Cocoa Brownies

This is one of those… I-need-a-good-and-chocolatey-dessert-that-is-totally-quick-and-easy… kind of recipes.  I promise.

My husband’s family was coming over sort-of last-minute recently.  The sort of last minute where your husband says, “Oh yeah, I invited my family over for dinner tonight,” and forgets to tell you until the day-of.  Yeah, that kind of last minute.   The dinner part was easy- just grilled chicken and salad.  And I’m never, ever, ever big on buying already-made dessert from the grocery store, so I pulled a baking cookbook off my shelf that I hadn’t really used yet to see if I could find some easy inspiration in there.  I did!  I spotted brownies:  Cocoa Brownies

These brownies came together and were in the oven in about 15 minutes.  And with the way those brownies look right there… why would you ever want to eat a boxed version?  Seriously.  I mean, I’d eat a boxed brownie for sure- they’re good and all.  But this homemade brownie recipe pretty much rocked the house over a boxed mix.

Here’s the lady we get to thank for this brownie:  Alice Medrich.  If you’re not familiar with her already, Medrich is an 8-time, award-winning cookbook author and pastry chef, and she is considered one of the country’s foremost experts on chocolate and chocolate desserts.  I can’t believe this is the first thing I’ve baked from this Chewy, Gooey, Crispy, Crunchy cookbook!  Why the heck did I wait so long?  I can’t wait to bake more from this book- all kinds of cookies and bars, and Medrich even includes several wheat-free and dairy-free options.  I’d say it’s a good cookbook to have on the shelf for those who get strong urges to bake often (like me!)

These brownies turn out to be extremely soft and gooey in the center.  The tops crinkle ever-so-slightly, and turn out a slight crunch that the tops of brownies are supposed to have.

Needless to say, they were a big hit as an after-dinner dessert.  My husband’s family is known for enjoying their chocolate, and they gave these a major thumbs up.

I say… they were a lifesaver.  Dear husband, I love you so… but please give me a day or two’s notice next time if you’re going to invite a crowd to dinner :)

Find out more about Alice Medrich by visiting her website, and you can purchase her Chewy Gooey Crispy Crunchy cookbook on Amazon

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Cocoa Brownies

Yield: Sixteen 2-inch or 25 smaller brownies

Prep Time: 15 min

Cook Time: 20 min

Ingredients:

11 tablespoons unsalted butter
1 1/4 cups (8.75 ounces) granulated white sugar
1 scant cup (3 ounces) unsweetened cocoa powder, natural or Dutch process
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup + 1 tablespoon (1.75 ounces) Gold Medal® All-Purpose Flour

Directions:

1. Preheat the oven to 325 degrees F. Line the bottom and all 4 sides of an 8-inch square pan with foil. Position a rack in the lower third of the oven.

2. Melt the butter in a medium, heatproof bowl set directly in a wide skillet of barely simmering water. Add the sugar, cocoa and salt. Stir until the ingredients are blended and the mixture is hot. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Mix in the vanilla. Add the eggs, one at a time, mixing vigorously with a rubber spatula after each addition. When the mixture looks thick, shiny, and well-blended, add all of the flour at once and stir until you cannot see it any longer. Then mix vigorously for 40 strokes with a wooden spoon or rubber spatula. Spread the batter evenly in the lined pan.

3. Bake for 20 to 25 minutes, until a toothpick plunged into the center emerges slightly dirty looking. Cool on a rack. Lift the edges of the foil liner and transfer the brownies to a cutting board. Cut into 16 or 25 squares. May be kept in a covered container for 2 to 3 days.

Tips:

**Gluten free folks: I have not tried this recipe as gluten-free yet, but there is not a whole lot of flour in the recipe- just 1/3 cup, so I'm hoping that a gluten-free flour blend can be substituted in this recipe without too much trouble. If you try it, please let me know of your experience with it!

Source: RecipeGirl.com (via the cookbook: Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich)

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48 Responses to “Cocoa Brownies”

  1. 1

    Katrina @ Warm Vanilla Sugar — September 24, 2012 @ 3:38 AM

    Mmm so delicious and simple! Love it!

  2. 2

    Aimee @ ShugarySweets — September 24, 2012 @ 4:35 AM

    I love a gooey brownie! These look perfect. You’re a rockstar to pull it off last minute :)

  3. 3

    Blog is the New Black — September 24, 2012 @ 4:46 AM

    Who doesn’t love the ” I-need-a-good-and-chocolatey-dessert-that-is-totally-quick-and-easy… kind of recipes.”???

  4. 4

    Parsley Sage — September 24, 2012 @ 5:17 AM

    15 minute perfect brownies? Heck yea! Great last-minute win :)

  5. 5

    Brian @ A Thought For Food — September 24, 2012 @ 5:22 AM

    These look super decadent!… I always go to brownies when we have dinner guests… easy and rich. Makes everyone happy.

