Made with cocoa powder alone — no melted chocolate — these rich, fudgy brownies are delicious freshly baked, but get better by the day, becoming richer and fudgier as they sit. I’ve beeen making this recipe for over a decade now for various occasions and most recently for birthdays, stacked and studded with candles or a few sparklers when I have them.
If you’ve been reading for awhile, you’ve seen this recipe before. I’m reposting the recipe because, like my favorite soft and chewy chocolate chip cookies, I fear these have gotten lost in other posts, and they are too good to be forgotten. The recipe comes from Fine Cookie Magazine.
PS: All the Chocolate recipes Right Here → Chocolate.
Source: Fine Cooking
- 8 oz. (1 cup) unsalted butter; plus more for the pan
- 15¼ oz. (2 cups) granulated sugar
- 4 large eggs, lightly beaten
- ½ tsp. pure vanilla extract
- 2½ oz | 72 g (¾ cup) unsweetened cocoa powder
- 3 oz | 84 g (2/3 cup) unbleached all-purpose flour; plus more for the pan
- ½ tsp. baking powder
- ½ tsp. table salt
- Preheat oven to 350°F and position rack in the center of the oven. Butter an 8-inch square baking pan or line with parchment paper.
- Melt the butter in a medium saucepan. Add the sugar and whisk until well combined. Add the beaten eggs and vanilla and whisk until well blended. In a large separate bowl whisk together the cocoa, flour, baking powder and salt. Transfer butter mixture to bowl with flour and stir with spatula or wooden spoon until batter is smooth.
- Spread into prepared pan and bake for approximately 37-40 minutes. Insert a pairing knife or steak knife straight into center. If it comes out clean or with just a few moist crumbs, the brownies are done.
- Let cool completely in pan on rack. Brownies can be made two to three days in advance.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: brownie, chocolate, rich, fudgy, cocoa, powder, dessert, birthdays