These are easy-to-make and incredibly fudgy cocoa brownies. Topped with a thin layer of chocolate ganache, this recipe will bring raves among chocoholics. They can be made in advance and frozen. We love to eat them super cold.
Over the years, I have made my more than fair share of brownie recipes from scratch.
Some with outstanding results, like the Hazelnut Brownies I invented after making hazelnut liquor and didn't want to throw away the nuts left behind. A one-bowl wonder with guaranteed success if you don't overbake them.
Well, these fudgy cocoa squares fall into the best brownie recipe category.
Why you'll love these cocoa bars
- One bowl easy: you mix all the ingredients in the same bowl with a whisk, rubber spatula, or wooden spoon. No need for electric beaters.
- Easiness - these are out of the oven in 45 minutes at the most. Prepping time is minimal since there's no chocolate to melt (cocoa brownies remember?), and the eggs are used cold. And they are made in one bowl.
- Fudginess - you'll always get fudge brownies if taken out at the right time. They should jiggle enthusiastically. They will have perfect consistency by the time they are cold and ready to be eaten.
- Flavor - the top layer of chocolate ganache takes them to the next level with some extra chocolate flavor to enhance the amazing cocoa in the brownies.
This recipe is by the chocolate master herself, Alice Medrich, a name that kinda guarantees the outcome.
Ingredient Notes
- Cocoa powder: always use unsweetened. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Chocolate: use your favorite dark semisweet chocolate for this recipe.
- Flour: I normally use all-purpose flour but have made them with cake flour with great results.
- Cream: heavy whipping or heavy cream.
- Milk: any type works. It's used to slightly thin the ganache and make it more spreadable.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make cocoa brownies
This is a one-bowl recipe, so we only need a large bowl and a hand whisk.
The mixture must be mixed well, vigorously, but without beating. We do not need to add air to the preparation, which is one reason why we never use an electric mixer to make brownie batter.
The final chocolate batter is unctuous and shiny.
Pan: use the size that the recipe card calls for. The brownies must be of a certain height so the cooking time produces soft, fudgy ones.
Ganache topping
A thin layer of chocolate ganache makes these brownies extra scrumptious with a more pronounced chocolate flavor. It's an extra step but very much worth it if you ask me.
Ganache is melted chocolate with hot cream whisked until smooth and silky.
For these brownies, we add some milk for an even silkier result that never completely hardens.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer
(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust. - Cocoa powder: use the best quality unsweetened cocoa (natural or Dutch-process cocoa powder) you can afford. It does make a difference.
- Cold eggs: part of the success of getting fudgy brownies is using cold eggs. They will emulsify the batter better.
- Right pan: all brownies need to be baked in the right-sized pan. Always follow the instructions in the recipe. A larger or smaller pan will alter the baking times, and the results will not be fudgy and gooey. If making a double batch, use two pans, don't use a larger pan as they will not bake well.
- When are they done? Take them out while still jiggling in the center. A few minutes more makes a big difference in this recipe. We don't want cakey brownies. And I recommend eating them the next day. The chocolate flavor mellows and deepens. It's worth the wait.
- Ganache: the layer of ganache is optional but adds a lot to the final experience. Cocoa powder and chocolate together make the best chocolate flavor ever.
- Extras: you can add berries on top (fresh if you have access to them), preferably raspberries or strawberries. Also, some walnuts could be thrown on top before the ganache hardens. And chocolate chips, ground cinnamon, or coffee (powder or extract) can be added to the batter to enhance the chocolate flavor.
- Make ahead: they keep well for several days and can be frozen, so you can plan ahead.
- Dessert style: they are fabulous served with fresh red berries and whipped cream or warm with a scoop of ice cream for a dinner party or a more sophisticated occasion.
Related recipes you might like:
One last thing
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Easy Cocoa Brownies
Ingredients
For the brownies:
- 10 tablespoons unsalted butter, ½ cup + 2 tablespoons
- 1 ¼ cups granulated sugar
- 14 tablespoons unsweetened cocoa powder, ¾ cup + 2 tablespoons
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cold eggs, large
- ½ cup all-purpose flour
For the ganache:
- ¼ cup whipping cream
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons whole milk
Instructions
For the brownies:
- Preheat the oven to 325ºF (170ºC).
- Butter or spray an 8-inch square baking pan and line it with parchment paper. I use a strip wide as the pan and line the bottom and 2 of the sides.
- Melt 10 tablespoons unsalted butter in a large mixing bowl, preferably glass, in the microwave or over simmering water.
- Add 1 ¼ cups granulated sugar, 14 tablespoons unsweetened cocoa powder, sifted, ¼ teaspoon salt and ½ teaspoon vanilla extract, and stir with a whisk until well mixed.
- Add 2 cold eggs, one at a time, and whisk until mixed well.
- Add ½ cup all-purpose flour and whisk vigorously until the batter is shiny and smooth.
- Bake for 20 to 25 minutes until a cake tester or toothpick comes out with moist crumbs attached, not wet. The center must jiggle. Don't overbake them. If in doubt, take them out a few minutes sooner than later.
- Let cool completely on a wire rack.
- Cover with a layer of chocolate ganache. Let harden before cutting.
For the ganache:
- Heat 2 ounces semisweet chocolate in a small saucepan until almost starting to boil.
- Put 2 ounces semisweet chocolate in a bowl and add the hot cream. Let stand for 1 minute and whisk to combine well.
- After the chocolate has dissolved, add 2 tablespoons whole milk and mix well. Keep refrigerated.
Lyn says
Can I substitute Splenda for the sugar.
Paula Montenegro says
Hi Lyn, I never used splenda for this recipe (or any other in the blog I think), so I can't say. My best guess is you can google it or ask an AI app and you'll get a good answer.