The easiest and best Cocoa Brownies recipe you’ll ever make. All you need is a bowl and good cocoa powder for this simple, satisfying brownie.
You might wonder why I care about reducing fat or making recipes a bit healthier, or you might be annoyed that these brownies aren’t labeled as “diet” food. I’ve received plenty of messages about that, so let me reassure you: these brownies are still indulgent, but a few small changes make them a touch lighter without compromising flavor or texture.
This cocoa brownie recipe has circulated around the internet for years and has been adapted many times. I took a crack at tweaking it to be a little healthier while keeping everything you love about the original. If you care about ingredients, you’ll appreciate the small adjustments. If you just want great brownies, you’ll appreciate the results: fudge-like but not overly dense, with deep chocolate and fruity cocoa notes that linger on the palate.
These brownies strike a balance between cake and fudge, melting slowly in your mouth. They’re easy to make — no mixer required — and deliver a rich chocolate experience that puts boxed mixes to shame. Call them the easiest (and best!) cocoa brownies you’ll ever make and give them a try.
Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet
Makes 16–32 browniesThis version uses whole wheat pastry flour for a pleasant texture and subtle nutty flavor, but all-purpose flour works well too. The quality of the cocoa powder matters: good cocoa gives the brownies a deeper, more complex chocolate character. The vanilla extract also plays a subtle but important role; a pure vanilla extract improves the overall flavor.
Ingredients:
10 tablespoons (1 ¼ sticks or 137 grams) unsalted butter, cut into slices
1 ¼ cups natural cane sugar or granulated sugar
¾ cup plus 2 tablespoons (82 grams) unsweetened cocoa powder (natural or Dutch-process)
¼ teaspoon fine sea salt
½ teaspoon pure vanilla extract
2 large eggs, cold
½ cup (65 grams) whole wheat pastry flour (or all-purpose flour)
⅔ cup toasted walnut or pecan pieces (optional)Preparation:
Position a rack in the upper third of the oven and preheat to 325ºF. Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang on two opposite sides for easy removal.
Place the butter in a large heatproof bowl and melt it in the microwave (about 1 minute) or in a saucepan on the stovetop. Once melted, stir in the sugar, cocoa powder, and salt until combined. The mixture may feel gritty at this stage; it will smooth as you finish the batter.
Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each addition until the mixture looks thick, shiny, and smooth. Add the flour all at once and stir until it disappears into the batter. Then beat the mixture vigorously for 40 strokes with a wooden spoon or spatula. Fold in the nuts if using, and spread the batter evenly in the prepared pan.
Bake until a toothpick inserted in the center comes out slightly moist with batter, about 20 to 30 minutes. Oven temperatures and pan types vary, so start checking at 20 minutes and expect it may take up to 30 minutes. Let the pan cool completely on a rack.
Use the parchment overhang to lift the set brownies from the pan and transfer to a cutting board. Cut into 16, 25, or 32 squares depending on how large you want them. Smaller pieces are great for sharing or freezing for later; frozen brownies thaw quickly and remain delicious.