Move over Betty Crocker, these cocoa brownies are the best brownies you will ever eat. Let’s get one thing on the record, I do not like chocolate. Britta hates it even more. I can tolerate dark chocolate, which is why I love these brownies. They’re fudgy and packed with chocolate flavor, completely blowing any other recipe – or boxed mix – out of the water. Trust me when I say there’s no other brownie that will beat this one.
It’s not shocking that this recipe comes from Smitten Kitchen. Deb doesn’t take all the credit, she notes that this brownie recipe is one of the most popular ones on the internet. Again, not shocking. Why? Well, first things first, the entire recipe can be made in one bowl. Another winning factor? These can be ready in less than an hour. That’s probably quicker than going to the store to buy a box mix!
I’ve been making this brownie recipe for years – and the leftovers barely last a day. I haven’t wanted to post it because then this would just be another place to find this already popular brownie recipe. However, I was able to finally put a little spin on it. I subbed part of the granulated sugar for brown sugar. Of course, completely optional; however, the brown sugar makes these that much more fudgier.
Let’s talk about cocoa powder for a second. A recipe whose chocolate flavor comes solely from cocoa powder requires a top quality brand. I used Valrhona, which is definitely a bit pricey, but oh do the results show. High quality cocoa powder gives you that intense dark, almost black looking product. It also provides that deep, rich chocolate flavor that boxed mixes and other brands can’t.
Before I start sounding like Ina Garten, please enjoy these brownies! Make them for Valentine’s Day, or the night you had a bad day at work. Whenever, these brownies won’t disappoint. Tag us on Instagram and hashtag #tspblog if you make them – enjoy!
- 10 tbsp. butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup plus 2 tbsp unsweetened cocoa powder
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
- 2 eggs, cold
- 1/2 cup all-purpose flour
- Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper or aluminum foil.
- In a medium heatproof bowl, place the butter, sugars, cocoa powder, and salt. Set the bowl atop a small pot of boiling water. Stir the mixture occasionally until the butter is melted and you can't keep your finger in the batter when dipping to test.
- Remove the bowl from the heat and allow to cool until warm. The batter will look gritty, this is normal and will smooth out once the eggs and flour are added.
- Stir in the vanilla extract.
- Add the eggs one at a time, mixing very well after each addition with a wooden spoon.
- Add the flour and mix until no longer visible. Then beat vigorously for 40 strokes.
- Pour batter evenly into the prepared pan and bake until a toothpick comes our slightly moist, about 20-25 minutes. This took exactly 27 minutes for me, so keep an eye out starting at the 20 minute mark.
- Cool completely before cutting. For clean edges, firm the brownies in the fridge or freezer. I also found it helpful to clean the knife when too much brownie stuck to it.
Yields 16-25 brownies. Store in an airtight container for two days.
Recipe adopted from Smitten Kitchen.