Cocoa Brownies

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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

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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Comments

  • Jane wrote:

    My brownies turned out quite bitter. Also, they taste a little off…I wonder what happened..

  • Ann wrote:

    I made these tonight with a few changes – I added a bit more sugar since I like my brownies sweet. I also put in 1 Tablespoon of vanilla instead of 1 teaspoon.

    Even though I used a 8×8 pan, my brownies somehow took an hour to bake. They’re deliciously dark. Next time, a little less cocoa powder I think!

  • Amanda Taylor wrote:

    I just put a double batch of these in the oven. Hubby LOVES gooey chocolatey brownies and he’s a truck driver so when he comes home I try to make his favorites.

  • nCrista wrote:

    You can use gluten-free flour. Use the same amount as called for in the recipe, just add xanthan gum.

  • Tori wrote:

    I love trying new brownie recipes but I find myself always coming back to these. They are literally the best brownies I’ve ever tasted! I’ve made them a dozen times, they are really simple, quick and everyone loooves them!

  • mary wrote:

    Amazing brownies. My whole family digs this recipe. But I have to bake longer than 25 minutes, otherwise the Center isn’t firm at all. More like 30-35 for me.

  • Ally wrote:

    SOOO PERFECT! brilliant, amazing. i added a bit of sugar, and if u 100% want a crispy crust, whisk the eggs with a hand mix and then add them to the mixture! It is BRILIANT! <3

  • Kel wrote:

    Just made them. They don’t look anything like the picture and aren’t very good 🙁 very disappointed

    • Lori Lange wrote:

      Bummer- recipe is directly from the cookbook featured. It worked out well for us!

  • Paola wrote:

    I made these yesterday with my daughter: They are by far the best brownies I’ve ever tasted! They were amazing and not even lasted a day!! Thanks so much for the recipe! 🙂

  • Melissa wrote:

    I just made this recipe using a gluten free flour mix (cloud 9) and it turned out good. I suggest not baking quite as long and allowing it to sit in the hot pan to finish it off as gluten free flours do tend to dry things out more than wheat flour.

  • Karen BYRNE wrote:

    I made these with flax meal. The batter was not as smooth after I added it but it tasted wonderful. I think they are probably a little bit chewy nuty in comparison. Take note flax meal is very very high in fiber.

  • Rachel wrote:

    Just made these n they r amazing. Super moist n super easy. I suggest to
    Add walnut, almonds, or pecans for an extra crunch!!! 🙂

  • Sarah wrote:

    These brownies were nice and easy to whip up, however they took more like 40 minutes to bake.

  • Tania wrote:

    Took a little longer to bake…. But these were super moist and yummmmmm…… Really happy with this recipe…. My go to recipe now …. 🙂

  • Laura wrote:

    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! 😀

  • Lilly Sue wrote:

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

  • Court wrote:

    These brownies are the bomb.com

  • Jessica wrote:

    Absolutely terrible!

  • Marilyn wrote:

    Best brownies that I have evermade

  • Paula B. wrote:

    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.