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. We love to eat them super cold.
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.
- 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.
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 using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- Unsalted butter.
- White, granulated sugar.
- Eggs: large, fresh.
For the ganache layer:
- Cream: heavy whipping or heavy cream.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Milk: any type works. It's used to slightly thin the ganache and make it more spreadable.
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 need to be of a certain height so the cooking time produces soft, fudgy ones.
Ganache topping
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.
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 (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.
- 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:
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PrintEasy 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.
- Total Time: 35 minutes
- Yield: 9 medium squares
Ingredients
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:
- 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 butter in a large mixing bowl, preferably glass, in the microwave or over simmering water.
- Add sugar, sifted cocoa, salt, and vanilla extract, and stir with a whisk until well mixed.
- Add eggs, one at a time, and whisk until mixed well.
- Add 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 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 for 1 minute and whisk to combine well.
- After the chocolate has dissolved, add the milk and mix well.
- 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.
- 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
Courtney | Love & Good Stuff says
I'm all about the fudgy brownie! These were delicious!
Eimly says
Great recipe! I'm on Team Fudgy Brownie too, so these brownies were perfect. Thanks for posting
Paula Montenegro says
Thank you Eimly!
Aleta says
Ohhh goodness, these brownies looks incredibly fudgy! I love all your helpful tips, these are going to be easy to make... can't wait!
Gloria | Homemade & Yummy says
With bbq season here, I will be hosting lots of parties. This is just the thing I need to easy dessert options. Brownies are always a hit, and disappear in a flash too.
Kylie | Midwest Foodie says
Brownies are one of my family's favorites so I'm always looking for new recipes to try. The chocolate ganache on this one looks absolutely drool worth and I am confident that my toddler and husband are going to LOVE these. Thanks for sharing!
Paula Montenegro says
Thank you Kylie!
Pat ward says
Is it granulated sugar or caster sugar.
5han you
Cindy says
Hi...I'm new to your blog...discovered just now googling nancy Silverton...your blog looks fun and making lots of great recipes & reminding me of favorites...love your photos!
I haven't been baking or cooking much for about 10
years...this is the inspiration I need!
Paula Montenegro says
Hi Cindy, so nice to read your comment! Thanks a lot!
Stacy Rushton says
There can never be too many good brownie recipes in a baker's repertoire. These look perfect, Paula!
laurasmess says
Stunning. I never, ever get sick of brownies. One of the easiest and most delicious desserts/snacks/morning tea offerings ever! Your recipe looks perfect xx
Angie Schneider says
Hi Paula, I just checked the site, but didn't find the one you use for your images. Did you use the pro version?
Marissa | Pinch and Swirl says
Wow! The texture of these brownies looks absolutely perfect, Paula! Of course, I'd expect nothing less from you. 🙂 Beautiful!
The Ninja Baker says
If Ms Alice's name don't say it all, your photos do, dear Paula! Yum! Thank you for the recipe =)
Abbe@This is How I Cook says
I adore brownies and these look like great brownies. Where is my pan?
Mary Hirsch says
Okay, any brownie recipe from Alice Medrich via Smitten Kitchen and barely adapted by You has got to be over-the-top delicious. I always can use a good and simple fudgy brownie recipe. The Front Desk kids at The Gant will love these. (And, you.) It's nice to have you back posting regularly. Love the photos with the parchment paper.
Angie Schneider says
p.s Paula, where did you get that sharebutton javascript on your images?
wp_vknotes_admin says
Angie, go to sumome.com
One of the best finds lately! Share buttons, GA directly on your blog page, Heat maps, etc
Angie Schneider says
Paula, thank you!
Angie Schneider says
I adore Alice Medrich!! Her recipes always work like a charm. These brownies look heavenly.
Lora CakeDuchess says
I just love all of your cakes...you are such a great cake baker! Nothing wrong with having too many cakes, but these brownies...oh, yes! Is it wrong to want one with my coffee right now?:)
Cocoa and Lavender says
I haven't had a good brownie in ages... Thanks for posting this! (And it's nice to see you!)
So, this begs me to ask the question: what makes the best brownie? Is it the moist centers? The chewy edge crusts? Or the tender, oh-so-delicate flake on top? I guess, when it comes down to it, I want all three!
Liz Berg says
THANKS for reminding me of an old favorite! I went to my post and gasped at the photos. That's a good excuse to make these again!!! Yours are picture perfect as always. xoxo
Medeja says
I LOVE brownies! Especially such easy and yummy ones!