A couple of years ago I discovered that baking rich and chewy cocoa brownies from scratch was just as easy as making the boxed variety. I might even argue that “from scratch” is easier.
Seems crazy, right?
Why make brownies from scratch?
You control the ingredients.
Ever read the side of a brownie box? Chances are there’s at least one unpronounceable ingredient, which is totally avoidable by making them homemade. Plus, you can make them as organic as you want — organic flour, organic cocoa powder … you get my drift.
Homemade brownies have so few ingredients, I bet you already have them in your pantry and fridge.
By making them from scratch, you never have to worry about keeping boxes on hand. You only need the ingredients, which can be used for lots of other recipes too.
I love ingredients that multi-task!
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Cocoa powder for the win!
I’m not much of a dessert maker, so I don’t waste the grocery budget on it.
However, I do keep a container of cocoa powder in the pantry.
It’s what I use to make homemade hot chocolate (1 tsp cocoa powder + 1 tsp granulated sugar + hot milk), and also what I’ve found works great in my brownies!
Rich and chewy cocoa brownies
My current favorite recipe for rich and chewy cocoa brownies is adapted from Alton Brown’s recipe for cocoa brownies.
They’re SO rich that a little dab will do you, which is just how I like my brownies.
The prep happens in the time it takes to preheat your oven!
Can’t beat that.
Pro tip: I love heating them up for ten to fifteen seconds in the microwave (they get a little gooey) and then adding a scoop of ice cream on top — it’s the perfect night cap.
- 1 tablespoon butter (softened for greasing the baking dish)
- 1/8 cup flour (for dusting the baking dish)
- 4 large eggs
- 2 cups sugar
- 2 sticks butter, melted
- 1-1/4 cups cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon sea salt
- Preheat the oven to 350°F. Grease and flour an 8x8" glass baking dish (or just coat the bottom and sides with cooking spray).
- Add the eggs to the bowl of a stand mixer with the whisk attachment, and whisk them for 3 minutes on medium-high, until they're light yellow and frothy.
- Add the sugar, and continue whisking for 1 minute. Add the remaining ingredients, and continue whisking for 1 more minute.
- Pour the batter into the prepared baking dish, and bake the brownies for 30-45 minutes (or until a toothpick inserted in the center comes out mostly clean). Might take as long as 60 minutes in some ovens.
- Let the rich and chewy cocoa brownies cool completely before cutting them into small squares. In fact, refrigerating them for an hour before cutting is ideal!
If using a convection oven, you'll want to reduce the cooking time and check for done-ness around 20 minutes.
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- M KITCHEN WORLD Heat Resistant Silicone Spatulas Set - Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing - Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange
- KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver
- Pyrex Deep Baking Dish Set (6-Piece, BPA-Free Lids)
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 105mgSodium: 241mgCarbohydrates: 54gFiber: 6gSugar: 33gProtein: 8g