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’ll Love these Cocoa Brownies
- 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.
Frequently Asked Questions
What Makes these Brownies Chewy?
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.
How Do You Make the Best Chocolate Buttercream Frosting?
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!
How Do You Cut Perfect Brownies?
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.
Tips for Making Cocoa Powder Brownies
- 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.
- 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 2 more minutes and recheck. Repeat if necessary.
Ingredient Notes:
- Sugar – Regular, granulated white sugar
- 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
- Flour – All-purpose flour
- Cocoa Powder – Regular cocoa (not Dutch Process)
- Baking Soda
- Salt – Table Salt
- Powdered Sugar – Make sure to sift so your frosting is smooth
- Milk – 2% or whatever you have on hand
You Might Also Like:
- Best Brownies in the World from Cravings of a Lunatic
- Chocolate Cheesecake Brownies
- Caramel Chocolate Brownies
- Strawberry Cheesecake Brownies
- 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 2/3 cups sugar
- 3/4 cup butter (1 1/2 sticks), melted
- 2 tablespoons water
- 2 eggs
- 2 teaspoons vanilla
- 1 1/3 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Frosting:
- 3/4 cup butter (1 1/2 sticks), at room temperature
- 1 3/4 cups plus 2 tablespoons powdered sugar
- 4 1/2 tablespoons cocoa powder
- 3 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350º. Grease 9 x 13 pan or line 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 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.
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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”
Your brownies look incredible as always, and I love that thick layer of rich frosting, Yum. I’m sure that Lambeau would love it, too.
Well still not getting your posts sent to me so I will just have to remember to pop over.
Your brownies look wonderful and chocolaty. When I was a little girl we went to French Lick Indiana. I can’t remember the resort we stayed at but will never forget the Pluto water – did it ever smell bad.
Nyam
These look like they would be very dangerous in my household! 🙂
These days I have been seeing too many brownies online and offline, but honestly I d love a bite of yours. It looks so perfect, light and full of pure flavoures!
they look wonderful but I did not know that dogs do like it:)
Life and travelling
Cooking
I think I’m in love with that fudgy frosting!
Brownies with icing, yum! The porch is gorgeous, nice backdrop for your photo;-)
Those brownies look so inviting…:)
Stunning, Liz. The brownies are almost as adorable as that beautiful dog of yours! As usual, great recipe and post.
The frosting on top is amazing Lizzy and nice bc you can see the two different layers.
Say hi to your doggie!!!
Love your brownies lizzy!!and love your dog dear!!
I think that Miss Lambeau wants brownies!! 🙂 They look delicious!!
I’m a total sucker for frosted brownies! These look perfect.
This looks like something I would eat a lot of…
Brownies and frosting looks smooth and Yummy 🙂
Ridwan
These would go over like a million dollar bill at our house!
YUM!
I am really tempted to make your terrific-looking brownies, but I will resist! (I must after my recent caramel tart…). The word “chewy” will stay on my mind for hours!
Beautiful porch! That brownie looks awesome – I understand that look wholeheartedly.
Still waiting for you to start a mail order business! These look addicting.