20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
healthy baking
comfort foods
chocolate recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
lemon recipes
candy recipes
blueberry recipes
valentine's baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
halloween baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Cocoa Brownies Recipe & Video

Printer Friendly Page

I make Brownies a lot. I like how easy they are to prepare, how good they taste, and how well they store. Because of this I have quite a few Brownie recipes. In the past I've always made Brownies using either semi sweet chocolate or unsweetened chocolate. So for this Brownie recipe I decided to replace the chocolate with unsweetened cocoa powder. The result is a really fine tasting Brownie. One that is  cake-like with a deep chocolate flavor yet is wonderfully moist and chewy. They make a delicious snack, with or without a dusting of cocoa powder or powdered sugar. And I often like to serve them for  dessert with fresh berries and maybe a dollop of whipped cream or a scoop of vanilla ice cream.   

Cocoa Brownies can be made in one bowl. Really, all you need to do is stir all the ingredients together and you're done. Just remember, both the type of unsweetened cocoa powder (natural or Dutch-processed) and the brand of cocoa powder you use will determine how your brownies will taste. Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. The difference between Dutch-processed (Alkalized Unsweetened) and natural unsweetened cocoa powder is that Dutch-processed is treated with an alkali. This gives it a reddish-brown color and a mild flavor. This is the type I used to test these brownies. Some good brands are Valrhona, Callebaut, and Droste. Of course, natural unsweetened Cocoa Powder can also be used. This type of cocoa powder has a deep chocolate flavor that's a little more bitter tasting. Some brands are Scharffen Berger, Hershey's and Ghirardelli.

It's really important not to over bake the Brownies. Since everyone's oven is a little different, always check the brownies a few minutes before the end of the stated baking time. Brownies are done when a toothpick inserted into the center of the brownies comes out with some moist crumbs still clinging to it.

 

Cocoa Brownies: Preheat oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square pan with aluminum foil. (The aluminum foil should hang about two inches (5 cm) over the sides of the pan to make it easy to lift the brownies from the pan.)

In a small saucepan melt the butter (can also melt the butter in the microwave). Remove from heat and pour into a large heatproof bowl. Stir (or whisk) in the sugar and cocoa powder. Whisk in the vanilla extract and eggs, one at a time, mixing until the batter is nice and shiny.

In a small bowl, whisk together the flour, baking powder, and salt. Fold this flour mixture into the batter. Finally, fold in the sour cream and chocolate chips.

Pour into the prepared pan and smooth the top. Bake for about 28 - 30 minutes, or until a toothpick inserted into the center has moist crumbs clinging to it. Remove from oven and place on a wire rack to cool to room temperature. Then, to make the brownies easier to cut, cover and place in the refrigerator for two hours or until firm. When ready to cut the brownies, lift the aluminum foil out of the pan and, with a sharp knife, cut the brownies.

Makes 16 brownies.

View comments on this recipe on YouTube

Cocoa Brownies:

10 tablespoons (140 grams) unsalted butter

1 1/4 cups (250 grams) granulated white sugar

3/4 cup (75 grams) unsweetened cocoa powder, preferably Dutch processed

1 teaspoon pure vanilla extract

2 large eggs, room temperature

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (60 ml) sour cream (full or reduced fat)

1/2 cup (85 grams) semi sweet or bittersweet chocolate chips (optional)

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2017

Watch them all here on YouTube

1. Hash Brown Breakfast Cups

2. Vanilla Cake

3. Crêpes

4. Pound Cake

5. Pancakes

6. Simple Vanilla Cake

7. Simple Chocolate Cake

8. French Baguette

9. Black Forest Cake

10. Chocolate Cake with Swiss Buttercream

11. Chocolate Chiffon Cake

12. Red Velvet Cake

13. Raspberry Macarons 14. Rice Krispies Treats 15. Apple Pie
16. Cream Cheese Pound Cake 17. Cream Puffs  18. American Sponge Cake 19. New York Cheesecake 20. Brownies
21. Orange Chiffon Cake 22. Chocolate Peanut Butter Cake 23. Carrot Cake 24. Coconut Cake 25. Pie Crust

 

26. Sprinkle Cake 27. Cinnamon Rolls   28. Red Velvet Cupcakes 29. Devil's Food Cake 30. Spritz Cookies
31. Cocoa Brownies 32. Biscuits 33. Homemade Doughnuts 34.Chocolate Eclairs 35. Cake Pops
36. Light Fruit Cake 37. Lemon Meringue Pie 38. Crispy Oatmeal Cookies 39. Caramels 40.Banana Chocolate Cupcakes
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2018 iFood Media LLC