Fudgy Cocoa Brownies (easy recipe)

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, doesn't it?

Ingredients 

For the brownies:

• Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, 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).
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• Flour: I normally use all-purpose flour but have made them with cake flour with great results.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Unsalted butter.
• Sugar: white, granulated sugar.
• Eggs: large, fresh.

For the ganache layer:

• Cream: heavy or whipping cream.
• Chocolate: use your favorite dark semisweet chocolate for this recipe. I love using 60% to 70% dark or semi-sweet chocolates like Ghirardelli Chocolate Dark Bar 60%,  Green & Black's dark chocolate 70%, and Ghirardelli 72% intense dark chocolate. The higher the percentage of cocoa the less sweet the chocolate is.
• Milk: any type works. It's used to thin the ganache a little and make it more spreadable.

Simple steps

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 final brownie batter is unctuous and shiny.

Pan: respect the size that the recipe card calls for. It is important for the brownies to be of a certain height so the cooking time produces soft, fudgy ones.

Ganache topping

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.

Kitchen notes

• Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Cocoa powder: use the best quality unsweetened 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.
• Oven: do 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.