Description

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

Scale

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