Chewy Cocoa Brownies

Bismillahir Rahmanir Raheem

I've recently made a discovery; a ground-breaking, life-changing discovery. I figured out why I wasn't happy with my usual, go-to brownie recipe (the Bakers one bowl recipe, in case you were wondering); I didn't like them because they didn't taste like boxed brownies, which in my opinion are some of the yummiest brownies around.

I just assumed it was the missing chemicals, preservatives and HFCS and so I stayed content with my mediocre, made-from-scratch-love-and-lot-and-lots-of-sugar version. Then I stumbled upon a recipe or two for cocoa brownies and thought to myself, cocoa shmoco, how different could it really be? Like I said before, life changing.

Cocoa brownies are fudgier and chewier than their melted-chocolate brownie cousins. Albeit they're thinner but still pack a sharp, chocolate punch.These are basically as close to "from-the-box" as you can get without getting it from the box. And to top it all off, it can be made all in one bowl, too!I can finally say, without any hesitation, that I love this recipe.

Cocoa Brownies
Makes 16 larger or 25 smaller brownies

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoonsunsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour


1.Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

2.Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It will look gritty and grainy, but don't worry, it'll smooth out once the eggs are added (I do this step in a microwave)

3.Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

4.Bake until a toothpick plunged into the center emerges slightly moist with batter (don't bake until it comes out clean, or else you'll have dry brownies), 20 to 25 minutes.

5. Let cool completely on a rack.Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.