of called for (8×8 or 9×13). When I make these in a 9×13 I usually cook them for 25-30 minutes oddly enough.
I love these brownies, but can’t imagine how they’d be done in 20-25 minutes. I’m at 35 and they still need at least 5 min more.
I can’t wait to make these! You can cut warm brownies with a plastic knife and get minimal stickiness if you need them immediately which I know my monsters will. 😊
I made these today, but was out of butter. I replaced it with the same volume (in tablespoons) of rapeseed oil. I warmed it slightly (30 seconds in the microwave) before following the rest of the recipe and they came out perfectly. I already had stuff in the oven so they went in at 170C for 25 minutes and, once cooled, were dense, fudgy and utterly delicious.
These brownies are the best tasting coco i have ever made or had..i love the flavor and texture its perfect to me especially.. my family also enjoyed them as well. Thank you for sharing
Wow, wow, wow. My husband just said I never need to buy boxed mixes again. My grandson said they were the BEST ever. A winner of a recipe.
WOW! The way these brownies taste exceed all expectations. They are delectable! I baked them in a rubber mold of 24 mini/medium hearts and they came out perfectly after baking for 25 minutes. Perfect taste, perfect texture, perfect consistency!
These are FANTASTIC. Homemade flavor with the fudgy texture of box mix everyone loves. I had a brownie craving so I made these after dinner at my parents’ tonight and they were a big hit. My mom said, “save this recipe,” and my dad said, “grandpa would have liked these.” There’s a lot to be said for an easy recipe made with pantry staples (my parents never have baking chocolate but they did have a canister of Hershey’s special dark cocoa).
This is my go-to brownie recipe but what makes it even better is reducing the sugar to 200g and adding banana (1 large banana or 1.5 smaller bananas) – makes a tray of amazing chocolate banana goodness.
This has been my go-to brownie for years and I actually may have already commented to praise this recipe, but look at me, praising it again! I make these brownies gluten-free w a one-to-one swap of almond flour, and they are DIVINE. If I have espresso powder on hand, I add a bit. If I have chopped chocolate, that goes in too. But really: a foolproof A+ every time.
I love this recipe so much I memorized it. I like to halve it and bake it for about 18 minutes in a loaf pan. This recipe is incredibly forgiving. I’ve swapped out 100% of the AP flour with whole wheat, white sugar with brown, adding a dash of mint extract – each time, they’ve come out just as delicious.
Hi Deb – I’ve made these twice now and this time I used Valhrona cocoa powder and really good vanilla. I still feel like I’m missing a little flavor intensity. And they aren’t as fudgy as I’d like. I may be overcooking them. My main question is when you say: “3/4 cup plus 2 tablespoons (65 grams, may vary by brands)” which of these should I go with when they differ? When I weighed my cocoa powder I got to 65 grams long before I had 3/4C + 2T’s worth of it. So should I stop at 65 grams or go up to full cup measurements? This time I erred on the side of more chocolate. I wonder if the balance was off because of that. So far the best brownies I’ve made are the Katherine Hepburn ones (have you tried them?) but I still want to find a better version and was hoping these were it. Here’s that recipe in case you haven’t seen it: https://cooking.nytimes.com/recipes/10782-katharine-hepburns-brownies
I think your issue might be with cocoa brownies themselves; I personally find they have a less loud/resonant flavor than brownies with melted chocolate. Readers here are nearly evenly divided between this brownie as their favorite, and my personal favorite, called My Favorite Brownies. You should try it next and compare!
LOVE these when you don’t want to use like $5-10 worth of chocolate to make brownies! I’ve made these a couple times and since I don’t have a microwave, I use the double boiler method. But I wonder do you ACTUALLY have to melt the butter with the sugar and cocoa? Why can’t you just melt the butter then stir in the sugar and cocoa over the heat until mixed? I am going to try that way next time!
Do you think you could prep the batter, store in the fridge for a bit and then bake 1-3 days later?
Yes, but it will get very hard in the fridge (because the butter firms). Might be easier to put it in the brownie pan, ready to bake.
