These are easy and incredibly fudgy cocoa brownies
Topped with a thin layer of chocolate ganache, this recipe will bring raves among chocoholics.
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.
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.
Ingredients for this recipe.
The ingredients are regular pantry/fridge items mostly (image below).
Maybe you don’t always have good cocoa powder lying around, but it’s easy to find. Or buy online.
- Cocoa powder: it should be unsweetened. My experience is that the ones that are a rich brown are the best.
- Vanilla: try to get extract (which is natural) and not essence (which is artificial). I also love vanilla paste.
How to make these cocoa brownies.
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 brownies’ height and cooking time.
What makes this recipe work?
- 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?
Tips & tricks for this recipe:
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.
A one-bowl wonder recipe, you have a guaranteed success.
Other recipes you might like:
Chocolate Coconut Brownies
Triple Chocolate Brownie Cake
Dulce de Leche Brownies
Peanut Butter Brownies
Whisky Raisin Brownies
Cheesecake Brownies
Fudgy Mint Brownies
Let me know if you make this recipe! I’d love to hear what you think about it.
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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.
Ingredients
For the brownies:
- 10 Tbs (150g) unsalted butter
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup + 2 tablespoons (70g unsweetened cocoa powder)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs (cold)
- 1/2 cup (70g) all purpose flour
For the ganache:
- 2 0z. (55g) semisweet chocolate, chopped
- 1/4 cup whipping cream
- 2 tablespoons whole milk
Instructions
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.
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.
Keywords: cocoa brownies
These brownies look so decadent and delish! They are definitely fudgy perfection on a plate. You can never have too many brownie recipes!
★★★★★
Fudgy brownies with topped with a layer of dark chocolate ganache? How deliciously decadent!
Chocolate-y fudgy brownies are seriously hard to resist. This recipe sounds so easy and brownies look so yum. Texture is so perfect.
★★★★★
Wow, I’ve always used room temperature eggs are better to mix into the batter — hearing that cold eggs are better is totally new to me. I’ll give it a try next time I make brownies!
I know, but in this recipe they work. Apparently, the cold eggs emulsify the cocoa better.
Fudgy brownies are the BEST! And I’m loving that chocolate ganache on top…it looks so decadent. I’m definitely adding this recipe to my must-make list.
★★★★★
I’m a sucker for a good brownie – the fudgier the better! I love the addition of the ganache and the raspberries, so perfect. Yum!
★★★★★
Hellooooo fudgy chocolate perfection! And the ganache topping? Oh my gosh. I would eat at least 3 of these in one sitting. Can’t wait to test drive this one!
★★★★★
Thanks Jordan!
Oh my gosh that ganache should NOT be optional! What a perfect brownie and even better how easy it is!
★★★★★
Thanks Lorie, I think so too!
These brownies looks so perfect! And they taste even better!
★★★★★
Ooooo that gooey fudginess is making me drool! I absolutely love this!
I love brownies. Will have to remember the tip about the eggs the next time I make brownies.
★★★★★
Fudgy brownies are the best and these look delicious! I appreciate all the tips on how to make them perfect too.
★★★★★
This was SO good! Perfect brownies!! Such an amazing treat!
★★★★★
Thanks Toni!