These are easy 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! I love to eat them super cold.
Originally posted in 2014, this post has been updated with images and text to serve you better. The recipe remains the same.
I have made my more than fair share of brownies over the years.
Yet, these were a surprise. Though not completely, as they've been making the rounds for years now. But still, I was a teeny bit skeptical. Shame on me, they are awesome and more. One of my favorite brownies from now on. A one-bowl wonder recipe, you have guaranteed success.
The addition of frozen raspberry bits is meant for decoration mostly, but they are fabulous served with fresh red berries and cream. That said, let's get on with this recipe.
The ingredients are regular pantry/fridge items mostly (image below).
Maybe you don't always have cocoa powder lying around, but it's easy to find. Or buy cocoa powder online like Hershey's natural unsweetened cocoa, Ghirardelli premium unsweetened cocoa powder, or Ghirardelli Majestic cocoa powder.
- Cocoa powder: it should be unsweetened. My experience is that the ones that are a rich brown color are the best.
- Vanilla: try to get extract (which is natural) and not essence (which is artificial). I also love vanilla paste.
Why this recipe works
- 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 - they are unbelievably fudgy 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, doesn't it?
It is a one-bowl recipe, that is, we only need a bowl and a hand mixer. Nothing else.
The mixture must be mixed well, vigorously, but without beating. We do not need to add air to the preparation or anything like that.
The mixture is unctuous and shiny, like in the photo above.
- Pan: keep the size of the mold that the recipe says. It is important for the brownies to be of a certain height so the cooking time produces soft, fudgy ones.
A simple layer of 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 simply mixing chocolate with hot cream and whisking until smooth and silky. This version (ingredients and instructions in the recipe card below) adds some milk for an even silkier result that never completely hardens.
- Cocoa powder - make sure you use the best quality unsweetened cocoa powder you can buy. It does make a big 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.
- Oven - do take them out while still jiggling in the center. A few minutes more makes a big difference in this recipe. 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.
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These are easy and incredibly fudgy cocoa brownies
Topped with a thin layer of chocolate ganache, this recipe will bring raves among chocoholics.
For the brownies:
- 10 tablespoons unsalted butter
- 1 ¼ cups granulated sugar
- ¾ cup + 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs (cold)
- ½ cup all purpose flour
For the ganache:
- 2 0z semisweet chocolate, chopped
- ¼ cup whipping cream
- 2 tablespoons whole milk
For the brownies:
- Preheat oven to 325ºF / 170ºC.
- Butter or spray an 8-inch square pan and line with parchment or aluminum paper. I use a strip wide as the pan and line the bottom and 2 of the sides.
- Melt butter in a large bowl, preferably glass, in the microwave or over simmering water.
- Add sugar, sifted cocoa, salt and vanilla extract and mix with a hand beater until well mixed.
- Add eggs, one at a time, and beat vigorously until very well mixed.
- Add flour and mix 40 times with the hand beater.
- Bake for 20 to 25 minutes, until a tester comes out with moist crumbs attached. The center must jiggle.
- Let cool on a wire rack.
- Cover with a layer of chocolate ganache. Let harden before cutting.
For the ganache:
- Heat the cream in a small saucepan until almost starting to boil.
- Put the chopped chocolate in a bowl and add the hot cream. Let stand 1 minute and whisk to combine well.
- After the chocolate has dissolved, add the milk and mix well.
- Keep refrigerated.
Cocoa powder - make sure you use the best quality unsweetened cocoa powder you can buy. It does make a big difference.
Cold eggs - part of the success for getting fudgy eggs 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.
Oven - do take them out while still jiggling in the center. A few minutes more makes a big difference in this recipe. 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.
- Serving Size: 1/9
- Calories: 340
- Sugar: 30.6 g
- Sodium: 87.9 mg
- Fat: 19.8 g
- Carbohydrates: 41 g
- Protein: 4.3 g
- Cholesterol: 83.4 mg
Keywords: cocoa brownies