• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Appetizers & Dips
  • Bakery Recipes
  • Bars & Brownie Recipes
  • Basic Recipes
  • Bread Recipes
  • Brunch & Breakfast Recipes
  • Cakes, Cupcakes & Cheesecakes
  • Cheese Recipes
  • Christmas
  • Chocolate Recipes
  • Condiments & Sauces
  • Cookies & Crackers
  • Desserts
  • Easter
  • Fall
  • Freezer Baking & Desserts
  • Fruit Recipes
  • Grains & Legumes
  • Heritage Recipes
  • Muffins and Quick Breads
  • Pasta Recipes
  • Pies & Tarts
  • Readers' Favorite Recipes
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Vintage Recipes
  • Winter
  • The author
  • Cookie Policy
  • Privacy policy
  • Amazon Affiliates disclosure
×

Home » Recipes » Bars & Brownie Recipes

Published: Dec 4, 2019 · Updated: May 30, 2021 by Paula Montenegro
Income from ads and affiliate links42 Comments

Easy Fudgy Cocoa Brownies

376 shares
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 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.

Table of Contents show
Main ingredients
Why this recipe works
Simple steps
Ganache topping
Top tips
Related recipes you might like:
Easy Cocoa Brownies
Ingredients
Nutrition
Squares of cocoa brownies, raspberry pieces, wire rack with paper, white surface

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.

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.

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.

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

Main ingredients 

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. 
Cocoa brownies ingredients in cups on grey background

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?

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.

Mound of brownie batter on parchment paper lined gold square pan

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.
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

Top tips

  • 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.

Related recipes you might like:

  • Easy Fudgy Brownies - one bowl recipe!
  • Cheesecake Brownies
  • The Best Dulce de Leche Brownies
  • Best Homemade Brownies

Let me know in the comments below if you made this recipe and loved it, and also 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
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Cocoa Brownies

★★★★★ 5 from 16 reviews
  • Author: Paula Montenegro
  • Prep Time: 10 minutes
  • Cooling time: 120 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 9 medium squares 1x
  • Category: Brownies & Bars
  • Method: Baking
  • Cuisine: American
Print Recipe
Save Recipe Recipe Saved

Description

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


Ingredients

Units Scale

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 oven to 325ºF / 170ºC.
  2. 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.
  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 comes out with moist crumbs attached. The center must jiggle.
  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

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.

Nutrition

  • 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

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

« Easiest EVER Cherry Tart
Lemon Shortbread »

Reader Interactions

Comments

  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
« Older Comments

Thank you for leaving a review for this recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Person with apron and tray of scones

Hi, I'm Paula!

A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

More about me →

Featured in:

Several colorful logos on white canvas

Fruit recipes

  • Easy Caramel Apple Dump Cake
  • Easy Homemade Blueberry Sauce (or topping)
  • Chocolate Apple Crisp
  • Easy Pear Cake
  • Almond Plum Cake
  • Best Zucchini Bread with Pineapple

Favorite cookies

  • White Chocolate Chip Cookies
  • Chocolate Walnut (or Pecan) Cookies
  • Almond Butter Chocolate Chip Cookies
  • Sesame Cookies
  • Lemon Crinkle Cookies (with video!)
  • Chocolate Sandwich Cookies

Footer

About

The author
Privacy Policy
Amazon Associate
Cookie policy
Accessibility

Contact

Sign Up! for emails and updates
Contact

As an Amazon Associate, I earn from qualifying purchases.
Copyright © 2020 Vintage Kitchen Notes