These brownies are incredible! I’ve been a die-hard maker of Cookies and Cups “Perfect Fudgy Brownie” recipe for years, but this recipe uses fewer eggs, is made with pantry ingredients, has a crowd-pleasing fudgy-but-still-a-little-cakey texture that seems likely to satisfy all manner of brownie preferences, and came together fast. My 8×8 pan is out of commission, so I used a 9″ round pan (circle of parchment on the bottom, cooking spray on bottom/sides), baked for about 25-27min, and cooled for only about 10min before getting clean slices (cut into wedges). Further proof that when Deb labels something “best,” she’s always right.
I love this recipe and I make it all the time. I have some rye and spelt flour left over from my sourdough binge baking. Can I use them to replace the AP flour 1:1 in this recipe?
Tks
Here are a few responses from people who made gluten-free adaptations here (I think there are 20+ comments total with suggestions, if you want to word-search through for “gluten”):
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697418
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697457
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697528
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697598
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-697637
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-1990344
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-1555150
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-1513294
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-1381838
https://smittenkitchen.com/2010/01/best-cocoa-brownies/#comment-1083770
A wonderful brownie recipe! I also like Deb’s My Favorite Brownies, but I more often have cocoa than baking chocolate, so this is the one I make the most.
I always double it in a 9 x 13 and share it. I use three eggs in the double batch, rather than four. I like the texture of the double batch better with just three eggs.
This is an amazing recipe, really loved it. Thank you so much for sharing!
I have made these countless times. Perfect deliciousness. Freezes perfectly. and soooo easy to eat directly out of freezer. Midnight snack !!
These turned out perfect! I microwaved the butter/cocoa/sugar/salt mixture on 50% power, stirring every minute (about 3 mins total) and sprinkled some sea salt on the top before baking. I baked for 30 mins.
Pro tip for cutting brownies (even when they are a bit warm) is to use a plastic knife! The brownies don’t stick to the knife.
I made these in a 9 inch round cake pan, baked for 25 minutes and they were just right. Yum!
FYI gluten-free people – these are AMAZING with Cup4Cup flour. Fudgy & delicious perfection.
I wanted to like these but had a hard time telling if they were set, and they have too much sugar. I like sweet but this was overwhelmingly sugary – even with the addition of walnuts. Will not make again.
Baked these as a test for some fancy cocoas – went 50/50 Callebaut and Guittard. Also my first time baking by weight with a scale, which made this effectively a one-bowl recipe with just a couple utensils and no measuring cups to wash; the warm water from the skillet was handy to help rinse the bowl. Only minor variations: I may have added a pinch of espresso powder (honestly can’t remember) and I know I went just a touch heavier with the kosher salt, since we dig salty sweets. 25 minutes was just right.
Rich and fudgy, yet in a structurally sound way that makes you suspect box mix brownies have been cheating by just being underbaked. This recipe ought to win over anyone who doubts cocoa brownies. In my house, the corner and center people and the weirdo who has no preference all agreed this is a keeper.
Hello,
They prefect frozen with hot tea…
Can I somehow add Rum/Bourbon to the brownies? how much is OK?
Thanks
These are still hands down our favorite brownies. I have to double the recipe (all but the sugar, keeping it to 2 cups) and make a 9×13″ size. Also underbake them ever so slightly so they come out nice and fudgy. Well worth two and a half sticks of butter. 😮👍🏼
The cocoa powder I have, https://www.diasporaco.com/products/cacao, has a very high cocoa butter content. I usually go by weight over volume measurements but since there was the note about cocoa weight varying, I opted to measure this ingredient by volume. Since I had the scale out anyway I saw the weight as it was added (120 grams!!). The brownies are in the oven right now and I hope they turn out okay. But I’m curious if you would suggest going with weight or volume in the future? Or maybe something in between? Thanks!!
Wonderful flavor! I tried them with only one cup of sugar, as my taste tends to run slightly less sweet on baked goods, added dark chocolate chips, and used half whole wheat/half AP flour. With the reduced sugar, should’ve removed from the oven a bit earlier than I did (I waited till the tester came out completely clean, and shouldn’t have!) – the edges set slightly on the crunchy side of brownie edges’ perfect chew. But otherwise delicious, with total approval from my box brownie loving spouse!
