Ingredients for Best Cocoa Brownies
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts (optional)
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How to Make Best Cocoa Brownies
- Preheat oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
- Combine 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, and 1 teaspoon salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water.
- Stir occasionally until the butter is melted and the mixture is smooth. Remove from heat and let cool slightly until just warm.
- Stir in 1 teaspoon vanilla extract with a wooden spoon.
- Add 2 large eggs one at a time, mixing well after each addition.
- Once the batter is thick and shiny, gradually add 1 cup all-purpose flour, stirring until just combined. Beat vigorously for 40 strokes with a wooden spoon or spatula.
- Stir in ½ cup chopped nuts (optional).
- Spread the batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan on a wire rack.
- Refrigerate for at least 10 minutes to firm up.
- Lift the brownies out of the pan using the parchment paper overhang. Cut into 16 squares and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
63g
Fat
25g
Carbs
7g
