Rich Fudgy Cocoa Brownies
Rich Fudgy Cocoa Brownies: The ultimate brownie lover’s brownie plus they pack loads of chocolate flavor without a lot of effort!
My family has sacrificed their waistlines to taste test numerous batches of brownies and these dense, fudgy gems received rave reviews!
Rich Fudgy Cocoa Brownies
These rich fudgy cocoa brownies debuted when my blog was a fledgling site, in 2010. I’m surprised that it had more than two sentences of text, but the photos didn’t do these gems any favor!
Do you think that brownies made with cocoa powder could not rival those made with melted chocolate? A batch of these fudgy brownies will prove you wrong. These are made with regular cocoa powder, but if you’re curious, there’s a big difference when baking with regular cocoa and Dutch process cocoa! They definitely aren’t interchangeable due to baking chemistry.
My youngest, who is quoted below, had finished his sophomore year in high school and is now a 3rd year medical student. He’s home tonight and we laughed at his comment, which could easily have come out of any of my children’s (or husband’s, for that matter) mouths.
My Family’s Verdict
My youngest son, Nick, after digging in to these rich fudgy brownies remarked, “I never met a brownie I didn’t like…unless it had nuts or something.” He couldn’t even wait until they cooled before sampling. The rest of the crew agreed.
A Fine Cooking Recipe
These brownies were given rave reviews on one of the cooking bulletin boards I frequent. Then a local friend recommended these same brownies as her favorite fudgy brownies.
She’s the one I saw running on the Monon trail who referred to my blog as the “skinny bitch” instead of the “skinny chick.” Bill got a lot of mileage out of that one at work. I think he even started a petition to change my blog’s name. Anything for a laugh with that guy!
The original recipe also has a ganache topping flavored with port soaked dried cherries if you’re looking for a more elegant dessert. My family would think I was nuts if I offered that option, but I bet it’s an incredible icing. I’ll have to test that version out on my more tolerant, adventuresome friends! If you love brownies, you’ll also want to make this Fudgy Brownie Pie!
More Cocoa You’ll Love:
- Hot Cocoa Milk Shake from Today’s Creative Life
- Chewy Cocoa Brownies from That Skinny Chick Can Bake
- Easy Cocoa Meringues from The View from Great Island
- Cocoa Brownies with Browned Butter from That Skinny Chick Can Bake
- Cocoa Mocha Cupcakes from Noble Pig
- 1 cup (2 sticks) butter
- ⅔ cup flour
- 2 cups sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- ¾ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- Preheat the oven to 350°.
- Line a 9-inch-square metal baking pan with non-stick foil or spray with a non-stick spray like Baker's Joy.
- Put the butter in a microwave-safe bowl, and microwave gently until melted.
- Whisk or stir in the sugar, followed by all four of the eggs and the vanilla.
- Stir in the flour, cocoa, baking powder, and salt. Stir until the batter is smooth, about a minute
- Spread the batter into the prepared baking pan, smoothing out the top to level it.
- Bake until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs, about 40 minutes.
- Let the brownies cool completely in the pan on a rack.
- Cut into 16 squares. Keep the brownies at room temperature, covered well. These also freeze well.
Adapted from Fine Cooking.
I like to chill before cutting to make cleaner looking slices.
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Serving Size:1 brownie
Amount Per Serving: Calories: 150Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 99mgCarbohydrates: 31gFiber: 1gSugar: 25gProtein: 3g