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Cocoa Brownies

A small pan of cocoa brownies with a dense baked crumb. No chocolate melting step, frosting or extra toppings, with cooling time included before cutting.

TOTAL TIMEAbout 105 minutes
SERVES9 servings
YOU'LL NEED8 inch square metal pan and mixing bowl
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Square cocoa brownies with a dense baked crumb on a cream plate
Cocoa Brownies, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 15 minutes. Cooking: about 30 minutes. Rest: at least 60 minutes, included in the total. Times vary with equipment and ingredient size. Contains wheat, egg and milk. Check cocoa and vanilla labels for other allergens.

LET'S MAKE SOMETHING GOOD

One step at a time.

  1. Prepare the pan

    Heat a conventional oven to 350°F (175°C). Line an 8 inch (20 cm) square metal pan with parchment, leaving handles over two sides.

    WHAT TO LOOK FOR

    Use oven safe parchment and keep loose edges away from heating elements.

  2. Mix the wet ingredients

    Whisk melted butter and sugar together. Add eggs and vanilla and whisk until evenly combined.

    WHAT TO LOOK FOR

    Butter should be warm rather than hot enough to cook the eggs on contact.

  3. Fold in the dry ingredients

    Sift cocoa, flour and salt into the bowl and fold until no dry streaks remain. Spread into the pan.

    WHAT TO LOOK FOR

    Stop when combined. Do not taste raw batter containing flour and egg.

  4. Bake until set

    Bake for about 25 to 30 minutes, checking near the end. Extend baking if a tester from the center has liquid batter.

    WHAT TO LOOK FOR

    Look for set edges and a tester with moist crumbs rather than glossy uncooked batter. Oven timing varies.

  5. Cool and cut

    Cool in the pan on a rack for at least 60 minutes, or longer until cool enough to cut cleanly. Lift out using parchment and cut into nine squares.

    WHAT TO LOOK FOR

    The 105 minute total includes a 60 minute cooling allowance. Hot brownies crumble more easily.

A LITTLE HELP ALONG THE WAY

Small details that matter.

01

Keep the pan size.

A larger pan makes thinner brownies that bake faster; glass may behave differently from metal.

02

Measure cocoa carefully.

Cocoa weights vary by brand. Weighing 45 g is more consistent than packing a measuring cup.

KEEP THE IDEAS COMING

Something else to try.

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