Chewy Cocoa Brownies
Chewy Cocoa Brownies are those you dream about. Made from scratch, these chewy brownies are generously topped with chocolate buttercream!
Homemade Brownie Recipes are terrific for any occasion, whether for game day, a picnic, or a casual dinner. And these simple frosted brownies were a hit!
Why You Must Make
- For years and years, my kids used to like Betty Crocker’s frosted brownies better than mine. They finally changed their minds after trying these!
- The combination of chewy brownies and rich, creamy chocolate frosting is amazing!
- I’ve baked a LOT of from-scratch brownie recipes, and these are outstanding. Even my usual strong willpower couldn’t resist! If unfrosted brownies are more your style check out these Fudgy Cocoa Brownies. Plus, you also might enjoy a wedge of the Brownie Pie.
Ingredient Notes:
- Butter – I always use salted butter unless otherwise noted
- Water – A key to making these brownies chewy
- Eggs – Large eggs
- Vanilla – Real vanilla extract, never use imitation
- Cocoa Powder – Regular cocoa (not Dutch Process)
- Baking Soda
- Salt – Table Salt
- Powdered Sugar – Make sure to sift so your frosting is smooth
- Milk
Expert Tips
- Line your baking pan with non-stick foil. Besides preventing your brownies from sticking to the pan, you can use the foil to lift the brownies out of the pan and onto a cutting board.
- PRO-Tip: Make sure to sift your dry ingredients. This will help the baking soda disperse evenly. There’s nothing worse than taking a bite of a dessert that has a speck of salty baking soda that wasn’t incorporated into the batter before baking.
- Don’t use a mixer to make these brownies (unless you use the very lowest speed and finish with a spoon or spatula). A mixer will incorporate air into the batter and over-activate gluten formation making cakier and less tender results.
- Use a toothpick to check if your brownies are done baking. Start at the 18-minute mark so you don’t overbake. If the toothpick comes out clean (can be slightly sticky), remove the brownies to a cooling rack. If there is any batter on the toothpick, bake for 2 more minutes and recheck. Repeat if necessary.
Frequently Asked Questions
Some recipes use brown sugar for extra moisture, but my secret is adding just 2 tablespoons of water. Also key is not to overbake which will make for dry brownies.
The keys to wonderful chocolate buttercream are to have room-temperature butter and to sift the powdered sugar and cocoa powder. If the butter is too cold, it will not mix into a smooth frosting. And sifting the dry ingredients prevents any mini lumps in the finished frosting.
Also, add the milk slowly as you may need a little more or less depending on the humidity of your home. Plus, use real vanilla extract, not imitation. Just check your label. Real vanilla tastes a heck of a lot better.
One of my family’s mottos is “there’s no such thing as too much frosting.” So when I made these fabulous Chewy Cocoa Brownies, I made 1 1/2 times the icing!
Though these brownies taste best when at room temperature, they will slice better if cold. So chill your brownies in the pan, then remove them (using the foil that lined the baking pan) to a cutting board. Using a hot dry knife, make your first slice from one long end to the other long end. Then clean, dry, and reheat the knife, and continue slicing squares of brownies.
To heat your knife blade, run under very hot water or even carefully run the blade through the flame of your gas burner. Make sure your knife is clean and hot before every additional slice.
You May Also Like:
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- 20+ Brownie Recipes
- Plus, check out all my Best Dessert Recipes
Chewy Cocoa Brownies
Chewy frosted brownies adapted from Food Network Magazine
Ingredients
Brownies:
- 1 ⅔ cups sugar
- ¾ cup butter (1½ sticks), melted
- 2 tablespoons water
- 2 eggs
- 2 teaspoons vanilla
- 1 ⅓ cups flour
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Frosting:
- ¾ cup butter (1½ sticks), at room temperature
- 1 ¾ cups plus 2 tablespoons powdered sugar
- 4 ½ tablespoons cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350º. Grease a 9 x 13 pan or line it with nonstick foil.
- Combine sugar, butter, and water in a large bowl. Mix in eggs and vanilla.
- Sift flour, cocoa, baking powder, and salt into the egg mixture. Stir until combined. Spread into prepared pan.
- Bake for 18-23 minutes (mine took 20 minutes) or until a toothpick inserted into the center of the brownies comes out clean or slightly sticky.
- Cool on a wire rack while making the frosting.
- To make the frosting, place butter into a medium bowl. Sift cocoa and powdered sugar into the bowl.
- Add milk and vanilla. Using a hand mixer, beat till well combined.
- Spread on cooled brownies.
Notes
Nonstick foil replaces greasing the pan. It's also used as a sling to lift the cooled brownies out of the pan and onto a cutting board.
Nutrition Information:
Yield:
24Serving Size:
1 brownieAmount Per Serving: Calories: 206Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 147mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 2g
79 Comments on “Chewy Cocoa Brownies”
Great brownies! And terrific tips on cutting them. Such a nice recipe — thanks.
Wow ! These squares look great ! I would never think of adding water to have higher level tasting brownies ! Thank you Liz !
Definitely going to put these on my todo kist when we get back. They look scrumptious!
Believe me or not – but I’ve never had frosted brownies. They are just too good even without any extra frosting. On the other hand, that’s a great way to balance out the rich cacao flavour and add some different texture. These look great anyway!
Oh these look fabulous! I had a brownie disaster on Sunday… Yep, whole batch dry and right into the trash. Maybe one day I’ll learn to trust the timer:@)
You make the BEST bars and cookies, Liz. These brownies look heavenly!
You cut your brownies so neatly! The layers are so even! Simply gorgeous!
What gorgeous photos of those brownies, Lizzy. And of your very cute dog too (I have such a soft spot in my heart for dogs).
Mmm those look amazing, and love the dog! What a doll!!!!
Oh I wish I saw this recipe yesterday. I baked some brownies last evening but bookmarked for next time.
Looks like you are having so much fun with your friends. Those brownies are just beautiful, I can almost taste them with all that wonderful frosting. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
love the frosting!
Those look absolutely perfect! Wonderful, thick frosting, perfectly square, lovely ripples on the frosting – beautiful!
Hmmm, brownies and friends, sound wonderful 🙂
Brownies make me happy!
Brownies make me happy!
I love frosted brownies, but you don’t see them much anymore. These look wonderful!
Okay, I am kinda in love with Miss Lambeau, what a gorgeous face!!! Your brownies are what I need right about now! Hugs, Terra
These look heavenly!