cocoa brownies


Decadent. Fudgy. Rich. Any of those adjectives describe these cocoa brownies. Imagine the texture of a box-mix brownie (consistently moist and velvety) without any cloying flavors from artificial ingredients. As you bite into a divine square, lush chocolate hits your taste buds. Best of all, this is a one-bowl recipe, so clean-up is a breeze!

Cocoa Brownies
Adapted from Smitten Kitchen
10 Tbsp unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 Tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs
1/2 cup flour

Preheat oven to 325°F and line an 8-inch square baking dish with 1 sheet of foil or parchment, allowing 2 inches to hang over each end.

Place butter, sugar, cocoa powder, and salt in a microwave-safe bowl and heat for 1 minute at medium power until butter is melted. Stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla and add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes. Spread evenly in the lined pan.

Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Let cool completely on a rack, then chill dish in the freezer for 10 minutes to make cutting easier. Lift up the ends of the foil or parchment and transfer the brownies to a cutting board, then cut into squares using a sharp knife.

Yield – 16 bars (serving size: 1 bar)
Calories – 152
Carbs – 21

  1. Yum! Man, it seems I’ve really been missing out on treats while I’ve been away! This one sounds delicious, and I like the small mess feature!

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