These are easy-to-make and incredibly fudgy cocoa brownies. Topped with a thin layer of chocolate ganache or cocoa powder icing, this recipe will bring raves among chocoholics. They can be made in advance and frozen. We love to eat them super cold.
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Rich and fudgy
Over the years, I have made my more than fair share of brownie recipes from scratch.
Some with outstanding results, like the hazelnut brownies I invented after making hazelnut liquor and didn't want to throw away the nuts left behind. A one-bowl wonder with guaranteed success if you don't overbake them.
Well, these fudgy cocoa squares fall into the best brownie recipe category.
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.
- Prepping time is minimal since there's no chocolate to melt, 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 or cocoa icing takes them to the next level with some extra chocolate flavor.
This recipe is by the chocolate master herself, Alice Medrich, a name that kinda guarantees the outcome.
How to make cocoa brownies
This is a one-bowl recipe, so we only need a large bowl and a hand whisk.
The mixture must be mixed well, vigorously, but without beating. We do not need to add air to the preparation, which is one reason why we never use an electric mixer to make brownie batter.
The final chocolate batter is unctuous and shiny.
Pan: use the size that the recipe card calls for. The brownies must be of a certain height so the cooking time produces soft, fudgy ones.
Ganache or cocoa icing?
A thin layer of chocolate 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 melted chocolate with hot cream whisked until smooth and silky. For these brownies, we add some milk for an even silkier result that never completely hardens.
I added an alternative cocoa icing to the recipe. Why? To give you the option of only using cocoa powder; no chocolate at all. I find that they make these brownies even more intense and rich.
Kitchen notes
- Cocoa powder: use the best quality unsweetened cocoa (natural or Dutch-process 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.
- When are they done? 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.
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Easy Cocoa Brownies with Cocoa Icing
Ingredients
For the brownies:
- 10 tablespoons unsalted butter, ½ cup + 2 tablespoons
- 1 ¼ cups granulated sugar
- 14 tablespoons unsweetened cocoa powder, ¾ cup + 2 tablespoons
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cold eggs, large
- ½ cup all-purpose flour
For the ganache:
- ¼ cup whipping cream
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons whole milk
For the cocoa icing:
- 2 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 ½ tablespoons water or brewed coffee
- 1 tablespoon oil or butter
- ½ teaspoon vanilla extract
- pinch of salt
- 2 tablespoons powdered sugar
Instructions
For the brownies:
- Preheat the oven to 325ºF (170ºC).
- Butter or spray an 8-inch square baking pan and line it with parchment paper. I use a strip wide as the pan and line the bottom and 2 of the sides.
- Melt 10 tablespoons unsalted butter in a large mixing bowl, preferably glass, in the microwave or over simmering water.
- Add 1 ¼ cups granulated sugar, 14 tablespoons unsweetened cocoa powder, sifted, ¼ teaspoon salt and ½ teaspoon vanilla extract, and stir with a whisk until well mixed.
- Add 2 cold eggs, one at a time, and whisk until mixed well.
- Add ½ cup all-purpose flour and whisk vigorously until the batter is shiny and smooth.
- Bake for 20 to 25 minutes until a cake tester or toothpick comes out with moist crumbs attached, not wet. The center must jiggle. Don't overbake them. If in doubt, take them out a few minutes sooner than later.
- Let cool completely on a wire rack.
- Cover with a layer of chocolate ganache. Let harden before cutting.
For the chocolate ganache:
- Heat ¼ cup whipping cream in a small saucepan until almost starting to boil.
- Put 2 ounces semisweet chocolate in a bowl and add the hot cream. Let stand for 1 minute and whisk to combine well.
- After the chocolate has dissolved, add 2 tablespoons whole milk and mix well. Keep refrigerated.
Or make the cocoa icing:
- In a small saucepan, mix 2 tablespoons unsweetened cocoa powder, ¼ cup granulated sugar, and a pinch of salt. Add 1 ½ tablespoons water or brewed coffee and 1 tablespoon oil or butter. Stir until smooth.
- Bring to a low boil over medium heat, then reduce heat and cook for 2-3 minutes, stirring constantly.
- Remove from heat and stir in ½ teaspoon vanilla extract. Let it cool for 5-10 minutes and whisk in 2 tablespoons powdered sugar, 1 tablespoon at a time, until smooth and thickened. You might not use all of the sugar.
- Let it cool down until a little thickened, and pour or spread over your cooled brownies. It will set into a soft, fudgy layer as it cools.
Lyla Gray says
Hi, Over 60 years ago I made some Brownies out of my Grandmother's cookbook that only used cocoa as the chocolate in it. They were the best Brownies and everyone commented on those Brownies every time I made them. Over many years her little church cookbook was lost.
I have looked for years to find a Brownie recipe that only called for cocoa as the chocolate and now I think I've found it. I am looking forward to making this vintage recipe. Her original Brownie recipe was great and fudgey and there was no need for the ganache
Lyn says
Can I substitute Splenda for the sugar.
Paula Montenegro says
Hi Lyn, I never used splenda for this recipe (or any other in the blog I think), so I can't say. My best guess is you can google it or ask an AI app and you'll get a good answer.