Published: · by Natalie · This post may contain affiliate links. Please read our privacy policy. · 8 Comments
RECIPEPRINTPIN
My Cocoa Brownies are just as easy as using a mix, but with far better results. They're thick, chewy, fudgy, delicious and made in one bowl.
This is one of those recipes I had to create when brownies were in demand NOW. What makes these the Best Cocoa Brownies? No mixer required, no melting of chocolate and butter, and no fuss.
I wanted this recipe to be as simple as the box mixes. Measure, mix, pour, and bake.
Here we go.
Grab a large bowl.
Add in the flour, sugar, cocoa powder, and salt. Whisk together until thoroughly combined. Now it looks like the mix from the box.
To that, add eggs, oil, and vanilla (or bourbon because vanilla is so expensive now).
Mix and once incorporated (need to just combine to prevent powder and liquid flying all over the place) mix for 50 strokes. Why 50? Because that's what I remember as a kid.
Spread in pan. Tap the pan a few times on the counter to allow air bubbles to escape.
Bake about 40 - 45 minutes and test with a toothpick halfway between the edge and center of the pan. There should be a few crumbs attached, but it should not be gooey. I've even baked these in my toaster oven and they come out perfect.
The cocoa brownies never get a chance to cool completely in my house, although they should cool completely before cutting into them. If you wrap these and refrigerate, you'll experience a firmer yet fudgy brownie that's easier to cut. Remember, cool translates to clean-cut. Want them to cool faster? Refrigerate.
TOOLS YOU'LL NEED TO MAKE THE BEST COCOA BROWNIES
THESE COCOA BROWNIES FREEZE WELL
The brownies can be frozen after being tightly wrapped with plastic. Freeze individually for an anytime chocolate fix. I rarely have any left to freeze because these are the best damn cocoa brownies in the world and they disappear quickly.
YOU MAY ALSO LIKE THESE:
- Strawberry jam bars
- Gooey chewy s’mores bars
- Congo bars
- Thick chewy chocolate chip cookies
- The best oatmeal raisin cookies
- Anisette toasts
- Natalie’s ultimate almond biscotti
Life is too short for mediocre food.
- A NONTRADITIONAL CORNED BEEF AND CABBAGE
- NEW ENGLAND AMERICAN CHOP SUEY
- WAKE UP AND SMELL THE COFFEE-RUBBED CHICKEN THIGHS
- BEST BLUEBERRY MUFFINS EVER
CHECK OUT MYSHOPFOR PRODUCTS I RECOMMEND
PINTHIS RECIPE FOR THE BEST COCOA BROWNIES TO SAVE FOR LATER.
FOLLOW ME ON PINTERESTFOR MORE DELICIOUS RECIPES!
BEST COCOA BROWNIES
PRINTPINSAVE
A simple brownie recipe that delivers delicious, fudgy, chewy brownies. Uses one bowl and can be prepared in minutes.
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 16
Author: Natalie Gregory
Ingredients
- 1 cup (130 g) flour
- ¾ cup (75 g) cocoa powder
- 2 cups (400 g) sugar
- ½ teaspoon fine salt
- ¾ cup neutral oil
- 4 large eggs
- 1 tablespoon vanilla See NOTES
Instructions
Preheat oven to 325℉.
Spray an 8x8 pan then line with parchment paper. Scrunching up the parchment into a ball and then flattening it makes it easy for it to stay in place and to shape it into the pan.
In a large bowl, add flour, cocoa powder, sugar, and salt. Whisk well to combine.
Add in oil, eggs, and vanilla.
Mix until just incorporated then mix for 50 strokes. The batter should be dense, smooth, and shiny. You can use a whisk or spatula to mix.
Spread batter into prepared pan then tap pan once or twice to allow air bubbles to escape.
Bake for 40 - 45 minutes. Test with a toothpick halfway between the edge and center of pan. There should be a few crumbs attached, but it should not be gooey.
Allow to cool completely for a clean cut. Cut into any size bars you like. Enjoy.
Notes
* I like to change it up by substituting bourbon, coffee brandy, or Frangelico for the vanilla. It gives such a delicious flavor. The alcohol cooks off and it's such a small amount. Remember, vanilla is made with vodka so using any of these is no different.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!
MORE DELICIOUS BARS
- QUICK AND EASY APPLE BUTTER OATMEAL BARS
- CHOCOLATE GANACHE PEANUT BUTTER BARS
- SUPER SIMPLE STRAWBERRY JAM BARS
- PERUVIAN PEPPER BROWNIES WITH KICKED UP GANACHE
See More Bar Recipes →
More Bars
- EASY TO MAKE GOOEY CHEWY S'MORES BARS
- ABSOLUTE BEST PEANUT BUTTER AND JELLY BARS
- Crunchy Honey Nut Granola Bars
- Ultimate Homemade Larabars
NEVER MISS A RECIPE!
Reader Interactions
Comments
Tiffany
Best brownies , everrr! I wish I could post my outcome!! Converted the recipe times two, in a 8*18 pan, absolutely beautiful!
Reply
Natalie
Thank you for commenting! Everyone loves these brownies and they are super easy. 🙂
Reply
Sharmaine
How to bake using an oven toaster?
Reply
Natalie
I actually bake these in my toaster oven. Just adjust the rack so the pan is centered in the toaster oven. You can check 5 minutes under the time but in my case I've found the baking time to be ok. All ovens are different so check.
Reply
kaypeabrokebaker
This recipe looks good. Was wondering if I could double the ingredients and make in a 13 x 9 rectangular pan?
Reply
Natalie
I haven't made it in a 9x13 but feel the middle may not cook and stay very fudgy. You will have to bake longer and risk overcooking the edges (which taste great overcooked by the way). If you try it, please let me know how it comes out. I hope you enjoy it!
Reply
kathy
I tried these brownies with one cup of pecans and the family enjoyed them. The top was crisp like a cookie but they were moist and delicious . I will be making this recipe again.
Thanks for sharing your recipeReply
Natalie
Hi Kathy!
I'm so happy you enjoyed them. Those are my go to brownies that are a quick fix for a chocolate craving. Enjoy!Reply
