Best Cocoa Brownies, Ever

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 these incredible cocoa brownies:

Bowl

Whisk

Spatula

Parchment paper

Baking pan

Cooling rack

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:

• Strawberry jam bars
• Gooey chewy s’mores bars
• Peanut butter and jelly 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.

This post contains affiliate links for the products I use in my kitchen.

Best Cocoa Brownies

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A simple brownie recipe that delivers delicious, fudgy, chewy brownies. Uses one bowl and can be prepared in minutes.

Course: Dessert, Snack

Cuisine: American

Keyword: Brownies, Cocoa Brownies, Easy Brownies

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 16

Author: Natalie

Ingredients

• 1 cup flour
• 3/4 cup cocoa powder
• 1/2 teaspoon fine salt
• 2 cups sugar
• 3/4 cup canola or vegetable oil
• 4 large eggs
• 1 tablespoon vanilla or bourbon

Instructions

• Preheat oven to 325°.
• Line a 8x8 pan with parchment. Allow overhang on 2 sides for easy removal. Grease or spray with baking spray.
• In a large bowl add flour, cocoa powder, salt, and sugar. Whisk well to combine.
• Add in oil, eggs, and vanilla.
• Mix until just incorporated then mix for 50 strokes. Batter should be dense, smooth, and shiny.
• 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 not gooey.
• Allow to cool completely for a clean cut.

Did you make this recipe? I would love to see how it turns out. Tag me on Instagram @thegeneticchef or tag #thegeneticchef and tell me all about it!