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.
Julie says
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!
Paula Montenegro says
I know, but in this recipe they work. Apparently, the cold eggs emulsify the cocoa better.
juliana says
These brownies looks so perfect! And they taste even better!
Nicolas Hortense says
Ooooo that gooey fudginess is making me drool! I absolutely love this!
Julie Menghini says
Fudgy brownies are the best and these look delicious! I appreciate all the tips on how to make them perfect too.
Courtney | Love & Good Stuff says
I'm all about the fudgy brownie! These were delicious!
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!