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    Home » Recipes » Bars & Brownie Recipes

    Published: Aug 11, 2022 by Paula Montenegro · Income from ads and affiliate links 42 Comments

    Fudgy Cocoa Brownies (easy recipe)

    Jump to Recipe
    Squares of cocoa brownies, raspberry pieces, white surface, text
    Squares of cocoa brownies, raspberry pieces, white surface, text
    Collage with squares of cocoa brownies

    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! I love to eat them super cold.

    Squares of cocoa brownies, raspberry pieces, wire rack with paper, white surface.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    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 brownie recipes from scratch over the years.

    Some with outstanding results like the Hazelnut Brownies I invented after I made hazelnut liquor and didn't want to throw away the nuts that were left behind. A one-bowl wonder recipe, with guaranteed success if you don't overbake them.

    Well, these are among the best brownies.

    Table of Contents Hide
    Why you'll love these cocoa bars
    Ingredients
    Simple steps
    Ganache topping
    Kitchen notes
    Related recipes you might like:
    Easy Cocoa Brownies

    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?

    Frontal view of three rows of brownies, raspberries on top, on beige paper and rack.

    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.
    Cocoa brownies ingredients in cups on grey background including butter, sugar, eggs, flour, salt, vanilla.

    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.

    Mound of brownie batter on parchment paper lined gold square pan.
    Unbaked brownie batter in metal pan with parchment paper.

    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.

    Brownie squares with ganache on top on parchment paper and wire rack.

    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.

    Related recipes you might like:

    • Easy Fudgy Brownies (one bowl)
    • Cheesecake Brownies
    • Dulce de Leche Brownies
    • Best Homemade Brownies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Squares of cocoa brownies, raspberry pieces, wire rack, white surface

    Easy Cocoa Brownies

    ★★★★★

    5 from 16 reviews

    Print Recipe
    Save Recipe Recipe Saved

    These are easy and incredibly fudgy cocoa brownies. Topped with a thin layer of chocolate ganache, this recipe will bring raves among chocoholics.

    • Total Time: 35 minutes
    • Yield: 9 medium squares

    Ingredients

    Units

    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

    Instructions

    For the brownies:

    1. Preheat the oven to 325ºF / 170ºC.
    2. Butter or spray an 8-inch square baking pan and line with parchment paper or aluminum foil. I use a strip wide as the pan and line the bottom and 2 of the sides.
    3. Melt butter in a large bowl, preferably glass, in the microwave or over simmering water.
    4. Add sugar, sifted cocoa, salt, and vanilla extract, and mix with a hand beater until well mixed.
    5. Add eggs, one at a time, and beat vigorously until very well mixed.
    6. Add flour and mix 40 times with the hand beater.
    7. Bake for 20 to 25 minutes, until a tester or toothpick comes out with moist crumbs attached. The center must jiggle. Don't overbake them. If in doubt take them out a few minutes sooner than later. 
    8. Let cool on a wire rack.
    9. Cover with a layer of chocolate ganache. Let harden before cutting.

    For the ganache:

    1. Heat the cream in a small saucepan until almost starting to boil.
    2. Put the chopped chocolate in a bowl and add the hot cream. Let stand 1 minute and whisk to combine well.
    3. After the chocolate has dissolved, add the milk and mix well.
    4. Keep refrigerated.

    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. 
    • 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.
    • 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 for a dinner party or a more sophisticated occasion.
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Brownies & Bars
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/9
    • Calories: 340
    • Sugar: 30.6 g
    • Sodium: 87.9 mg
    • Fat: 19.8 g
    • Carbohydrates: 41 g
    • Fiber: 3.3 g
    • Protein: 4.3 g
    • Cholesterol: 83.4 mg

    Keywords: cocoa brownies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Bar & Brownie Recipes

    • Chocolate Chip Oatmeal Bars
    • Walnut Brownie Recipe
    • Lemon Blondies
    • Walnut Squares

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Michele says

      July 01, 2019 at 9:56 am

      These brownies look so decadent and delish! They are definitely fudgy perfection on a plate. You can never have too many brownie recipes!

      ★★★★★

      Reply
    2. Claire | The Simple, Sweet Life says

      July 01, 2019 at 1:53 am

      Fudgy brownies with topped with a layer of dark chocolate ganache? How deliciously decadent!

      Reply
    3. Jo says

      July 01, 2019 at 1:30 am

      Chocolate-y fudgy brownies are seriously hard to resist. This recipe sounds so easy and brownies look so yum. Texture is so perfect.

      ★★★★★

      Reply
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