Very nice yummy cake recipe
So I’ve made these heaps of times. Early on I switched to using oil instead of butter to make life easier(I am lactose intolerant and have only very infrequently been able to access lactose-free butter, margarine-type stuff is pretty uniformly crap for things like this with such a simple flavour profile), but have otherwise kept it pretty pure (exception being for lockdown brownies which involved nuts and chocolate chunks, because Covid). One thing that frustrates me though is how variable my results can be – most times everything pulls together beautifully, other times (using the exact same batches of ingredients even) I end up with oily patches on the bottom and top – not quite puddles, but like the oil didn’t integrate somehow. I will also get variation in texture – sometimes the brownies will subtly puff up, other times it is like a flourless cake. Any thoughts?
way off brand for my pantry – I lacked enough cocoa powder! So I had to seriously wing it. Ended up with:
– 22g cocoa powder
– 3.5 oz semi-sweet chips
– 3/4 cup sugar
– 8 tbsp butter
– half AP / half whole wheat pastry flour
– added 1/4 tsp baking powder and flakey salt on top
…they are, without a doubt, somehow the best brownies I’ve ever made.
Best recipe. The last 40 strokes make all the difference.
I just swapped the flour for the same volume of matzoh cake meal to make for Passover because I had a hunch that with this little flour it wouldn’t matter. And they came out very tasty.
I made these late at night (exhausted) from making multiple baked goods for a group of 50 people, so my brain wasn’t functioning. sharing my stupidity… somewhere in reading “(Deb’s method) you can melt the butter with the cocoa in a microwave too” I missed adding the sugar. I assume she meant to include it there. But I just kept following along and thought it looked odd going in pan, but trusting Deb didn’t go back and look at ingredients (AND this is why you set everything up before you start!) off to the garbage they go :(
Do you think these would work if I made them thicker, like 2 batches in a tall 8×8 pan?
I tried it! 3.5 times this recipe in a cat shaped pan for my son’s birthday. Added buttercream on top. It was a very tall brownie, stayed in the oven for over an hour. What a hit at the party! Thx!
Oh we’re these yummy! Fudgey and deep chocolate-y-ness! Made these with my 4yr old granddaughter…super easy. Stirred in some mint chips and Maldon sea salt on top. Mine took 25 min. Perfection!
if lining with foil wrap should we grease the foil wrap?
Yes
I’ve probably commented on these brownies before but I just thought of something neat, after making these brownies — yesterday — for the umpteenth time. I’ve been making these for years, and my 17 yr old daughter started making them a few years ago, and given that she now knows the recipe pretty much by heart, I wouldn’t be surprised if this is the recipe that she passes down to her (future) kiddos, nieces or nephews. To that end, I think it’s cool –and you should be so psyched — that such recipes end up becoming part of so many families. x
From the first time I made this recipe years ago, it became my favorite brownie recipe for its richness and simplicity. My ideal brownie is extremely fudgy, dense, and intensely flavored. The only way I felt these could be improved was if they were just a bit thicker, so I decided to experiment and make a riff on this recipe that I thought went really well.
I decided to multiply the recipe by 1.6x to use 2 full sticks of butter (16 tbsp). I browned the butter until dark amber, then to offset the moisture loss, added 1 tbsp milk + 1/2 tbsp soy sauce. The soy sauce provides a complex backdrop that doesn’t make the brownies savory. Because of the soy sauce, I removed the salt. You could also just use two sticks straight up, or use 1 1/2 tbsp milk + 1/2 tsp table salt.
Along with that, I also added 1 cup of chopped chocolate (I think chocolate chips would be fine too). I love brownies with chunks of actual chocolate mixed throughout.
These brownies came out with the traditional glossy, paper-thin top crust, were deeply chocolate flavored, and super chewy and fudgy. Absolutely my ideal brownie and very close to the kind of brownie you can buy at Tate’s Bake Shop in Southampton NY.
