Easy Cocoa Brownies
An easy fudge brownie made with cocoa powder. You can use any brand of cocoa powder, but Valrhona makes them extra good.
Servings 16
Ingredients
- 1 cup unbleached all-purpose flour (126 grams)
- ¾ cup unsweetened cocoa powder, natural or Dutch
- 2 cups granulated sugar (390 grams)
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon espresso powder or coffee extract
- 3 large eggs room temperature
- 8 tablespoons unsalted butter, melted and cooled slightly (114 grams)
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup bittersweet chocolate chips or chopped chocolate optional
Instructions
- Preheat oven to 350 degrees F. Grease a 9 inch square metal pan or line with foil and spray bottom of foil with cooking spray. Alternatively, you can use a 9x13 inch pan (for thinner brownies).
- Stir the flour, cocoa powder, sugar, salt and baking powder together in a large mixing bowl or bowl of stand mixer. If using espresso powder, add that too.
- Add the eggs, butter, oil and vanilla and beat on low speed or by hand with a heavy duty scraper (the batter will be thick!) until well blended. Stir in chocolate chips or chocolate pieces if using.
- Bake for 32 to 40 minutes (test at 32) or until a meat thermometer inserted in the center registers 212 F. If using a 9x13 inch pan, bake for 25 to 30 minutes.
- Let cool completely, then lift from the pan and serve. If desired, chill before serving.
Notes
This batter is adapted from a back-of-the-bag recipe from King Arthur flour. King Arthur makes the brownies in a 9x13 inch pan and uses a baking temperature of 375F. I like my brownies a bit thicker, so I decreased the pan size to a 9 inch square, reduced the temp by 25 degrees and increased the baking time to about 40 minutes. Brownies are done when a meat thermometer inserted registers 212.