Bittersweet Cocoa Brownies

Brownies made with cocoa powder are softer on the inside than those made with bar chocolate. I like the tart and lively flavor of natural cocoa powder here; Dutch-processed gives a mellower flavor. Try both types to see which you like best.

Bittersweet Cocoa Brownies
by 4.5 13  people
add your rating
add a comment
Shop Kitchen ▾
  • 2 1/4 ounces (3/4 cup) unsweetened cocoa powder
  • 1 1/3 cups granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon table salt
  • 5 ounces (10 tablespoons) hot melted unsalted butter
  • 2 cold large eggs
  • 1 1/2 ounces (1/3 cup) all-purpose flour
  • 1 cup broken walnut or pecan pieces (optional)
Heat the oven to 325 degrees F. Line an 8x8-inch baking pan (preferably metal) with foil across the bottom and up two opposite sides of the pan.
In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in color, 1 to 2 minutes. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts, if using. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the center comes out with a little fudge batter clinging to it, 28 to 30 minutes.
Let the brownies cool completely in the pan on a rack. Lift the ends of the foil to remove them. Invert the brownies on a tray and peel off the foil. Turn the brownies right side up on a cutting board and cut into squares (wipe the knife between each cut, as the brownies will be soft and sticky).
Back to Top