Here are the amounts for anyone who wants to make it this way:
2 sticks unsalted butter
If browning the butter, 1 tbsp milk + 1/2 tbsp soy sauce
400g granulated sugar
100g cocoa powder
3/4 tsp instant espresso powder
1 tsp vanilla
3 large eggs, cold
100g all-purpose flour
Optional: 1 cup mix-ins
Follow the recipe as written in the article, adding the milk and soy sauce to the melted butter along with the sugar and cocoa.
I made these for valentines day using my (Nordicware I think) mini heart shaped non stick cake pans. I sprayed each heart with olive oil non stick spray, divided equally, and started checking after 15 mins. 20 mins total and they were done. I let fully cool, with helped getting them out of the pans. Worked great for brownie & ice cream sundaes. I will definitely make again!
I’ve made a lot of brownies – I love chocolate – but these are best. They are outrageously fudgey and chewy, imagine your favorite boxed brownies but 100x better. And they are so easy to make. I use the good stuff here, King Arthur double dark cocoa, it really does make a difference. Sometimes I add bittersweet chocolate chips if I’m feeling crazy.
These brownies are in my regular rotation — a great recipe, and much appreciated when I only have cocoa powder & not unsweetened chocolate on hand for baking. But each time I make them, I’m startled again at how very very off that 20-25 minute bake time is. Even at 30 minutes they’re still completely liquid — I generally go more like 45-50 mins to get them to set. It seems worth updating the recipe to reflect that these really do need more time to bake?
This is hands down the best brownie recipe I’ve ever made. I’ve made it a few times now and every time the response from anyone who eats one is ecstatic praise.
Some changes/bonuses I’ve tried:
– I leave out the extra 1/4 cup of sugar. It doesn’t seem to have affected the recipe negatively.
– If I want to be extra with the depth of the chocolate flavor, I’ll dice up 2oz of semi-sweet bakers chocolate and toss that in with the melted butter mixture.
– Another luxury: dusting the top of the brownie with sea salt just before I put the whole thing in the oven.
These have now been my go-to brownies for 13 years. Thank you so much!
I made these in a mini muffin pan for brownie bites and came out with 2 dozen. Also replaced the 1/2 c flour with Bob’s Red Mill 1-for-1 gluten free flour and they came out great.
Does anyone have any insight into why I sometimes have issues with the fat (oil or melted butter) leaking out after the eggs and flour have been beaten in? Same cocoa, large cold eggs, same flour, but sometimes I will end up with a bit of separation in the batter stage (looks greasy, not glossy), and the finished product has a greasy bottom. Still tasty, but a bit weird and off-putting.
I have made these so many times, and I love them. They are currently in the oven and I promised my stepdaughter that I will teach her to make them before she goes to college because they are so easy and always delicious! They are one of my favorite go-to recipes!
I think this was my second time making this recipe. I used dutch process cocoa and instead of flour, I used almond flour that I was trying to use up. The brownies were chewier but very good with the nutty aroma. Friends liked it. I cut them up and froze them for the future. They defrost well and come out fudgy. Thank you.
So far these are fantastic! I had a really small piece and it was still a little bit warm. I like to try my desserts at different temperatures (usually cold) which is why I said “so far”. Anyway my question is about brown butter. Do you think that would be good in this? I’m a late comer to brown butter but I am really enjoying it so just wondering
These are my new favorite brownies. I added chopped pecans and salted caramel chips which lent to a slightly more salty flavor which offset the rich chewy fudgey flavor and texture. I will look no further- these are the brownies of my dreams.
If you tend to burn chocolate, aa I do, melt the butter first and then add the cocoa and sugar. It works just fine.
Delicious. New staple
Yummmm…made these instead of the favorite brownies (those are fab!), and they are just as fab! Fudgy, deeply chocolaty. I added some toasted chopped pecans, then on top some chopped dark choc and maldon sea salt. Holy Toledo, so good! I’ve had to hide them so my spouse won’t eat them all at once. Thanks for another great brownie recipe!