  6. 6

    Carolyn — September 24, 2012 @ 5:41 AM

    Those brownies make me weak at the knees, Lori. For those, I’d run 20 miles! :)

  7. 7

    shelly (cookies and cups) — September 24, 2012 @ 5:55 AM

    Love having a go-to brownie recipe!!

  8. 8

    Ali @ Gimme Some Oven — September 24, 2012 @ 6:21 AM

    Whoa – these look amazing. There’s a reason these are classics! ;)

  9. 9

    Sandra Kaldas — September 24, 2012 @ 6:23 AM

    I love this recipe! I think I want to try it one day and make it for my family, especially for my mom’s birthday. She loves brownies. I’ve never really been experienced or good at cooking but your steps are easy and I think I’ll be able to manage because of this recipe! Thanks. I’ll definitely be sure to look at more recipes from your blog!

  10. 10

    Cookbook Queen — September 24, 2012 @ 6:40 AM

    So typical of a husband!! Don’t you hate that??

    These look perfect…so gooey and chocolately!!

  11. 11

    carrian — September 24, 2012 @ 7:12 AM

    My dad always does that to my mom, and my hubby used to as well. Finally I had to say, it throws me a little when I don’t expect company and he has never forgotten to tell me since. It used to bug the heck out of me!

  12. 12

    Averie @ Averie Cooks — September 24, 2012 @ 7:55 AM

    They look incredible – so dense, fudgy, rich, just everything a brownie should be. Props to you for pulling a rabbit out of the hat with no notice with these!

  13. 13

    Ashley@BakerByNature — September 24, 2012 @ 8:07 AM

    Can I give you my “I’m coming over for dinner” notice now?! These brownies look incredible… the shiny lid and the gooey interior, sigh. I need chocolate now! Happy Monday, Lori ;)

  14. 14

    Tara @ Chip Chip Hooray — September 24, 2012 @ 8:28 AM

    Wow, these do come together so quickly and simply! Definitely filing this one away. :)

  15. 15

    Crystal @ Crystal's Cozy Kitchen — September 24, 2012 @ 8:33 AM

    My resolve to start today to lose all my baby weight just got thrown out the window when I saw this post! My mouth is watering and I want some of these right now (for breakfast!)

  16. 16

    GingerMae — September 24, 2012 @ 9:36 AM

    Those look so incredibly chewy, chocolatey and delicious! It has ruined my resolve for not tearing into the bag of cookies I brought to work to give away. Great, now doughnuts just walked by!

  17. 17

    GingerMae — September 24, 2012 @ 9:37 AM

    Oh, I also made your Greek Yogurt Pancakes yesterday. Awesome! I really wanted pancakes and didn’t have any milk. Perfect timing to run across that recipe!

  18. 18

    Deliciously Organic — September 24, 2012 @ 12:37 PM

    That is one of my most favorite books. She’s quite brilliant when it comes to baking, isn’t she? I’m going to give these a try with almond flour. Thanks!

  19. 19

    Diana — September 24, 2012 @ 2:13 PM

    Hi Lori!

    Looks yummy :)

    For gluten free ideas, the flour could be replaced with blanched almond flour or a simple oat flour made by grinding gluten-free oats in the food processor.

    • Lori Lange replied: — September 25th, 2012 @ 10:58 AM

      Thanks!

  20. 20

    Lisa Cornely — September 24, 2012 @ 4:52 PM

    One of the best brownies ever

  21. 21

    April — September 24, 2012 @ 6:49 PM

    These look heavenly! I admit I am a boxed brownie user…everything else from scratch normally but I will have to give this a try sometime!

  22. 22

    Miss — September 24, 2012 @ 8:12 PM

    This would be a great fix for my chocolate cravings!

  23. 23

    DonnieJean — September 24, 2012 @ 9:32 PM

    These brownies look heavenly! And the recipe looks simple enough. I have to say I’m partial to nuts with my brownies, so I’ll be adding a heaping of walnuts or pecans. I’ve actually been embellishing brownie bites that I get from Samsclub. They are actually pretty good, but there is nothing like made-from-scratch recipes. And this one looks like a keeper!

  24. 24

    Kathryn — September 25, 2012 @ 2:02 AM

    Woah, these brownies sound and look amazing!

  25. 25

    Elizabeth@ Food Ramblings — September 25, 2012 @ 6:09 AM

    my mouth is watering!!

  26. 26

    Jennifer @ Peanut Butter and Peppers — September 25, 2012 @ 6:30 AM

    These brownies look so ,moist and delicious! Yummy!! I can go for one right now topped with some vanilla ice cream!

