Best Cocoa Brownies, Ever

Best 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.

This is my emergency cocoa brownies recipe when I have to get the job done and I don’t have a lot of time. Besides, I’ve been promising my son Ryan, that I’d make him brownies for weeks! Now he’s coming home from college for the summer and it’s time to deliver.

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 pan a few times on counter to allow air bubbles to escape.

Bake about 40 – 45 minutes and test with a toothpick halfway between the edge and center of pan. There should be a few crumbs attached, but not gooey. Sometimes, I bake these in my toaster oven. Such a small pan I figured why not?

Cool and eat.

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.

These may also be frozen after being tightly wrapped with plastic. Freeze individually for an anytime chocolate fix. I usually need one once a month!

Needless to say, my son got his brownies – and they’re the best damn Cocoa Brownies in the world. With this easy recipe, there will never be an excuse not to make them. I’m proud to share this recipe with you.

Life is too short for mediocre. Enjoy!

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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

Instructions

• Preheat oven to 325 degrees.
• 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.

Notes

I use a light nonstick pan lined with parchment. Glass pans should work well also.

Better to undercook than overcook. I used a toaster oven to bake these. 

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!