Cocoa Brownie is the perfect treat for chocolate lovers looking for a rich and fudgy dessert. With its simple ingredients and easy preparation, the brownie recipe delivers that classic chocolate flavor we all crave. Get ready to indulge in a delightful baking experience.
Feel free to experiment with the nuts; walnuts can be swapped for pecans or omitted entirely if you prefer a nut-free brownie. Ensure the cocoa powder is high-quality for the richest flavor, and if you’re sensitive to gluten, consider using a gluten-free flour blend instead of all-purpose flour. It’s also wise to check that your butter is unsalted, as the allows you to control the saltiness of the brownie.
Brownies & Bars
Cocoa Brownie Recipe
Ingredients
- 140 g unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (65 grams)
- 1/4 teaspoon salt (or a 1/4 teaspoon flaky salt, as I used)
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 2/3 cup walnut pieces
Instructions
- Position a rack in the lower third of the oven and preheat it 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.
- In a medium heatproof bowl, combine 140 g of unsalted butter, 1 1/4 cups of granulated sugar, 3/4 cup plus 2 tablespoons of unsweetened cocoa powder, and 1/4 teaspoon of salt. For melting, you can use one of two methods: Medrich’s method involves placing the bowl in a wide skillet of barely simmering water, stirring occasionally until melted and smooth. Alternatively, Deb’s method is to melt the butter and cocoa together in the microwave.
- Once melted, set the bowl aside until the mixture is only warm—not hot. It might look gritty, but don’t worry; it will smooth out with the next steps.
- Stir in 1/2 teaspoon of pure vanilla extract using a wooden spoon. Add 2 large cold eggs one at a time, stirring vigorously after each addition until the batter appears thick, shiny, and well blended.
- Next, add 1/2 cup of all-purpose flour, stirring until no streaks remain. Beat vigorously for about 40 strokes using the wooden spoon or a rubber spatula. If using, stir in 2/3 cup of walnut pieces and spread the mixture evenly in the prepared pan.
- Bake the brownies until a toothpick inserted into the center comes out slightly moist with batter; while 20 to 25 minutes is suggested, it may take an additional 10 minutes or so for a fully set brownie.
- Allow the brownies to cool completely on a rack. For cleaner cuts, chill them in the fridge or freezer for a while before cutting.
- Lift the ends of the parchment or foil liner to transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Part of our Brownie and Bar Recipes collection — Part 2 of 4:
If you’re looking for another delightful treat, Coconut Brownie Bars are a fantastic option. With layers of chocolate, peanut butter, and nutty coconut, the bars take dessert to a whole new level. You won’t regret making the Coconut Brownie Bars for your next gathering or just to enjoy at home.