  27. 27

    Erin @ Dinners, Dishes and Desserts — September 25, 2012 @ 12:57 PM

    These brownies look amazing! I love her cookbooks – I have a one of her others, and everything in there is great!

  28. 28

    Kiran @ KiranTarun.com — September 25, 2012 @ 1:26 PM

    Mmmm this brownies looks so fudgy and gooey! I want!

  29. 29

    Elsbeth — September 26, 2012 @ 5:29 AM

    Just made a Paleo(ish) version of these brownies! :-D
    I substituted the flour for grated coconut & cooked rice flour and the sugar for applesauce, preferably without added sugar. I’ve also added some nuts and raisins. http://www.flickr.com/photos/sjirafje/8026324625/
    Maybe next time buckwheat flour instead of coconut and date/raisin paste for a little extra gooey sweetness. Or maybe add some fine grated sweet potato.
    Trail and Error.

  30. 30

    Renee — September 26, 2012 @ 10:48 PM

    That’s the great thing about cocoa brownies, you’re likely to have all the ingredients just hanging around. That and the fact that they’re freakin’ delicious.

  31. 31

    Shelly Donahue — September 28, 2012 @ 4:16 AM

    Blessed are you among women…..I was just wondering what to make for dessert this evening. Phew!

  32. 32

    Cookie and Kate — September 28, 2012 @ 9:54 AM

    Yum! Those look fabulous, Lori. I’ve been a huge fan of Alice since I got a copy of Sinfully Easy Delicious Desserts. Sounds like I need her cookie book, too!

  33. 33

    Tracey @ Cooking With Love — October 9, 2012 @ 5:50 AM

    These are right up my alley! I have been looking for a gooey brownie recipe! I love how they crackle on top! YUM! :)

  34. 34

    Paige — October 9, 2012 @ 9:26 PM

    Oh my goodness, these are my new go to recipe no question. These are easy and taste like heaven with the consistency to match!

  35. 35

    GFGirlMd — October 28, 2012 @ 1:52 PM

    My hub just made these for me with a gluten free flour mixture (Jules GF Flour) and WonderCocoa (99% caffeine free) so I could have a decadent and rich treat even though I am GF and off caffeine. They were DELICIOUS. Gooey and chocolaty and oh-so-yummy. Thank you so much for this recipe! :)

  36. 36

    margaette — December 15, 2012 @ 4:51 PM

    how much water in the skillet?

    • Lori Lange replied: — December 16th, 2012 @ 8:39 PM

      Just a little. Enough to get it boiling.

  37. 37

    jennifer — December 23, 2012 @ 7:55 PM

    these were a HIT! soooo good! and with the left overr (after everyone had their fulfillment b/c they are rich) i made them into truffles!

  38. 38

    Paula B. — January 5, 2013 @ 7:31 AM

    Checked to see if I had previously left a comment because I have made these brownies several times. I love to try my hand at all different kinds of brownie recipes and especially like the ones that call for cocoa as I always have that on hand. Besides getting a great tasting brownie I use this recipe because it always gives me consistent results. Taking a batch out of the oven right now, used Dutch processed Guittard cocoa, just like a baked version of a dark chocolate truffle. I have this bookmarked, thanks!

  39. 39

    Jwoodrome — January 7, 2013 @ 5:31 PM

    Just made these. Think they could have used another fourth to half cup of sugar.

  40. 40

    Flo Jo — January 12, 2013 @ 2:21 AM

    Mmmm just about to make these brownies, so excited!

  41. 41

    Paula B. — January 22, 2013 @ 5:06 PM

    Had to post again, yep, just pulled another batch of brownies from the oven. They are such a treat in this bitter New England cold. I “frosted” by letting a half cup of sem-sweet chocolate chips melt onto the hot brownies. Heavenly.

  42. 42

    Marilyn — January 27, 2013 @ 5:13 PM

    Best brownies that I have evermade

  43. 43

    Jessica — January 28, 2013 @ 3:55 PM

    Absolutely terrible!

  44. 44

    Court — January 31, 2013 @ 4:02 PM

    These brownies are the bomb.com

  45. 45

    Lilly Sue — February 12, 2013 @ 2:09 PM

    These brownies look perfect! I love when the top cracks :) yum!

  46. 46

    Laura — February 19, 2013 @ 10:29 AM

    These turned out perfect. So delicious and gooey! The only things I did differently: I used the microwave to melt the butter, and heat up the chocolate mixture. (I had just done the dishes and winced at having to do more. LOL). I used half dark chocolate cocoa and half milk chocolate, which is what I had on hand. These are probably the best brownies I’ve ever had. Thanks so much for sharing. I love how quickly they baked, and that they held up straight out of the oven! :D

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