Easy 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.
Servings 9 medium squares
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
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 ganache:
- Heat 2 ounces semisweet chocolate 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.
Notes
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 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.
